cream cheese and jelly pound cake

How To Make cream cheese and jelly pound cake

• 1

  Pre-heat oven to 350 degrees. Whisk dry ingredients (flour, baking powder and salt), and set aside. In a large mixing bowl, beat together cream cheese and butter on high speed for several minutes until mixture is light and creamy. On high speed, beat the Greek yogurt into butter and cream cheese mixture for about a minute. Add sugar and beat on high speed until batter is smooth and creamy. Add the eggs, one at a time, putting the mixer on high for about a minute or two between each. Add in the vanilla on high speed for a minute; scrape the sides of the bowl and turn mixer on high again until well combined.
• 2

  Reduce speed to low and gradually add in dry ingredients but do not overbeat. Before batter is fully combined, remove bowl from mixer and lightly fold batter to get all of the dry ingredients mixed in.
• 3

  Pour half of the batter into a 9×5 loaf pan sprayed with non-stick cooking spray. Top with jelly and spread evenly over the batter. Top jelly with remaining batter. Bake for 45-55 minutes or until a knife comes out clean.
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