Recipe: Cream Cheese Pound Cake
I love Sara Lee pound cakes- especially the chocolate and marble flavours. I remember mum used to buy them for us for breakfast and that was her method of making us wake up in the morning- by tempting us with the slices of pound cake waiting for us on the table!
I found a few recipes on my usual baking websites but eventually decided on this one because it sounded the healthiest and I did cut 1/2 cup of sugar from the actual recipe which Im glad I did because the end result was perfect. Was very happy with how this pound cake turned out- moist in the middle and not dry at all! Tasted even better after chilling it in the fridge. Best part is that it can be frozen for a few weeks and will still stay fresh!
Oh and I had no idea that baking powder could be ‘old’! Was wondering why my cupcakes were so dense and heavy the last few times so I did some reading up on the internet when I stumbled upon some information that stated that baking powder if kept for too long was useless and is no longer an effective rising agent. So I threw away my bottle and went out to buy a new one but got over paranoid while baking this time and ended up putting a tad too much. However, watching it rise so beautifully was oh so satisfying :)
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
150g unsalted butter, room temperature
140g package cream cheese, room temperature
1/2 cup castor sugar (original recipe required 1 cup but this was sweet enough!)
3 large eggs, room temperature
1/2 tsp pure vanilla extract
Zest of a lemon or orange
- Preheat oven to 175°C and place rack in center of oven.
- In a large bowl, sift together the flour, baking powder, baking soda and salt.
- With a hand whisk, beat the butter and cream cheese until smooth (you can use an electric whisk if you have one!)
- Add the sugar, in three additions, beating well after each addition.
- Continue beating until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.
- Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
- Bake for about 50 mins but do check time to time in case of over-browning.
- Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (This will allow the cake to set!)
- Cut a slice and enjoy!