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 :)

Ingredients:

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

Directions:

  1. Preheat oven to 175°C and place rack in center of oven.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
  3. With a hand whisk, beat the butter and cream cheese until smooth (you can use an electric whisk if you have one!)
  4. Add the sugar, in three additions, beating well after each addition.
  5. Continue beating until light and fluffy.
  6. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.
  7. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
  8. Bake for about 50 mins but do check time to time in case of over-browning.
  9. 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!)
  10. Cut a slice and enjoy!

Baking: Cakes, Recipes

6 Responses to Recipe: Cream Cheese Pound Cake

  1. zeenoda says:

    OMG Char, this looks so yummy and easy to make! Gonna have to try this out this holidays! :)

  2. Wow! It looks so delicate and light. I want some :(

  3. Elizabeth says:

    Oh my… I am so gonna try this recipe!

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