Every new day, a birthday or special occasion gets me excited to try some thing unique or challenge myself when it comes to cooking or baking. With a pack of cream cheese and butter in the refrigerator, I decided to combine the two and bake a cake for John's birthday (January 22). Though, his favourite cake is the date and walnut cake, he was taken by surprise when he took a bite of the cream cheese pound cake. He could not help but comment on how good it tasted. Now on his preferred cake list, which you too can bake for your loved ones.
Whenever I see huge oranges at the supermarket, it reminds me of a pound cake since I include the orange zest into the cake batter. It imparts a beautiful yellow colour to the cake enhancing the appearance of each slice. The zest of an entire large orange (seen in the picture below) was used. A moist, fine-grained, velvety cake enriched with cream cheese and a hint of lemon juice. Dusted with icing sugar, a slice of this cake is sure to delight your senses. Recipe for the cake adapted from Pillsbury's Baking website.
Traditionally a pound cake is made with one pound of each of the four ingredients; butter, sugar, eggs and flour. Over the years, the original recipe has been changed with various variations to alter the texture and flavour of the cake. Commonly, baked in a loaf or bundt pan.
Whenever I see huge oranges at the supermarket, it reminds me of a pound cake since I include the orange zest into the cake batter. It imparts a beautiful yellow colour to the cake enhancing the appearance of each slice. The zest of an entire large orange (seen in the picture below) was used. A moist, fine-grained, velvety cake enriched with cream cheese and a hint of lemon juice. Dusted with icing sugar, a slice of this cake is sure to delight your senses. Recipe for the cake adapted from Pillsbury's Baking website.
Traditionally a pound cake is made with one pound of each of the four ingredients; butter, sugar, eggs and flour. Over the years, the original recipe has been changed with various variations to alter the texture and flavour of the cake. Commonly, baked in a loaf or bundt pan.
Cream Cheese Pound Cake
(Serves 10 to 15)
Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 1/2 cups white granulated sugar
2 cups all purpose flour
1/4 cup cornstarch flour (also known as cornflour)
6 large eggs, at room temperature
1 teaspoon baking powder
2 teaspoons vanilla extract
1 tablespoon lemon juice
zest of one large orange
1 tablespoon confectioner's sugar for dusting
Method:
Ensure that all ingredients are at room temperature.
Preheat oven to 325 F or 165 C.
Sift the dry ingredients; flour, cornstarch and baking powder.
Grease and flour a bundt or loaf pan, getting rid of the excess flour.
Using a stand mixer or with an electric beater, first beat the butter and cream cheese until light and fluffy. Add the sugar and continue beating.
When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients alternating with lemon juice, orange zest and vanilla. Do not overbeat.
Using a spatula, combine well and transfer batter to the prepared pan. (If using the bundt pan, tap it on the counter a couple of times to remove any air bubbles especially along the sides of the pan.)
Bake until a cake tester or toothpick inserted in the centre comes out clean, around 1 hour and 10 minutes.
Cool cake for 10 minutes before unmoulding on a wire rack. Once completely cool, transfer onto a serving platter.
Using a tea strainer, dust icing sugar over cake, slice and serve.
Note:
(Serves 10 to 15)
Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 1/2 cups white granulated sugar
2 cups all purpose flour
1/4 cup cornstarch flour (also known as cornflour)
6 large eggs, at room temperature
1 teaspoon baking powder
2 teaspoons vanilla extract
1 tablespoon lemon juice
zest of one large orange
1 tablespoon confectioner's sugar for dusting
Method:
Ensure that all ingredients are at room temperature.
Preheat oven to 325 F or 165 C.
Sift the dry ingredients; flour, cornstarch and baking powder.
Grease and flour a bundt or loaf pan, getting rid of the excess flour.
Using a stand mixer or with an electric beater, first beat the butter and cream cheese until light and fluffy. Add the sugar and continue beating.
When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients alternating with lemon juice, orange zest and vanilla. Do not overbeat.
Using a spatula, combine well and transfer batter to the prepared pan. (If using the bundt pan, tap it on the counter a couple of times to remove any air bubbles especially along the sides of the pan.)
Bake until a cake tester or toothpick inserted in the centre comes out clean, around 1 hour and 10 minutes.
Cool cake for 10 minutes before unmoulding on a wire rack. Once completely cool, transfer onto a serving platter.
Using a tea strainer, dust icing sugar over cake, slice and serve.
Note:
- Baking time may vary depending on the type, size and brand of the oven. Also, on the type of pan used - light or dark pan.
- Key points to know when baking in a dark coloured pan at the following link: https://blog.kingarthurflour.com/2017/03/10/baking-cake-in-a-dark-pan/
- Recipe link:https://www.pillsburybaking.com/recipes/lemon-cream-cheese-pound-cake-2310
- For a lemon cream cheese pound cake, drizzle glaze indicated at the above pillsbury baking link.
- Quantity of butter, sugar and flour has been reduced from the original recipe. Cake flour substituted with all-purpose flour and cornstarch.