Thursday, May 5, 2011

Cream cheese pound cake












Posted by -Cindy

I was very excited to see pound cake was our next challenge. I love pound cakes! The recipe I chose ended up being somewhat disappointing. I think it was dry & the crumb was coarse. Not what I had enjoyed from pound cakes in the past. Usually, I eat pound cake plain; but this cake could only be helped by adding some kind of topping. I would not make this recipe again.

I used the recipe from a blog called "lick the bowl good".It was not original to her, but she had already halved the recipe so I used hers.


Cream Cheese Pound Cake with Berries adapted from Cake Keeper Cakes

1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 1/4 cups sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 Tablespoon grated lemon zest
1 cup fresh berries (I used raspberries and blueberries)

Adjust the oven rack to the lower middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.

Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and lemon zest.

Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Pour batter into prepared pan.

Place the cake in a cold oven. Turn the oven to 325 degrees F and bake, without opening the oven door, until the cake is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.

Cool the cake in the pan for 15 minutes, then invert it onto a rack. Cool completely before slicing and serving.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

9 comments:

Angela/Soap Mom's Kitchen/Sutherland Soap Creamery said...

So sorry you were disappointed with the recipe. I have to say your pound cake does look tasty in the picture.

♥Sugar♥Plum♥Fairy♥ said...

I baked this cake just a few days and must say even with my over heating oven it was extremely good!
The flavor exciting and the crumb close and soft.
Am sorry u were dissapntd in this , but maybe , just maybe , and i am not a cake expert mind u , it was a tad bit overbaked :-)
But u really cant tell from the pics coz it does look soo soo good !

His Way or Her Way said...

This cake looks amazing and I just know that it tastes amazing as well. I love cream cheese!! I am now a follower of your blog. Hope you will stop by our blog soon!

Lori

birdie to be said...

It looks delicious!

www.birdietobe.blogspot.com

Tina said...

Sorry it was disappointing to taste, but the pictures are lovely. And cream cheese cake sounds DIVINE.

Torviewtoronto said...

delicious looking cake

Please Do Not Feed The Animals. said...

I have made the same recipe but with the original quantities and it was wonderful!

Alwayzbakin said...

Sorry you didn't like your cake. It looks good though!

Chaya said...

Your cake looks great. It is a shame that it was not a winner for you.