Saturday, July 16, 2011

Cream Cheese Pound Cake


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More cheese. :)

I'm turning into a baking blog, but what the heck, huh? I have been baking every other day - very simple bites - even though all I want is a midday nap. ;) But you know, it's such joy when you see young ones heartily tuck into your labour of love ... and that's the only reason why I take the trouble.

Years from now, they are not gonna remember these cakes as much as they will remember me. Whatever I do for them in the here and now, becomes part of their childhood memories in time to come.

This was what Mommy used to do with us; tell us; feed us.

It's the little things ... like outings, stories, and yes, homemade treats at tea. These are the precious days of our lives. :)


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I saw this Cream Cheese Pound Cake recipe at Joy of Baking and I have to say, it's super. It is not too heavy - if you are wary of pound cakes - and has an absolutely lovely lemony zing to it. VERY nice! I give it 2 thumbs up.

I did, however, do some tweaking - like halving the proportions, reducing the sugar, reducing the butter, and increasing the amount of cream cheese.

DO try this at home. :)

Recipe
(from Sara Foster's The Foster's Market Cookbook and sighted at Joy of Baking)

Serves 6
* Note: The following recipe includes my adaptations.

- 195g 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
- 200g castor sugar
- 3 large eggs, room temperature
- 1/2 tsp pure vanilla extract
- Zest of a lemon or orange

1. Preheat oven to 175°C and place rack in center of oven. Butter and line an 8-inch round cake tin. I used a 6-inch square cake tin and it was too small, resulting in the top doming and cracking. If you are using a square tin, a 7-inch one should be just right. For Bundt pans, I have no idea what size. Anyone?
* A side note: If a recipe calls for round tins, and you want to use square ones, always remember to use 1-inch smaller ... for the simple reason that square tins hold more batter than round ones of the same size.

2. In a large bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed 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.

4. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.

5. Bake for about 50 mins. Do check at the 30 min-mark for over-browning.

6. 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. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too soon.)

7. This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.


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44 comments:

  1. thanks for sharing this recipe! =) I've bookmarked it!! Gorgeous!!

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  2. The cake looks very substantial and yellow with flavor, bookmarked. I'd probably bake this in loaf tins, as pound cakes are meant to be. Will experiment and report back when I do.

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  3. It looks so fluffy and the color is wonderfully yellow. I have to give this cake a try!
    Magda

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  4. You are right..these are the precious days.
    Now as a nana.. every word I say is measured..every word is a caress.. that's all I want them to remember..
    :)
    You are a great mommy:) And yes they will remember the baking also..This looks delish JU..delish.

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  5. Oh yum, I think this is my kind of cake! Love citrus and cheese, can't go wrong with those!

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  6. Yummy. I love pound cake and with cream cheese....did I say, yummy!

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  7. I ♥ pound cakes! This one looks divine. Just discovered your blog and love it! Cheers.

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  8. when i saw the word cheese, this recipe snagged me in the heart strings!

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  9. mmm! I love pound cake too! what a good idea to use cream cheese!

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  10. This looks really dense and substantial but the thought of cream cheese and lemon in a pound cake has got me sold!

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  11. Aw, you are such an awesome mom! You are definitely making memories for your wee ones that will last a lifetime. Hey, um ... I know you're too young and all, but ...wanna pretend to be my mom too? ; )

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  12. I need to get rid of my big box of cream cheese as it's expiring soon in 3 months time. Just nice, you posted this. I love you! Definitely going to bake them. But... I ran out of vanilla essence & butter! Damn.

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  13. Mmm I can just imagine the wonderful tang and flavor cream cheese would bring to pound cake. Great treat!

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  14. Gorgeous! The combination of cream cheese and lemon sounds fantastic and the texture of the cake looks delicious.

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  15. The cake looks delicious... thks for sharing the recipe ^_^

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  16. Ju....as mine fly away from the nest I am so surprised that they remember everything...every little thing....all the cupcakes I made for school...all the birthday cakes...birthday parties...everything...
    my only regret is perhaps I was not always in the moment as much as I should have been...
    Enjoy each second...it all flies by so quickly.
    Love to you!

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  17. I tried the recipe as a birthday cake and it turned out very well at first attempt! :) thanks for sharing :) looking forward to more recipes. Yum!

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  18. Did this today and it turned out great! Just a little too sweet, will reduce the sugar the next round! thanks! :)

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  19. Thanks for sharing! Baked it during the weekend and bought it to share with my colleagues and all of them loved it!

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  20. "Years from now, they are not gonna remember these cakes as much as they will remember me. Whatever I do for them in the here and now, becomes part of their childhood memories in time to come.

    This was what Mommy used to do with us; tell us; feed us.

    It's the little things ... like outings, stories, and yes, homemade treats at tea. These are the precious days of our lives. :)"

    I literally teared up. It's given me a new lease on life. Thanks. =)

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  21. hey Ju,
    You sure are a busy mom already and I'm 29 years old...but will you please adopt me??

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  22. Ah how come I haven't seen this recipe before?? Odd. Anyhow I will definitely try making it soon!

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  23. Looks delicious. Will def be trying out this recipe soon!

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  24. Hi, I was wondering about your weights and measures are they British or American?
    Are they Imperial?

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  25. hi ju! (my friends call me ju too :))
    i just made this cake last nite, using 8x4 loaf pan. i suppose the batter is just nice for 8x4 but i was too afraid to fill up and decided to put some into mini loaf pan which i got 3. thanks for sharing this lovely recipe!

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  26. Just made this in the morning, and now my son is enjoying it (for tea time) and he won't share. Made this in a small foil loaf pan it turned out perfect! Thanks

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  27. Hi Ju, I love cheese cake and this is one for me. It is in the oven right now another 10 mins to go but 1 quick question, why do the top crack?
    Tracy

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  28. Tracy: From what I know, all pound cakes, baked in a loaf tin always have that crack in the middle. As for the reason(s) why, I don't know.

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  29. The cream cheese pound cake turn our great. My friends love it too. By the way, I also bake the banana rum cake... it is so moist and fragrant. Thanks for your recipe. Tracy

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  30. As I type.... my cream cheese pound cake is in the oven. I think I might have used a tin too big cos the cake batter did not even reach the halfway mark. Heres hoping it rises quite abit!

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  31. Hi ju this recipe here is the one u oredi tweaked ? I realized There is no cheese taste?

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    Replies
    1. Anon: Yes, I actually tweaked to INCREASE the cheese! Lol.

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    2. Hi, I just baked it. It taste like butter cake. Haha no cheese taste too...

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  32. Hi Ju, the original recipe from Joy of Baking is meant to fill a 10 inch bundt pan. It looks like an awful lot of batter, but once smoothed out it actually filled the pan nicely :)

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