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.
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.
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