Today’s sweet treat is the delicious Cream Cheese Pound Cake. Pound cake refers to a type of cake traditionally made with flour, butter, eggs and sugar.
By Edith
They are delicious-tasting cakes. The pound cake has a lovely golden brown crust that is sweet and so wonderfully crisp on the day it is made.
The crust softens with storage and still maintains its excellent vanilla flavouring, along with a little lemon zest which provides a citrus flavour. The cake needs no icing.
You can serve it with either fresh fruit, whipped cream or a scoop of ice-cream. Try this simple recipe, it will be a hit with the kids. Enjoy!
Preparation time: 15 minutes
Cook time: 50 to 75 minutes
Serves 14
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Ingredients
l390g self-raising flour sieved
l1 teaspoon baking powder
l1/4 teaspoon baking soda
l1/2 teaspoon salt
l340g butter at room temperature
l226g cream cheese, room temperature
l550g granulated castor sugar
l21/2 teaspoons vanilla essence
lZest (outer skin) of one lemon or orange (optional)
l6 large eggs, room temperature
Method:
lPreheat oven at 180°C and place the oven rack in the centre of the oven. Grease the bundt pan with baking spray generously.
lIn a large bowl, sift together the flour, baking powder, baking soda and salt.
lUsing a handmixer, beat the butter and cream cheese until it’s smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating for about five minutes.
lAdd the vanilla and lemon zest and beat until incorporated. Add the eggs, one at a time, mixing well after each addition.
Scrape down the sides of the bowl as needed. Add the sieved flour mixture, in three additions and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
lBake for about 55-70 minutes or until the cake is golden brown. To check if cake is ready, insert a toothpick in the centre of cake, if it comes out clean, cake is ready.
lRemove the cake from the oven and place on a wire rack to cool for about 20-30 minutes so that it sets. Remove the cake from the pan to finish cooling.
lThis cake will keep about three to four days at room temperature and about one week in the fridge and it can also be frozen.
Sonia’s tip:
lRemember, always check a few minutes before the stated baking time, and record it so as to monitor baking time.
lCream cheese, butter and eggs must be at room temperature as this enables the maximum amount of air to be beaten into the batter, and prevents curdling of batter. If batter curdles, once the flour is added the batter will smoothen out.
lCake is baked in a bundt pan and if you are using a dark coloured bundt pan reduce the oven temperature 165°C. Note** a dark coloured pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmits heat faster than a light coloured pan.
lFollow Rudo Sonia Mudimu on Instagram: @soniascakes or Facebook handle: Rudo Sonia Mudimu. For enquiries email: [email protected]
