I got some leftover cream cheese inside the fridge and I'm afraid that it's going to get moldy so I decided to make this cake . I'm planning to use that actually for another cheesecake - decent swirl , anyone ?! hahaha but as it's less than 200 grams so it's a no-go .
I have some reservation when I made this cake . If you see the original recipe at Joy of Baking , it's quiet a huge cake and nearly shuddered at the thought of making a cake with that much sugar -__-" I made half of the recipe but still reduced the sugar a bit more so as most of the main ingredients. As I was baking and thinking , maybe I reduced too much of the ingredients - and I usually do this anyway tsk ! - the outcome will too dry or in won't rise at all . Surprisingly , it turned out well , I even make a not-so decent glaze ( my homemade icing sugar's too grainy pftttttt ) and drowned one of the cake with it hahaha
I've been itching to use my 3 small cake pans because one has this flower design at the bottom and the other one's a very small bundt pan . Good thing , my cream cheese batter fits into these .
Original recipe @ Joy of Baking
190 grams all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
120 grams butter at room temperature
175 grams cream cheese at room temp
170 grams caster sugar
3 large eggs
1 1/2 tsps vanilla extract
zest of half a lemon
* Preheat oven to 350°C/ 180°F . Grease 3 small pans ( I used two 6-inch cake pan and a 4 1/2-inch mini bundt pan ) .
* In a bowl , sift together flour , baking powder , baking soda and salt .
* With a hand mixer , in a large bowl , beat the butter and cream cheese until smooth . Add sugar , in 3 additions , beating well after each addition . Continue beating on medium-high speed until light and fluffy . Add eggs , one at a time , beating well after each addition . Add the vanilla and lemon zest until well combined . Add the flour mixture and mix until well incorporated .
* Pour into the prepared pan and bake for about 45 minutes .