"

Sunday, April 1, 2012

Cream Cheese Pound Cake


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 .

16 comments:

  1. Mine is smaller than this one. I should reduce the amount to 1/3 to make this cake. Its 4" in diameter. They look beautiful.

    ReplyDelete
  2. I like the flower design, so pretty and glazing makes me mouth watering :D

    ReplyDelete
  3. I've pinned several of your photos/recipes

    ReplyDelete
  4. Oh how cute, I love that little flowered one and the recipe sounds delicious. Have a lovely Sunday.

    ReplyDelete
  5. What a pretty delicious dense cake - a keeper of a recipe :D

    Cheers
    Choc Chip Uru @ Go Bake Yourself

    ReplyDelete
  6. These look so yummy!!!! I have to make some of these soon, my hubby would love them! By the way, I really love your blog and all your amazing photos! To say thank you, I am pleased to tell you that I have nominated you for the Versatile Blogger Award and a Happy Blogger Award. Please check out my latest post to receive your award! Have a great day! Carmen

    ReplyDelete
  7. it looks delicious and I like how it is decorated!

    Life and travelling
    Cooking

    ReplyDelete
  8. The idea of cream cheese in a pound cake does make my mouth water! Very ambitious of you making all these lovely shapes too. I will take the flower looking one so I can savor just the awesome taste of the cake without any icing. Delicious post Anne!

    ReplyDelete
  9. What a pretty cake. I love that design and who could resist it with cream cheese in it. I'm a huge fan of cream cheese. I could eat it plain.

    ReplyDelete
  10. Pretty cakes! Now I want a pan like that! LOL!

    ReplyDelete
  11. ooo look at this! looks gorgeous, perfect texture, beautiful color. the things you do with cream cheese! :) wish i could have some!

    ReplyDelete
  12. simply beautiful and mouth-watering :D I'm gonna try it! Could it be steamed than being baked in process ?

    ReplyDelete
    Replies
    1. Hey Zazu , don't really know if you can steam it :P Sorry !

      Delete