This recipe is for
a cream cheese pound cake that was adapted from Sara Foster's "The Foster's
Market Cookbook". When you add cream cheese to a pound cake batter it
gives the cake a wonderful rich and buttery flavor, moist texture, and a golden
brown crust that is both sweet and crisp. Adding either lemon zest or
orange zest (the outer skin of the fruit) adds a nice citrus flavor and you
could also add some chopped nuts, dried fruit, or even some chocolate chips. It is
important when making any pound cake to have the butter and eggs at room temperature
as this
enables the maximum amount of air to be beaten into the batter. There is a
tendency for the batter to curdle when adding the eggs but having the eggs at room
temperature and adding each egg separately will help to prevent this. But don't
worry if it does curdle as once the flour is added the batter will smooth
out.
Whether you are
using a loaf, cake, bundt or tube pan it is worth
mentioning that if you are using a dark colored pan, reduce the oven temperature
to 325 degrees F (165 degrees C).We do this because dark colored pans absorb more of the energy coming from the oven
walls so they become hotter and transmit heat faster than light colored pans.
Reducing the oven temperature slightly will help compensate for this.
Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter and flour a 10 inch (25 cm) bundt pan.
In a large bowl,
sift together the flour, baking powder, baking soda, and salt.
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 (about 3
- 5 minutes). Add the eggs,
one at a time, mixing well after each addition. Add the vanilla and lemon
zest, if using, and beat
until incorporated.
Add the
flour mixture and mix just until incorporated. Pour the batter into the
prepared pan and smooth the top.
Bake for 1
to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted
in the center comes out clean.
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 early.)
Serves 10
- 12 people.
Will keep
several days well wrapped at room temperature and over a week when refrigerated.
Can also be frozen.
Note: To make your own superfine
sugar - place 3 cups (600 grams) granulated white sugar in bowl of food
processor. Process until very fine, about 30 seconds.
s
Top
25 Recipes of 2008*
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December 31, 2008.
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