Cream cheese pound cake : the softest and moistest cake I have ever made | Kukskitchen

While searching for a cake base for my son's second birthday football cake, I was quick to decide a simple yet delicious cream cheese pound cake would be the winner. Also it would be lighter in texture since my other cake was a rich red velvet cake. I used cream cheese frosting with a touch of green and laid down the grass on the football ground using the grass tip. The goal post and players are plastic and shop bought.

My son was elated seeing he had not one but two cakes both on a football theme. Both cakes went down well with his friends and especially their parents, leaving a happy wide-grinned me :)

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Cream cheese pound cake

Serves: 15

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Ingredients:

1. Plain flour - 1 1/2 cups
   Baking powder - 1/2 tsp
   Baking soda - 1 pinch
   Salt - 1 pinch

2. Unsalted butter - 170g, at room temperature
    Soft cream cheese - 150g, at room temperature, I used philadelphia cream cheese
    Granulated white sugar - 1 1/2 cups

3. Pure vanilla extract - 1 1/4 tsp
    Zest of orange - of 1 medium sized orange

4. Eggs - 3, at room temperature

Preparation:

- Preheat oven to 180 degrees C ( 350 degreee F).
- Place oven rack in center of oven.
- Butter and flour 25 cm cake tin. This is an extremely important step that helps to achieve a perfect shaped cake.

Method:

1. In a large bowl, sift together the flour, baking powder, baking soda, and salt.

2. In another bowl, using a large wooden spoon mix the butter and cream cheese until smooth. You can do this step using a planetary mixer or a hand mixer.

3. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue mixing until light and fluffy (about 5 minutes).

4. Add the vanilla and lemon zest and mix until incorporated.

5. Add the eggs, one at a time and using a strong whisk mix well after each addition. Scrape down the sides of the bowl as needed.

6. Add the flour mixture, in three additions, and mix just until incorporated.

7. Pour the batter into the prepared tim and smooth the top by knocking on the work top.

8. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.

9. Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set. 

I am sending this recipe to Wedding Anniversary Cakes and Sweets | HM Besties Event #02 conducted by Monu Teena and Haffa. 

Cheers

Sherin Deepu