For my reference : Cream Cheese Poundcake
From The Little Teochew. Made it twice already and I must say it is really quite yummy. Made it with orange zest once and lemon zest once, and both were delicious. I just used the zest of a whole orange/ lemon since it didn't really specify.
Recipe
(from Sara Foster's The Foster's Market Cookbook and sighted at Joy of Baking)
Serves 6
* Note: The following recipe is from The Little Teochew
- 195g all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 150g unsalted butter, room temperature
- 140g package cream cheese, room temperature
- 200g castor sugar
- 3 large eggs, room temperature
- 1/2 tsp pure vanilla extract
- Zest of a lemon or orange
1. Preheat oven to 175°C and place rack in center of oven. Butter and line an 8-inch round cake tin. I used a 6-inch square cake tin and it was too small, resulting in the top doming and cracking. If you are using a square tin, a 7-inch one should be just right. For Bundt pans, I have no idea what size. Anyone?
* A side note: If a recipe calls for round tins, and you want to use square ones, always remember to use 1-inch smaller ... for the simple reason that square tins hold more batter than round ones of the same size.
2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
3. 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. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.
4. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
5. Bake for about 50 mins. Do check at the 30 min-mark for over-browning.
6. 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 soon.)
7. This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.
Recipe
(from Sara Foster's The Foster's Market Cookbook and sighted at Joy of Baking)
Serves 6
* Note: The following recipe is from The Little Teochew
- 195g all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 150g unsalted butter, room temperature
- 140g package cream cheese, room temperature
- 200g castor sugar
- 3 large eggs, room temperature
- 1/2 tsp pure vanilla extract
- Zest of a lemon or orange
1. Preheat oven to 175°C and place rack in center of oven. Butter and line an 8-inch round cake tin. I used a 6-inch square cake tin and it was too small, resulting in the top doming and cracking. If you are using a square tin, a 7-inch one should be just right. For Bundt pans, I have no idea what size. Anyone?
* A side note: If a recipe calls for round tins, and you want to use square ones, always remember to use 1-inch smaller ... for the simple reason that square tins hold more batter than round ones of the same size.
2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
3. 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. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.
4. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
5. Bake for about 50 mins. Do check at the 30 min-mark for over-browning.
6. 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 soon.)
7. This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.