Thursday, September 2, 2010

Orange Cream Cheese Pound Cake

This recipe was taken from JoyOfBaking and I've halved and  tweaked this recipe slightly by cutting down the sugar and adding orange juice to it.  I loved the texture of this cake which is so soft and light.  Wonderful for afternoon tea with a cuppa.

 Ingredients(all at room temperature)

195g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
3 eggs - lightly beaten just to combine
170g butter 
115g cream cheese
200g caster sugar
1/2 tbsp vanilla extract
zest of 1 orange
1 tbsp orange juice

  • Preheat oven to 160 degrees C.  
  • Grease and line a loaf pan (23 x 13 x 7 cm).
  • Sift flour, baking powder and baking soda together into a bowl.  
  • In a medium bowl, with an electric mixer beat softened butter and cream cheese until smooth (about 2 minutes).  Add sugar in 3 additions; beating well after each addition.  Continue beating on medium-high speed until light and fluffy (about 5 minutes).
  • Add in beaten eggs in 3 additions; mixing well (on low speed) after each addition.
  • Add in vanilla extract and orange zest.  Beat to combine.
  • Lastly, add in 1/3 of the flour and beat well  (on low speed).  Pour in orange juice.  Combine well.  Then beat in flour in another 2 additions, mixing well between each addition.  Do not over-beat or it might result in a tough cake. 
  • Pour batter into the prepared pan.  Level the top.
  • Bake in the centre of the oven for about 50 minutes or until a skewer inserted in the centre of the cake comes out clean.
  • Cool cake in the pan for 10 minutes.  Remove and let it cool on a rack.

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