Wednesday, April 20, 2011

The Cake Slice : Cold Oven Cream Cheese Pound Cake

This month's recipe for The Cake Slice , we are still baking from Cake Keeper, is a wonderful cake made with cream cheese and cooked starting from a cold oven.
I made half a recipe and our cake wasn't small.
We really loved this cake and I strongly suggest you try it !
Please visit the blogroll to see more cakes !

Cold Oven Cream Cheese Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)


360g cake flour
1½ tsp baking powder
200g unsalted butter, softened
230g cream cheese, softened
500g caster sugar
6 eggs
1 tbsp vanilla extract
1½ tbsp grated fresh ginger
1 tbsp grated lemon zest


Adjust the oven rack to the lower – middle position. Grease a large 10-12inch Bundt pan and dust with flour.
Combine the flour and baking powder in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each
addition. Beat in the vanilla, ginger and lemon zest.
Turn the mixer to low speed and add the flour mixture, a few spoonfuls at a time, scraping down the bowl after each addition. Then mix of 30 seconds on medium speed.
Spread the batter into the Bundt tin and place the cake in a cold oven. Turn the oven to 160C and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.