Review - Cream Cheese Pound Cake

I have some remaining cream cheese in my fridge since last time I made a cream cheese frosting for my cupcakes. 

So today I'm doing a review of the Cream Cheese Pound Cake from Joy Of Baking.

This is my very first time to make baked cheese cake.

Normally I just gonna use cream cheese for cold desserts, like no-bake cheese cake or cream cheese frosting.

And this time, although it is not 100% cheese cake, but you can say it is a half cheese half butter cake.

The texture of this pound cake is soft and the taste is so rich. 

The original recipe is about for 12-14 people serves, it is a very large cake. So I had cut off the recipe component to 1/3, and I didn't use lemon zest because it is optional. If you want the original one, you can refer to cream cheese pound cake (Joy Of Baking).

Ingredients:

130g  All Purpose Flour

1/3 tsp  Baking Powder

1/4 tsp  Salt

113g  Unsalted Butter, room temperature

75g  Cream Cheese, room temperature

183g Castor Sugar 1 tsp Vanilla Extract 2 Large Eggs, room temperature Methods: 1. Preheat oven to 350°F or 180°C. 2. Mix flour, salt, and baking powder together, set aside. 3. Beat the softened butter and cream cheese together, until its very light and fluffy. 4. Add sugar into the cream cheese mixture, add gradually, little by little. Beat about 2 minutes, until very well combined. 5. Add in eggs, one at a time. Beat about 3 minutes until creamy. 6. Add vanilla extract and beat to combined. 7. Add the flour mixture into the battle, divide 3 times to fold it. Beat it until well combined. 8. Pour the battle into a 22x12cm rectangle pan, put it in the preheated oven for 30-40 minutes, or until it set.