CREAM CHEESE POUND CAKE

INGREDIENTS:

1.    1 & 1/2 cups butter, softened

2.   275 grams cream cheese, softened (Cream Cheese is readily available everywhere these days, in case you can’t get it, you can substitute with pureed cottage cheese OR plain yogurt, strained overnight in a muslin cloth)

3.   3 cups sugar

4.   6 large eggs

5.   2 Tsp. vanilla extract

6.   1 Tsp. lemon extract

7.   3 cups flour/maida

8.   1 Tsp. baking powder

9.   1/4 Tsp. salt

    10. Icing sugar to dust the cake (sliced fresh strawberries and whipped cream, optional)

METHOD:

1.    Preheat the oven to 250 degrees centigrade.

2.   In a large bowl, using a hand blender, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine the flour, baking powder, salt and beat into creamed mixture until blended.

3.   Pour into a greased and floured 10-inch fluted tube pan.

4.   Bake at 170 degrees centigrade for 1 to 1-1/2 hours or until a toothpick inserted in the center comes out clean.

5.   Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Dust with icing sugar and can be served with fresh strawberries or blue berries and whipped cream.

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Recipe: Hansika Sahu

Picture Credit: Hansika Sahu