Special cream-cheese pound cake

Special cream-cheese pound cake

Torta al formaggio speciale

By
From
The Italian Baker
Serves
8-10

Who says complicated things are the best? I strongly believe the opposite. But while I think simple is better, it can be mistaken for easy, which is not always the case. Simple ingredients, simple technique, simple decoration. These are the things this cake is made of. I found this recipe in an old cooking magazine and since discovering it can’t live without it!

Ingredients

Quantity Ingredient
340g butter, softened, plus extra for greasing
420g plain flour, plus extra for dusting
225g cream cheese
500g caster sugar
1 lemon, Grated zested
6 eggs
2 teaspoons vanilla paste or extract

Method

  1. Preheat the oven to 160°C.
  2. Using a pastry brush, butter a bundt tin, making sure you get into every crevice. Dust with flour then tilt and rotate the tin to completely and evenly coat the insides. Tip out any excess of flour.
  3. In the bowl of a stand mixer, or in a mixing bowl and using electric hand-held beaters, beat the butter and cream cheese together until creamy. Add the sugar and beat on a high speed until fluffy. Add the lemon zest, reduce the mixer speed and add the eggs and flour alternately in three additions.
  4. Stir in the vanilla and transfer the mixture to the prepared tin. Bake for 1½ hours, checking for doneness after 1 hour. It’s done when a skewer inserted in the cake comes out clean.
Tags:
baking
cakes
biscuits
Italian
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