We were cutting a melon for our snack last evening, while craving for a good slice of cake instead and we got around reminiscing about those days when we wouldn't give a damn about what we ate. We were in Hyderabad for a year after we got married, it was a new place with not many friends. Once Manoj left for work my brand new oven was the best company I had on most days. I baked cakes or muffins every other day and while I loved sharing my bakes with my new neighbors, there were those rare occasions when I would finish an entire cake all by myself and then I would bake one more before Manoj got home. We always had cake at home and we never gave a thought to all the sugar, flour and butter we were having daily.
Ofcourse now its all I can think about as the side effects are a little too clearly visible around our waistlines.
I eagerly wait for an opportunity to bake now, friends coming over or a party at Anushka's school or at work. I had baked this particular cake for a snack party at Anushka's school a while back and it was heavenly. The cream cheese imparts an amazing velvety texture to the cake and a little tanginess that's just perfect.
It's from one of my favorite books, Cake Keeper Cakes by Lauren Chattman. I googled the recipe before I tried it and it was a good thing too because I found a lot of reviews that suggested reducing the sugar. I reduced it considerably and it was still sweet, but just the right amount.
I divided the cake batter among two loaf pans and there was not enough and thats the reason it baked flat. Its best to use a bundt pan, it rises beautifully and looks great.
Cold - Oven Cream Cheese Pound Cake
- 3 cups cake flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar (original recipe calls for 2 1/2 cups)
- 6 eggs (room temperature)
- 1 tbs pure vanilla extract
- 1 1/2 tbs grated fresh ginger
- 1 tbs grated lemon zest