Sunday, 10 November 2013

Cream Cheese Pound cake

 We are back from India after a long 3 week break. This time we had decided to have a relaxed time in India. In the past every time we visited India, we were busy with some work or the other & we hardly had a relaxed time. The weather is Kerala was very pleasant & in fact cold in the mornings & night. There is a lot of space outside my hubby's house in Kerala & Zion loved running around.There was a dog too which Zion was very fascinated about. We also planned a 3 days road trip to Munnar & we had great fun there. We stayed at Mountain Club resort in Munnar & I will recommend everyone to go there. The property is huge & beautiful. They are very big spacious 2 bedroom cottages & the way it is built is beautiful. One bedroom in the ground floor & the other in 1st. The service is very good & so is the food. When I say food, this resort mostly had a wide spread of south Indian Kerala dishes, which we loved. It seems after sunset you will get to see wild Elephants out side the main gate & around that locality. That sounds scary right? Fortunately we never tried to adventure in the night:)

Well before travelling to India I had lost 4 kgs doing my high protein diet & In India I was eating like a pig all unhealthy food. Now I have put on weight again & don't know how much:( Definitely see a difference in my waist line. Now its time to get back to healthy eating & loose those extra pounds. 

Today I will be sharing a Cream cheese Pound cake recipe. I made this cake 2 months ago & this was very very delicious cake. The recipe is very simple & I am sure you will love this cake. I tried this recipe from  thelittleteochew 's blog.

Serves: 8 people
Preparation time: 20 mins
Cooking time: 45 tp 60 mins

  • 1.1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 150g unsalted butter, room temperature
  • 140g cream cheese, room temperature
  • 200g Castor powdered sugar
  • 3 large eggs, room temperature
  • 1/2 tsp pure vanilla extract
  • Zest of a lemon or orange
  1.  Preheat oven to 175°C and place rack in center of oven. Butter and line an 8-inch round cake tin. 
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
  3. In the mixing bowl beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.This should take about 3 mins.
  4. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
  5. Bake for about 45- 50 mins.
  6. Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely.
  1. The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too soon
  2. This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.
  3. If you want you can add any other flavor to this cake. 


  1. This looks beautiful and perfect.. I can't wait to try it dear :-)

  2. Looks like u had super time in Kerala, will keep note off the resort...
    Cake is quite easy to make, will try..
    Please let me know your diet plan, I want to loose weight. Ate like a pig in festival season
    Happy Monday
    Keep in touch,

  3. looks awesome..lovely texture with a perfect crumb

  4. So u had a wonderful time in Kerala?? Cake looks awesome and perfectly baked.

  5. This sure does sound like a wonderful cake!
    Shashi @

  6. I have once tried a cream cheese chocolate cake and it was really good. Your pound cake looks so so good, I have no words to say. Nothing like some simple cakes and chai.

  7. Can this cake be iced and decorated?

  8. the cake looks delicious and soft... welcome back... coming back from india always means extra pounds!!!

  9. I am going to try this for sure. lovely.

  10. Perfectly baked moist cake!!

  11. Hi! I have made this came twice and taste and texture were excellent! Added some orange zest to perk up flavor and it certainly added a nice dimension to the taste. One thing in both attempts was that the cake felt a bit greasy to touch. One would have to wipe ones fingers with a tissue/napkin to remove the slight tint of fat. Measurements were to the T and although it didn't alter the taste if the cake, it kept the cake moist, a bit too moist in my thought. What could be the reason for this? Should any of the fats be reduced? Let me know please... Planning to bake this for an office party

    1. Hi Vaishnavi,
      Glad to know you like this cake. Its greasy because it has a lot of fat from both butter & cream cheese. You can reduce the butter quantity by 50 gms & add just 100 gms. The cake will still be fine. When I make this for our self, I cut down on butter.

      The moistness depends on the kind of cream cheese you have used. I will recommend Philadelphia cream cheese as its of right consistency. If you are using any other brand & if the cheese is soft, try & add less quantity. Extra liquids & fat will make the cake very moist. I hope this helps. let me know how it turned out.


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