Cold-Oven Cream Cheese Pound Cake

I hope I didn't missed this Bake-Along again.. Ever since I lost my handphone, I seemed to have lost track of my own blog:-p.. kekekeke... Anyway, I happened browsed through everyone's blog and realised it's the Bake-Along #38-Cold-Oven Cream Cheese Pound Cake. Looking at some of the bakes done by the girls, this pound cake seemed to be a "Must-Try" Bake...

And indeed it was... It had given a very great fragrance while baking. I hadn't had any cake flour, so I had replaced it with self-raising flour and omitted the baking powder. The pound cake rose nicely, even though it was not baked in a pre-heated oven.

Cutting down on the sugar amount, adding a little more lemon zest, this pound cake was awesome. It has a very smooth, soft velvet crumbly texture as Lauren Chattman had mentioned in her book.

The only boo-boo I made was I had overlooked on the temperature. I thought it was on a 375F so I baked it in a 190C, instead of a 325F & 160C...
Nevertheless, the pound cake came out well with its excellent texture as it should be..

Ooooh, and surprising, my girls liked this pound cake too... It was very unlikely that they will like due to the lemon zest & ginger, but Nic & Mimi told me that the cake was yummy:)
So what else can we asked for now....??? Start your bake now:-D

Ingredients as stated by the Cake Keeper Cakes by Lauren Chattman

(Using only 1/3 of the stated ingredients, yeilds a 15×5×5cm loaf)

3 cups cake flour (125g self raising flour)

1 1/2 tsp baking powder (omitted)

1 tsp salt (1/3 tsp)

1 cup(2 sticks) butter (75g)

8 ounces cream cheese, softened (75g)

2 1/2 cup sugar (75g)

6 eggs, room temp. (2 eggs)

1 tbsp pure vanilla extract (1/2 tbsp)

1 1/2 tbsp grated fresh ginger (1/2 tbsp)

1 tbsp grated lemon zest (1/2 tbsp)

 

Method:
1.Adjust the oven rack to the lower-middle position. Grease a 12 cup Bundt pan and dust with flour. Combine the flour, baking powder and salt in a medium mixing bowl.
2.Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins, scraping down the sides of the bowl as necessary.
3.With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.
4.Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the bowl after each addition. Then mix of 30 secs on medium speed.
5.Place the cake in a cold oven. Turn the oven to 325°F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 mins.
6.Cool the cake in the pan for 15 mins, then invert it onto a rack. Cool completely before slicing and serving.
7.Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

You may wish to join us in the Bake-Along with our 3 fantastic Hosts: Joyce, Lena & Zoe and also let's take a look at the other bakers' pieces:-D