Pound cakes are delicious! Perfect with a hot cup of tea, it really doesn’t get better than this. I have to say, this cream cheese pound cake is perfect with whipped cream and sliced strawberries, so let’s get started.
Preparation Time 15 minutes
Cook Time 1 hour
12 tablespoons butter- room temperature
6 oz cream cheese- room temperature
1 1/4 cup sugar
1 tablespoon orange zest
2 teaspoons vanilla
1 1/2 cups flour
1/4 teaspoon salt
Preheat the oven to 170c. Line a loaf tin with parchment paper. Set it aside.
Combine the flour, baking powder and salt. Mix well and set it aside.
Beat the butter and cream cheese for 3-4 minutes. Add the sugar and beat on a medium speed for 3 minutes until light and fluffy.
Add the vanilla and orange zest. Mix it through.
Add the eggs one at time. Mix well between each addition. Scrape down the sides of the bowl and mix through once more.
Slowly add the dry ingredients and mix until well combined.
Transfer the batter to the lined loaf pan.
Bake the pound cake for 1 hour, or until an inserted skewer comes out clean.
Serve with whipped cream and sliced strawberries.