Cold Oven Cream Cheese Pound Cake

I recently joined a group of cake bakers called 'The Cake Slice'. This is a group of passionate bakers who bake one cake a month from a book. They change the book every year. As a person who loves to bake, I was excited to bake this month's cake. A Cold Oven Cream Cheese Pound Cake from the book 'Cake Keeper Cakes by Lauren Chattman'. I halved the recipe and baked in a loaf pan. Some of the members who had already tried this cake had mentioned that this makes a huge cake. To avoid the mess in the oven, I baked it in a bundt style loaf pan which is a 9 cup capacity instead of using a 9 X 5 loaf pan. Cake came out great, but didn't get the height due to this. Make sure you grease very well with shortening and flour. I used vegetable oil spray and it wasn't easy to get the cake out.

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Ingredients:
Cake flour - 1 1/2 cups
Baking Powder - 3/4 tsp
Salt - 1/2 tsp
Sugar - 1 1/4 cups
Cream cheese - 4 oz (1/2 a block from 8 Oz room temperature)
Butter - 1 stick or 1/2 cup softened
Vanilla - 1 TBSP
Eggs - 3 large at room temperature

Glaze: (It was not in the book, I added it)
Confectioner's sugar - 1 cup
Vanilla - 1/2 tsp
Milk - 2 - 3 TBSP to get the desired consistency

Method:
Grease and flour a large loaf pan. 10 X 5 works very well. If using 9 X 5 pan, make sure you bake 1/4 of the batter in another mini loaf pan. Or double the recipe and use a 12 - 14 cup bundt pan. In a bowl, whisk together flour, salt, baking powder. Set aside. Cream butter, cream cheese and sugar till fluffy about 3 minutes scraping the bottom couple of times. Add eggs one at a time and continue beating. Add vanilla and beat. Running the mixer on low speed, add half of the dry ingredients. When it has incorporated, add the remaining and mix it all well. Pour into the prepared pan. Place it in the middle rack of the oven and turn it on to 325 F. Bake for 60 - 65 minutes or until golden and a toothpick inserted in the center comes out clean. Cool on the rack in the pan for 15 minutes and then turn it on to the wire rack to cool completely. If doubling the recipe and baking in a bundt pan, bake for 80 minutes before checking. This stays fresh up to 3 days at room temperature in a covered container. If storing for longer, wrap the cake very well and freeze. Pour the glaze when the cake is completely cool.

This cake is an awesome cake. That is what everyone told me. I was very happy with crumb texture. Even though a traditional pound cake doesn't have any baking powder and this one does, it still had a fine crumb texture and was light.
You can check out the other members' posts at the Cake Slice Blogroll.

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