Cream cheese pound cake

Teringin pulak nak mkn cheese cake mcm ni.. so bila ada keinginan dan kerajinan tu akhirnya terhasillah.. tadaaa....

Resepinya saya amik kat http://www.joyofbaking.com/CreamCheesePoundCake.html

Sy letak juga resepi utk panduan sendiri dan sesiapa yg berminat.

Ingredients:

3 cups (390 grams) all purpose flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature

1-8 ounce (226 grams) package cream cheese, room temperature

3 cups (600 grams) superfine or castor sugar - processed from granulated white sugar (kalau boleh kurangkan gula castor kepada cuma 250-280gm sahaja)

6 large eggs, room temperature

1 tablespoon pure vanilla extract

Zest of a lemon or orange (yg ni membuatkan kek sgt sedap!)

Note:  To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.

Howto: 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated. (masa campurkan tepung, sy cuma guna spatula)

Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.

Bake for 1 hour to 1 hour 15 minutes

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. (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.) (biarkan kek betul2 sejuk baru dapat keluarkan dari bundt pan dengan mudah sekali)

This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.

Serves 10 - 12 people.

Nota: The cake is baked in a bundt pan and if you are using a dark colored bundt pan reduce the oven temperature to 325 degrees F (165 degrees C). This is done because a dark colored pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmit heat faster than a light colored pan. Reducing the oven temperature slightly will help compensate for this.