Citrus Pound Cake

Method

CAKE

440g caster sugar
250g unsalted butter
225g cream cheese
439g egg
1g salt
375g plain flour
25g baking powder
1 lemon zest (micro plane)
1 orange zest (micro plane)
70g full cream milk
150g Barker’s Professional Passionfruit & Yuzu Hotsett® Crème.

Cream the butter, cream cheese, sugar and zest until light and fluffy.

Add half of the egg gradually until combined.  Then add half of the sieved dry ingredients and blend through.

Add the remaining egg gradually followed by the remaining dry ingredients.

Add the milk and Barker’s Professional Passionfruit & Yuzu Hotsett® Crème.  Blend through, avoid over mixing.

Bake at 170°C for approximately 20 minutes.

CREAM CHEESE ICING

150g cream cheese
470g icing sugar
1 lemon zest
30g lime juice

Beat the cream cheese until smooth.

Add the remaining ingredients.  Mix until light and fluffy.

Apply to cooled cakes.

Citrus Pound Cake

Citrus Pound Cake

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