Citrus Pound Cakes
Moist, buttery pound cakes with a citrusy twist. They’re perfect with tea or as a treat!
By Barker's Professional
Ingredients
CAKE
- 440 g Caster sugar
- 250 g Unsalted butter
- 225 g Cream cheese
- 439 g Egg
- 1 g Salt
- 375 g Plain flour
- 25 g Baking powder
- 1 orange zest (micro plane) lemon zest (micro plane)
- 70 g full cream milk
- 150 g Barker’s Professional Passionfruit & Yuzu Hotsett® Crème
CREAM CHEESE ICING
- 150 g Cream cheese
- 470 g Icing sugar
- 1 lime juice Lemon zest
- g 30
Method
CAKE
- 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
- Beat the cream cheese until smooth.
- Add the remaining ingredients. Mix until light and fluffy.
- Apply to cooled cakes.
