Cream Cheese Pound Cake

i know! the picture is does not quite tally with the title, and technically i did the cupcake version of the original recipe.
no matter what, it all taste great!!!

Ingredients...

- 195g all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 150g unsalted butter, room temperature
- 140g package cream cheese, room temperature
- 200g castor sugar
- 3 large eggs, room temperature
- 1/2 tsp pure vanilla extract
- Zest of a lemon or orange



How to...

1. Preheat oven to 175°C and place rack in center of oven.

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

3. 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. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.

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

5. Bake for about 50 mins. Do check at the 30 min-mark for over-browning.

6. 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.)

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

If a recipe calls for round tins, and you want to use square ones, always remember to use 1-inch smaller ... for the simple reason that square tins hold more batter than round ones of the same size.

for easier consumption, i made it into cupcakes and a loaf of cream cheese chocolate pound cake; jusr mix 3tbsp of cocoa powder + 3 tbsp hot water and mix into batter.