Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze. Cream cheese makes this pound cake recipe extra moist. Blueberries and cream cheese are mixed into a yellow cake mix and baked in a Bundt pan. A commercial bakery couldn't have turned out a finer cake!
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You can cook Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze using 20 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze
- Prepare of Cake.
- Prepare 1/2 cup of butter or margarine.
- It's 4 oz of cream cheese.
- You need 1/2 tsp of vanilla extract.
- You need 2 cup of granulated sugar.
- You need 1/4 cup of packed brown sugar.
- Prepare 4 large of eggs.
- It's 2 1/4 cup of all purpose flour.
- It's 1 tsp of baking powder.
- Prepare 1/2 tsp of baking soda.
- You need 1 dash of salt (unless using unsalted butter - use 1/4 tsp.).
- Prepare 1/2 of orange (the zest only).
- You need 1/2 cup of Greek Yogurt, Blueberry (optional peach or vanilla).
- Prepare 1 1/4 cup of diced peaches (frozen,fresh, or canned) I used frozen.
- It's 1 cup of fresh or frozen blueberries (prefer fresh).
- It's of Glaze.
- You need 4 oz of cream cheese.
- Prepare 1/2 of Orange, zest and juice.
- You need 2 tbsp of milk.
- It's 1/2 cup of powdered sugar (icing sugar).
A reader recently asked me Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze The flavors all blend amazing together, this is a cake for special summer events.s. Sift the powdered sugar through a sieve to Cream Cheese Pound Cake with Cardamom, Vanilla, and Almonds from Turntable Kitchen. A pound cake traditionally calls for a pound of each butter, sugar, eggs, and flour but I've played with the formula a little to make a rich buttery pound Turn out cake from pan and transfer to a wire rack and cool completely. Slice and serve with crème fraiche, whipped cream, or.
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze step by step
- Preheat oven to 325°F. Generously grease and flour a 10-inch tube pan or bundt pan and set aside..
- Beat butter, cream cheese, and vanilla extract at medium speed for about 2 minutes or until creamy..
- Gradually add the granulated sugar add well as the brown sugar, and beat for 5 to 7 minutes. Add the eggs one at a time, making sure each one is combined before adding the next one, then after the eggs are combined add the juice of a half of an Orange as well as the zest and mix thoroughly..
- Add in the Yogurt and beat until combined..
- Sift together the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended..
- Gently fold in the diced peaches and the blueberries. Please note if using frozen blueberries to make sure to drain off all the excess juice just to keep the dye from running in the cake, and flour them before folding them in..
- Pour into the prepared pan and put in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Cake is done when toothpick inserted comes out clean..
- If cake is done but not brown on top you can increase the heat to 350 and leave in for 5 more minutes..
- Cool in the pan for 15 minutes remove and cool completely on wire rack..
- For the glaze, Beat or mix the cream cheese and juice from the Orange until creamy. Mix in the powdered sugar and Orange zest, being careful not to add too much zest. Add 1 tablespoon of milk at a time to achieve desired consistency for drizzling the Cream Cheese Glaze onto the cake..
- If the glaze is too loose you can put it in the fridge to thicken it up, or add more powdered sugar..
How to Make Citrus Pound Cake With Orange Glaze. Let the icing set completely before serving. Don't serve this cake without this icing, it just makes this cake all the more enticing and delicious! This Citrus Cake with Whipped Cream Cream Cheese Frosting is a refreshing treat for spring! Coconut Key Lime Rum Cake - coconut frosting and a rum butter glaze adds a fun twist to this Blueberry Citrus Cake
