Fallen Souffle

Happy Fourth of July everyone!

I will keep this short as we have people coming over soon, our get together for 4 turned into a party of about 9…but I think no one should be alone on a day like today!

I made this cake last night and then frosted it with a lemon cream cheese icing today and topped with some berries. Nothing too fancy, I tried to keep it casual. This cake is definitely not low fat, that’s why I make it when people come over so I don’t eat it all. But it is really lovely and I think it pairs well with fruit. The original recipe calls for it to be made in a bundt or tube pan but I found a 9×13 to work very well. I checked it after one hour, and it only needed about 5-7 minutes more after that so adjust accordingly.

Have a Safe and Happy 4th!

Cream Cheese Pound Cake
3 sticks of softened butter, unsalted
8 oz. package of softened cream cheese
3 cups white sugar
6 large eggs
3 cups cake flour, sifted
1/4 t. salt
2 t. vanilla (lemon would be lovely too)

1. Preheat oven to 325 degrees. Grease and flour tube pan.

2. Cream together butter, cream cheese and sugar at medium speed until fluffy.

3. Add salt and vanilla. Beat well. Add one egg and a time and blend well. Gently fold in the flour by hand. Mix until just incorporated. Spoon into greased pan.

4. Bake for 90 minutes, check to be sure toothpick comes out clean. Allow to cool for 15-20 minutes then invert cake onto serving dish.

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This entry was posted on Tuesday, July 4th, 2006 at 11:09 am and is filed under Cakes and Frosting. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.