Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, peach and blueberry citrus pound cake with citrus cream cheese glaze. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cream cheese makes this pound cake recipe extra moist. Baking with cream cheese and fresh blueberries makes it moist, delicious and bursting with color. The cream cheese frosting and lime zest add the perfect finishing touches.
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have peach and blueberry citrus pound cake with citrus cream cheese glaze using 20 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:
- Prepare Cake
- Take 1/2 cup butter or margarine
- Get 4 oz cream cheese
- Prepare 1/2 tsp vanilla extract
- Make ready 2 cup granulated sugar
- Get 1/4 cup packed brown sugar
- Prepare 4 large eggs
- Take 2 1/4 cup all purpose flour
- Get 1 tsp baking powder
- Make ready 1/2 tsp baking soda
- Prepare 1 dash salt (unless using unsalted butter - use 1/4 tsp.)
- Prepare 1/2 orange (the zest only)
- Get 1/2 cup Greek Yogurt, Blueberry (optional peach or vanilla)
- Get 1 1/4 cup diced peaches (frozen,fresh, or canned) I used frozen
- Make ready 1 cup fresh or frozen blueberries (prefer fresh)
- Take Glaze
- Get 4 oz cream cheese
- Take 1/2 Orange, zest and juice
- Make ready 2 tbsp milk
- Make ready 1/2 cup powdered sugar (icing sugar)
Allow glaze to set before serving. 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! Celebrate January's bounty with this citrus dessert recipe for kumquat cupcakes with a citrus cream-cheese frosting.
Steps to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:
- 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.
White Chocolate Spiced Cake with Rosewater Cream Cheese and Pistachios. I don't really know where or how to With poppy seeds and a yogurt glaze. This Simple Lemon Blueberry Cake with Lemon Buttercream is studded with fresh blueberries and filled with tart. The cream cheese is an unusual ingredient for pound cake, but it lends the typically springy crumb an exceptional richness and tenderness and helps the cake stay moist and fresh for Lime zest and a tangy lime-juice glaze add zip to the sweet flavor of fresh blueberries in this moist, tender pound cake. Something about all-butter pound cakes with sour cream does it for me!
So that’s going to wrap this up with this special food peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
