Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, peach and blueberry citrus pound cake with citrus cream cheese glaze. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something which I’ve loved my entire life. They’re nice and they look fantastic.
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!
To begin with this recipe, we must prepare a few components. You can have peach and blueberry citrus pound cake with citrus cream cheese glaze using 20 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:
- Get Cake
- Take 1/2 cup butter or margarine
- Prepare 4 oz cream cheese
- Prepare 1/2 tsp vanilla extract
- Take 2 cup granulated sugar
- Make ready 1/4 cup packed brown sugar
- Get 4 large eggs
- Make ready 2 1/4 cup all purpose flour
- Prepare 1 tsp baking powder
- Make ready 1/2 tsp baking soda
- Take 1 dash salt (unless using unsalted butter - use 1/4 tsp.)
- Make ready 1/2 orange (the zest only)
- Take 1/2 cup Greek Yogurt, Blueberry (optional peach or vanilla)
- Make ready 1 1/4 cup diced peaches (frozen,fresh, or canned) I used frozen
- Prepare 1 cup fresh or frozen blueberries (prefer fresh)
- Take Glaze
- Take 4 oz cream cheese
- Prepare 1/2 Orange, zest and juice
- Make ready 2 tbsp milk
- Make ready 1/2 cup powdered sugar (icing sugar)
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze. 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!
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.
A moist, lemony pound cake, perfect for serving with sliced peaches or berries. The sunny taste of citrus highlights this buttery pound cake. Brush the lemon-sugar glaze over the warm cake To make the glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat. Allow glaze to set before serving. Stir in orange zest and whipped topping.
So that is going to wrap it up for this exceptional food peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
