Berry & Cream Cheese Pound Cake with Lemon Drizzle

May 13, 2012
By

It’s funny how our relationships with our parents go. You begin this life with such a need and dependency on your parents – yearning to be with them all of the time and share everything you encounter. Then you hit puberty, and begin to already know everything about this big world. You start to feel like your parents are holding you back. Not letting you go here or there, and definitely not understanding that they are doing it for you own good. Then you get older.

I’m not quite sure at what point in my life it happened. I have always been really close with my parents (even through the odd tantrum for not letting me do something I probably shouldn’t be doing in the first place), but now, they are my best friends.

I speak to my mum every day, yet we never run out of things to say. Stud thinks we “could talk for Britain” and is still amazed that even though I’m dropping something off at mums place, and I have spoken to her that morning, and will probably see her that night, we still have things to chat about.

So today, on the one day a year that Mothers get to be pampered, and even though they deserve much more for the strife that they go through, I dedicate this post to her. I love my mum more than she will ever know.

Happy Mother’s Day mum!!

Berry & Cream Cheese Pound Cake with Lemon Glaze
Adapted from Elizabeth’s Edible Experience

Ingredients

350g butter, softened and cut in to cubes
250g package cream cheese, softened
3 cups caster sugar
6 eggs
3 cups plain flour
Pinch salt
1 tbs vanilla extract
450g Four Berry frozen fruit
2 cups icing sugar
¼ cup lemon juice
Zest of 1 lemon
1 tbs softened butter

Method

Preheat oven to 150°.

Beat butter and cream cheese at medium speed with electric mixer until pale and light, then gradually add caster sugar, beating well.

Add eggs, 1 at a time, beating until well combined.

Sift flour and salt and slowly add to the mixture, beating on low until well combined. Add vanilla and mix until incorporated.

Ensure frozen fruit hasn’t clumped. If it has, bang it a couple of times on the counter to loosen (Like you do with frozen peas). Fold fruit through cake batter gently. You should get slight colour ripples through the batter.

Pour batter in to a 10inch bundt tin, smoothing the top to ensure its all flat.

Bake for 1 hour and 40 minutes, or until a skewer comes out clean. Make sure to test at the thickest point of the bundt, as they are uneven.

Remove from oven and cool in the tin for around 20 minutes. Then remove from tin and let cool completely on a wire rack.

In a large bowl, combine icing sugar, lemon zest, lemon juice and butter and place in microwave, bursting on high (in 15 second bursts) until you can whisk it to smooth.

Let sit to cool slightly and poor over cake. Its best to do a layer, let it set, and then repeat. You get a good thick drizzle this way.

Enjoy :)

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These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.