Wednesday, April 20, 2011

TCS ~ April's Cold Oven Cream Cheese Pound Cake

grease and flour your pan
I found that my unopened bag of cake flour was infested, so had to resort to making my own cake flour ie 1 cup all purpose flour minus 2 tablespoons, add 2 tablespoons cornstarch flour ~ tip from HERE!
Above: I think I forgot to add baking powder (ie after the cake flour mishap) to the flour and cornstarch powder in place of cake flour!
I baked the cake for 80 mins straight without opening the oven door not even once!
A bit over cooked I might say.... :(  but DH loved it, said to bake it again.

Cold Oven Cream Cheese Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)


3 cups cake flour
1½ tsp baking powder
1 tspn salt (if you are using unsalted butter)
1 cup (2 sticks)  unsalted butter, softened (I used half a block of 250g salted)
8 oz cream cheese, softened
2 1/2 cups caster sugar (I used slightly less)
6 eggs, at room temperature
1 tbsp vanilla  extract
1 1/2 tbsp grated fresh ginger
1 tbsp grated lemon zest

Adjust the oven rack to the lower–middle position. Grease a large a 12 cup  Bundt pan and dust with flour.
Combine the flour, baking powder and salt (if you are using)  in a medium mixing bowl.

Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary.

With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.

Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

Place the cake in a cold oven. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.

Cool the cake in the pan for 15 minutes, then invert it onto a rack. Cool completely before slicing and serving.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.


  1. Did you like it? It looks good. I loved it - my first ever Bundt so I was quite excited - hee hee.
    I hope you don't mind if I link to your post for the recipe as I have packed away my book and forgot to take a note of the PDF. Thanks, Lou.

  2. Personnly a bit dense for me... cos I had forgotten to put in the baking powder!!

    will make it again at halve the recipe though. took a week to finish the cake!

    please go ahead with the recipe linky!

  3. PDNFTA: ps: is my pan a bundt pan?

  4. Yes, it was a very big cake. We gave a piece to my parents and Steve also took a bit to his work. We still managed to devour a LOT OF IT.
    Ummm... I think your pan is a bundt one. Maybe not - maybe it's a tube pan??? I don't know. I have never used one before. Well, whatever it is, I like it! ;-)

  5. Your cake looks great even without bp !

  6. Looks delish! I'm sure it was still wonderful even with the missing baking powder =)

  7. My crust was overdone, but the inside was ok, - as long as they all tasted good :)

  8. Your cake looks lovely and tall.

  9. I love it as well so did my rest of the family.

  10. Emily your cake has a gorgeous texture and I image the crust makes a wonderful contrast to the moist crumb. This is my first visit to your site and I spent some time browsing through your earlier entries. I'm really glad I did that. I like the food and recipes you feature here and I'll definitely be back. I hope you have a great evening and enjoy the holiday weekend. Blessings...Mary

  11. I think the cake looks really good - especially considering that you forgot the baking powder. It will be interesting to see what it looks like on a second attempt.

  12. It doesn't look overbaked to me! Besides it must have been good if he asked youto make it again :-)