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)

Ingredients:

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

Method: 

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.