Citrus Pound Cakes

Ingredients:

CAKE

• 440g caster sugar

• 250g unsalted butter

• 225g cream cheese

• 439g egg

• 1g salt

• 375g plain flour

• 25g baking powder

• 1 lemon zest (micro plane)

• 1 orange zest (micro plane)

• 70g full cream milk

• 150g Barker’s Professional Passionfruit & Yuzu Hotsett® Crème

CREAM CHEESE ICING

• 150g cream cheese

• 470g icing sugar

• 1 lemon zest

• 30g lime juice

Method:

CAKE

1. Cream the butter, cream cheese, sugar and zest until light and fluffy.

2. Add half of the egg gradually until combined.  Then add half of the sieved dry ingredients and blend through.

3. Add the remaining egg gradually followed by the remaining dry ingredients.

4. Add the milk and Barker’s Professional Passionfruit & Yuzu Hotsett® Crème.  Blend through, avoid over mixing.

5. Bake at 170°C for approximately 20 minutes.

CREAM CHEESE ICING

1. Beat the cream cheese until smooth.

2. Add the remaining ingredients.  Mix until light and fluffy.

3. Apply to cooled cakes.

This Recipe Uses: