Hello, I’m Marie. Today, I will show you a way to prepare peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze Recipe
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. 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 it.
The ingredients needed to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:
- Make ready Cake
- Get 1/2 cup butter or margarine
- Take 4 oz cream cheese
- Prepare 1/2 tsp vanilla extract
- Make ready 2 cup granulated sugar
- Get 1/4 cup packed brown sugar
- Make ready 4 large eggs
- Get 2 1/4 cup all purpose flour
- Prepare 1 tsp baking powder
- Get 1/2 tsp baking soda
- Get 1 dash salt (unless using unsalted butter - use 1/4 tsp.)
- Get 1/2 orange (the zest only)
- Make ready 1/2 cup Greek Yogurt, Blueberry (optional peach or vanilla)
- Get 1 1/4 cup diced peaches (frozen,fresh, or canned) I used frozen
- Make ready 1 cup fresh or frozen blueberries (prefer fresh)
- Prepare Glaze
- Get 4 oz cream cheese
- Take 1/2 Orange, zest and juice
- Get 2 tbsp milk
- Get 1/2 cup powdered sugar (icing sugar)
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.
So that’s going to wrap this up with this special dish peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
