Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, peach and blueberry citrus pound cake with citrus cream cheese glaze. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
My homemade Lemon Pound Cake with Lemon Cream Cheese Frosting is dense yet moist - and bursting with flavor! A reader recently asked me Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze The flavors all blend amazing together, this is a cake for special summer events.s. You can cook Peach and Blueberry Citrus Pound Cake with Citrus. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze.
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. 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:
- Get Cake
- Take 1/2 cup butter or margarine
- Make ready 4 oz cream cheese
- Prepare 1/2 tsp vanilla extract
- Get 2 cup granulated sugar
- Make ready 1/4 cup packed brown sugar
- Take 4 large eggs
- Get 2 1/4 cup all purpose flour
- Make ready 1 tsp baking powder
- Take 1/2 tsp baking soda
- Prepare 1 dash salt (unless using unsalted butter - use 1/4 tsp.)
- Get 1/2 orange (the zest only)
- Get 1/2 cup Greek Yogurt, Blueberry (optional peach or vanilla)
- Make ready 1 1/4 cup diced peaches (frozen,fresh, or canned) I used frozen
- Prepare 1 cup fresh or frozen blueberries (prefer fresh)
- Take Glaze
- Prepare 4 oz cream cheese
- Get 1/2 Orange, zest and juice
- Take 2 tbsp milk
- Make ready 1/2 cup powdered sugar (icing sugar)
Recipe: Peach-Raspberry BuckleMore crumb cake-like and not syrupy like a crisp or crumble, a buckle is still all about the fruit. Besides having the hazelnuts on top and sprinkled about the cake, the liqueur gives the entire cake a nutty taste. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze butter or margarine • cream cheese • vanilla extract • granulated sugar • packed brown sugar • eggs • all purpose flour • baking powder Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something that I've loved my entire life. To get started with this particular recipe, we have to prepare a few ingredients.
Instructions 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.
- Ready to serve and ENJOY!
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze butter or margarine • cream cheese • vanilla extract • granulated sugar • packed brown sugar • eggs • all purpose flour • baking powder Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something that I've loved my entire life. To get started with this particular recipe, we have to prepare a few ingredients. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla.
So that is going to wrap this up with this special food peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
