Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, peach and blueberry citrus pound cake with citrus cream cheese glaze. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook peach and blueberry citrus pound cake with citrus cream cheese glaze using 20 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:
- Take Cake
- Take 1/2 cup butter or margarine
- Get 4 oz cream cheese
- Make ready 1/2 tsp vanilla extract
- Get 2 cup granulated sugar
- Make ready 1/4 cup packed brown sugar
- Make ready 4 large eggs
- Prepare 2 1/4 cup all purpose flour
- Prepare 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)
- Prepare 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)
- Make ready Glaze
- Make ready 4 oz cream cheese
- Make ready 1/2 Orange, zest and juice
- Prepare 2 tbsp milk
- Take 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 is going to wrap this up for this special food peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
