Fruit Cream Cheese Pound Cake

Fruit 

Cream Cheese 

Pound Cake

A very buttery,moist and  dense cake
Because add cream cheese and plain yogurt
makes pound cake more moist
Also add mixed dried fruit
makes cake more flavor
Better serve at room temperature
with cup of coffee or tea

     Ingredients      

For 23*13 loaf pan

Unsalted butter (room temperature)  1/2 cup (110g)
Cream cheese (room temperature) 1/2 cup (100g)
Plain yogurt 1/4 cup (50g)
Sugar  3/4 cup (150g)
Eggs (beaten, room temperature)  3
Lemon juice 20ml

Cake flour 1  1/4 cup(150g)
Baking powder 1 teaspoon
Salt 1/4 teaspoon
Mixed dried fruit 50g (more or less) 

Line with parchment paper in the bottom and the sides of pan
Or grease  loaf pan with butter, and dust with flour

Preheat oven to 180°C/ 350°F.

 Dusting mixed dried fruit  with some flour
  
*Optional to add more or less mixed dried fruits 
* And also can soak mixed dried fruits 
with brandy or rum for one day
 before dusting with flour
* Also can add nuts or coconut instead mixed dried fruits
 

 

In a large bowl,  

whisk the butter, cream cheese and yogurt 

with hand mixer on the high speed 

for about 2-3 minutes until pale and fluffy

Add sugar, continue to whisk

 

Add beaten egg little by little at a time
Add last part of beaten egg and lemon juice

continue to whisk

Add sifted flour,baking powder and salt, 

and mix together until combined
Fold in mixed dried fruit with a spatula 

until just combined, don't over mix

Pour the cake batter into cake pan, 

using a spatula smooth out


Bake at 180°C / 350°F for 45-55 minutes
or until top is golden brown
and a skewer  inserted in the center comes out clean

  

Place on a wire rack to cool  
serve cake at room temperature

 
*keep in fridge, just wrapping with plastic wrap 

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