Orange Cheese Poundcake

Name: Orange Cheese Poundcake
Total time: 1 h 30 min
Yield: Twenty servings
Ingredients: 1 1/2 cups unsalted butter, at room temperature, plus some for greasing the pan; 3 cups flour, plus some for dusting the pan; 8 ounces cream cheese, at room temperature; 3 cups sugar; 6 eggs; 1 teaspoon vanilla extract; 1 teaspoon orange extract; 1 1/2 teaspoons grated orange zest; Powdered sugar and mint sprigs for garnish; Whipped cream

By Sara Rimer

Total Time: 1 hour 30 minutes
Rating: 4(14)
Comments: Read comments

Featured in: SUMMER PLACES: ARIAS AND ARUGULA

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Ingredients

Yield:Twenty servings

1½cups unsalted butter, at room temperature, plus some for greasing the pan
3cups flour, plus some for dusting the pan
8ounces cream cheese, at room temperature
3cups sugar
6eggs
1teaspoon vanilla extract
1teaspoon orange extract
1½teaspoons grated orange zest
Powdered sugar and mint sprigs for garnish
Whipped cream

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 325 degrees. Grease a cake pan, 12 inches in diameter and 2 inches deep; dust it with flour.
Step 2
In a large mixing bowl, cream the butter, the cream cheese and sugar until smooth and well blended. Beat in the eggs, one at a time, until well incorporated. Add the flour, a little at a time, until smooth. Stir in the vanilla extract, orange extract and zest.
Step 3
Pour the mixture into the prepared pan and bake for one hour to one hour and 15 minutes, or until a toothpick inserted in the center comes out almost clean. Remove and cool. Unmold, sprinkle with powdered sugar and garnish with sprigs of mint. Serve with whipped cream on the side.