Ingredients:
Light & Fluffy vs Dry and Heavy
This moist and decadent cream cheese-cinnamon filled pound cake with vibrant Mardi Gras colored sugars garnish is my spin on the classic Mardi Gras King Cake.
Filling
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
2 tablespoons ground cinnamon
1 teaspoon flaxseed meal (optional)
2 tablespoons all purpose flour
Cake:
1 cup unsalted butter, (2 sticks), room temperature
4 large eggs
4 tablespoons sour cream or Greek yogurt, room temperature
3/4 cup buttermilk, room temperature
1 1/2 - 3 cups granulated sugar *see note
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons almond extract
1 lemon – zested then juiced
Directions:
Preheat the oven to 350°F.
Thoroughly grease a bundt or tube pan with non-stick baking spray or vegetable shortening.
In the bowl or an electric mixer (or using a hand mixer), beat together the cream cheese, sugar, cinnamon, flaxseed meal (if using), and flour until smooth. Set aside.
Sift together the flour, baking powder, baking soda and salt in a bowl.
In another bowl combine the buttermilk and lemon juice. Set aside.
To the bowl of an electric mixer, (or using a hand mixer) beat the butter and sugar until light and fluffy (about 6 minutes). Stop the mixer and scrape down the sides. Add the sour cream or Greek yogurt and continue to mix, just until combined.
Add the eggs, one at a time, mixing well before adding the next. Add the lemon zest and almond extract. With the mixer on low, add the flour alternately with the buttermilk mixture, beginning and ending with the flour. Stop the mixer and scrape down the sides.
At this point, do not overbeat the batter.
Spoon half of the cake batter into your prepared pan. Spoon the cream cheese-cinnamon filling over the batter. Top with remaining cake batter.
Bake for 50-60 minutes (oven varies). Test for doneness. The cake is done when no crumbs or dry crumbs remain on the wooden skewer or cake tester. Check every 5 minutes if your cake is not done at 50 minutes.
Remove the cake from the oven cool on a wire rack for 20 minutes before inverting it onto a serving tray. Cool completely before glazing and decorating.
Glaze:
2 cups confectioners sugar, sifted
1 teaspoon fresh lemon juice
4 ounces cream cheese, room temperature
pinch of salt
2-3 tablespoons green sugar or sprinkles
2-3 tablespoons gold sugar or sprinkles
2-3 tablespoons purple sugar or sprinkles
In a mixing bowl, beat the cream cheese then add the confectioners sugar, 1/4 cup at a time, salt, and lemon juice. Mix well for a smooth and thick consistency. Adjust sugar and lemon juice as necessary. If too thick add juice, if to thin add sugar. Taste for flavor then drizzle over the cake. Gently sprinkle and decorate with the colored sugars or sprinkles.
Note: *If you want a much sweeter cake batter use 3 cups granulated sugar. Since I do not like highly sugared foods, I use 1 1/2 cups.
I’d like to hear from you. Leave me a comment if you make this recipe.