This recipe came about when our cookery editor had a surplus of cream cheese frosting, so she turned it into this simple and delicious cake with a dense, moist crumb. Though they can seem extravagant, a bundt tin is the best piece of cheat’s kit that a wannabe baker can invest in, because there’s no need for fancy decoration – the tin does all the work of making your cake look impressive!
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Yields:
12
Prep Time:
20 mins
Cook Time:
2 hrs
Total Time:
2 hrs 20 mins
Cal/Serv:
355
Ingredients
225g
unsalted butter, softened, plus extra to grease
250g
caster sugar
150g
full-fat cream cheese, at room temperature
60g
soured cream
2tsp.
vanilla extract
Finely grated zest 1 lemon
4
medium eggs, at room temperature
225g
self-raising flour
1/2tsp.
baking powder
Icing sugar, to dust
Raspberries, optional, to serve
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3, and grease a 2.4 litre (10-12 cup) bundt tin. In a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld electric whisk) beat the butter and sugar until very pale and fluffy.
Step 2Add the cream cheese, soured cream, vanilla, lemon zest and 1/2tsp fine salt and beat briefly to combine. Add the eggs, one at a time, with a small spoonful of flour (to prevent curdling), beating well after each addition. Add the remaining flour and baking powder, and mix until just combined.
Step 3Pour into the prepared tin, and tap the tin gently on the work surface a couple of times to level and eliminate air pockets. Bake for 2hr, until a skewer inserted into the centre comes out clean.
Step 4Cool in the tin on a wire rack for 15min, then carefully invert on to a serving plate or cake stand, leaving the tin on top. Leave to cool completely (this will take several hours). Just before serving, remove the tin, dust with icing sugar and fill the centre with raspberries, if using.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
