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Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, peach and blueberry citrus pound cake with citrus cream cheese glaze. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Cream cheese makes this pound cake recipe extra moist. Chef Wolitzky replaces some of the butter in a. My homemade Lemon Pound Cake with Lemon Cream Cheese Frosting is dense yet moist - and bursting with flavor!

Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:

1. Prepare Cake
2. Get 1/2 cup butter or margarine
3. Get 4 oz cream cheese
4. Prepare 1/2 tsp vanilla extract
5. Prepare 2 cup granulated sugar
6. Make ready 1/4 cup packed brown sugar
7. Get 4 large eggs
8. Prepare 2 1/4 cup all purpose flour
9. Make ready 1 tsp baking powder
10. Prepare 1/2 tsp baking soda
11. Make ready 1 dash salt (unless using unsalted butter - use 1/4 tsp.)
12. Make ready 1/2 orange (the zest only)
13. Make ready 1/2 cup Greek Yogurt, Blueberry (optional peach or vanilla)
14. Get 1 1/4 cup diced peaches (frozen,fresh, or canned) I used frozen
15. Prepare 1 cup fresh or frozen blueberries (prefer fresh)
16. Take Glaze
17. Make ready 4 oz cream cheese
18. Get 1/2 Orange, zest and juice
19. Get 2 tbsp milk
20. Make ready 1/2 cup powdered sugar (icing sugar)

Allow glaze to set before serving. Stir in orange zest and whipped topping. Keep it real in the kitchen with these fun ideas. How to Make Citrus Pound Cake With Orange Glaze.

Steps to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:

1. Preheat oven to 325°F. Generously grease and flour a 10-inch tube pan or bundt pan and set aside.
2. Beat butter, cream cheese, and vanilla extract at medium speed for about 2 minutes or until creamy.
3. 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.
4. Add in the Yogurt and beat until combined.
5. Sift together the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
6. 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.
7. 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.
8. If cake is done but not brown on top you can increase the heat to 350 and leave in for 5 more minutes.
9. Cool in the pan for 15 minutes remove and cool completely on wire rack.
10. 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.
11. If the glaze is too loose you can put it in the fridge to thicken it up, or add more powdered sugar.

Let the icing set completely before serving. Don't serve this cake without this icing, it just makes this cake all the more enticing and delicious! Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze. Citrus Victoria Sponge Cake with Lemon Curd. For this key lime pound cake, I opted to use all butter instead of my usual butter-shortening duo.

So that is going to wrap this up with this exceptional food peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!