Cream Cheese Pound Cake

We still have to stay (safe) in our house ^^.

At the time that we don't know what'll happen, the best thing that we could do is taking care of our hearts and health.
I know that most of us have a lot of stress ^^".
For me the activity that keeps me busy is reading, I spend most of my time reading a book.  Actually, I want to play a game, haha, but the downside of playing a game is I will stop communicating with all the people around me, as I always use headphones while playing it. So I play it only when I'm in my room.

Anyway, I still bake ^^.
Luckily that we're able to buy the things that we need. So try to keep yourself busy with something that you love (well in time I know that it's limited), but I hope that you can find some happiness in your daily life.

Now, it's time to talk about the sweet.

As we can buy many ingredients, one of my happiness is making a delicious thing to eat.
Today is an easy pound cake that I bake it because I have about a half box of the cream cheese left in the fridge, haha. Well, with 100 g of cream cheese it's not enough to make cheesecake, hehe.
This cake uses both butter and cream cheese, so you will enjoy the richness of the butter+ cream cheese with a slightly tangy taste of the cream cheese too.
I made cream cheese glaze to add more deliciousness  (and fat, and sugar ^^) but you can enjoy this cake without the glaze too.
So, let's go to the kitchen and find today happiness together.

English: Cream cheese pound cake
สูตรภาษาไทย: ครีมชีสปอนน์เค้ก
日本語のレシピ：クリームチーズパウンドケーキ
Youtube: ครีมชีสปอนน์เค้ก/ Cream cheese pound cake/ クリームチーズパウンドケーキ

Cream Cheese Pound Cake

Makes 18 x 7 cm. cake

Cream Cheese Pound Cake
130 g ...................... All-purpose flour
3/4 tsp ................... Baking powder
75 g ........................ Cream cheese
75 g ........................ Unsalted butter
............................... Pinch of salt
1/2 tsp ................... Vanilla extract
140 g ...................... Granulated sugar
1 ............................. Egg
75 ml ...................... Milk

Cream cheese glaze
30 g ....................... Cream cheese
65 g ........................ Icing sugar
1 tsp ....................... Milk

Line 18 x 7 cm. pan with baking paper.
Preheat an oven to  170℃

 Sift the flour and baking powder together, set aside.

 Put the butter and cream cheese into a bowl with vanilla and salt.
Beat until smooth.

 Add the sugar and beat to combine and light in color.

 Mix in the egg.

 Pour half of the sifted flour into the bowl, beat to combine.

 Pour the milk into the bowl, fold to combine.

 Pour the rest of the sifted flour into the bowl.

 Fold to combine.

Pour the batter into the prepared pan, and smooth the top.
Bake in 170℃  Preheated oven for 55-60 minutes

Let the cake cool in the pan for 10 minutes.

 Remove the pan and let the cake cool completely.

 Beat the cream cheese until smooth, add the icing sugar, milk, and mix until smooth.

Pour the cream cheese glaze over the cake, let it set before cutting into pieces.