After a few times struggling to bake donuts using the new donut pan my mom bought me from Sydney, I gave  up, at least for now. I decide to bake something else that is fail-proof.  Not so long ago, I bought myself a dessert book by Daniel Tay, founder of Bakerzin. His recipes, although some can be quite a hassle to make, are a guaranteed success.  I love his chocolate brownie as it is so moist and so is this cream cheese pound cake.  Next time I should try making those famous macaroons ala Bakerzin.

After spending a couple of good hours in the kitchen plus a few minutes walk to the dairy getting more eggs, a rich buttery cheese aroma filled the entire kitchen.  Whoa, I remember the first time I tried this recipe back in IM, where the kitchen is a lot smaller and the oven is so tiny that I had to check every minute or so to make sure the cake doesn’t get burnt.

With the measurement given below, I filled up one whole loaf pan plus 12 pcs muffin pan. Make sure to cover the pan  loosely with aluminium foil to prevent it from burning.

Velvety Cream Cheese Pound Cake

(makes three 18×7.5 cm cakes)

Ingredients:
* Cake flour 400 gram
* Salt 6 gram
* Cream cheese 20 gram
* Unsalted butter 250 gram
* Sugar 160 gram
* Egg yolks 170 gram
* Vanilla essence 1 tbs
* Parmesan cheese 20 gram

Basic meringue for pound cake:
* Egg whites 250 gram
* Sugar 250 gram

Cream Cheese Glaze:
* cream cheese 140 gram
* unsalted butter 10 gram
* vanilla essence 1/2 tsp
* lemon whole – grated zest & squeeze 1 tbs juice
* Icing sugar 45 gram

Directions:
1.) Preheat oven to 180C or 350F.  Line loaf tins – set aside.
2.) Prepare pound cake. Sift flour & salt into mixing bowl. Set aside
3.) Beat cream cheese, butter & sugar until fluffy. Gradually add egg yolks, vanilla essence & parmesan cheese.
Fold in flour mixture and set aside.
4.) Prepare meringue. Mix egg whites until foamy, add sugar continue whisking until fluffy with medium peaks
5.) Fold meringue into batter & pour into loaf pans. Bake for 25-30 mnts. Remove cakes from tin & cool
6.) Prepare cream cheese glaze. Beat cream cheese, butter & vanilla essence until fluffy.
Add lemon zest & juice, icing sugar & mix well.
7.) Use a palette knife to spread cream cheese over the cake. Decorate with parmesan cheese wafers if you wish