Step-by-Step Guide to Make Super Quick Homemade Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze

Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze. My homemade Lemon Pound Cake with Lemon Cream Cheese Frosting is dense yet moist – and bursting with flavor! A reader recently asked me Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze The flavors all blend amazing together, this is a cake for special summer events.s. You can cook Peach and Blueberry Citrus Pound Cake with Citrus.

Blueberries and cream cheese are mixed into a yellow cake mix and baked in a Bundt pan. In a large bowl, stir together cake mix and sugar. See recipes for Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze too.

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

Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something which I have loved my whole life.

My homemade Lemon Pound Cake with Lemon Cream Cheese Frosting is dense yet moist – and bursting with flavor! A reader recently asked me Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze The flavors all blend amazing together, this is a cake for special summer events.s. You can cook Peach and Blueberry Citrus Pound Cake with Citrus.

To get started with this recipe, we have to prepare a few components. 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 that.

The ingredients needed to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:

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

Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Stir together flour, baking powder, and salt in another bowl.

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..

This Citrus Cream Cheese Pound Cake has three layers of citrusy flavor packed into one beautiful loaf. With a double citrus cake, a lemon juice soak, and last but not least, an orange juice glaze, this recipe is the perfect blend of sweet and tart flavors that will have you coming right back for another slice! Combine well, scraping down sides and bottom of bowl with rubber spatula. Empty batter into prepared Bundt pan. Heat together glaze ingredients until butter melts and sugar dissolves.

So that is going to wrap this up with this special food peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!