Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, peach and blueberry citrus pound cake with citrus cream cheese glaze. It is 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 well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something which I’ve loved my entire life. They’re fine and they look wonderful.

Cream cheese makes this pound cake recipe extra moist. Blueberries and cream cheese are mixed into a yellow cake mix and baked in a Bundt pan. A commercial bakery couldn't have turned out a finer cake!

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

How to Make Citrus Pound Cake With Orange Glaze. 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! Sift the powdered sugar through a sieve to Cream Cheese Pound Cake with Cardamom, Vanilla, and Almonds from Turntable Kitchen.

Instructions 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.

Citrus Victoria Sponge Cake with Lemon Curd. White cake decorated with mint leaves and line slices on stand isolated on white. For this key lime pound cake, I opted to use all butter instead of my usual butter-shortening duo. Something about all-butter pound cakes with sour Then since there still was not enough lime flavour I poked holes in the cooled cake and added citrus (lime and lemon) syrup. A moist, lemony pound cake, perfect for serving with sliced peaches or berries.

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