I am not much of a ‘cheese’ person but somehow the look of a cream cheese pound cake really intrigued me. A contest on Home Baker’s Guild was just the push I needed, to try my hands on this. Plus I had the egg-replacer powder that I wanted to use and my new kitchen scale ( I am still fond of cup measurements though).
If there is one thing that I miss in my eggless cakes as compared to egg based ones , it is the colour. But this one fulfilled my wish. A snow white crumb with a lovely brown crust. And utterly butterly delicious too.
This recipe has been adapted from the blog- Joy Of Baking.
In case you have a pretty bundt tin do use it to get a gorgeously beautiful cake. Happy baking.