Hooked On Taste turns one today! I’m so happy that I made it through a year. I seriously thought I was going to quit blogging. About a year and half ago, I discovered the food blogging community. I never knew this community existed and I was in awe of the talented cooks all around the world.
After following my favorite bloggers, I knew I wanted to be part of the food blogging community. When I started the blog I doubted myself because I wasn’t sure how other’s would think of my blog but slowly my confidence started to grow. I realized that it’s important to be myself and try not be like the other bloggers that I admire so much.
Blogging isn’t easy. It’s a lot work. I always try to take decent pictures. I get upset when all my photos look like crap. I get frustrated when can’t think of anything interesting to write. Yes it’s hard work but somehow I seem to enjoy it.
I want to thank all the people who reads my blog.
So here’s to another year.
Orange Scented Cream Cheese Cake
This is the best pound cake I ever tasted. I think what makes this pound cake so good is the cream cheese. The original recipe didn’t use any zest but I used orange zest. If you don’t have an orange, use a lemon.
1 (8 oz) package cream cheese, soften
1 1/2 sticks unsalted butter, soften
1 1/2 cups granulated sugar
2 tsp vanilla extract
1 tsp orange zest (optional)
4 eggs, room temperature
2 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
Preheat oven to 325 degrees F. Grease and flour a 9×5 inch loaf pan and set aside.
In a stand mixer or hand mixer beat cream cheese on medium low-speed until soft and pliable. Add butter and sugar beat until light and fluffy. Add vanilla extract and orange zest (if using), mix until blended. Add one egg at a time , beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl if needed.
Turn the stand mixer on low-speed and add the dry ingredients in two batches. Beat until everything is well mixed. Pour the batter into the prepared pan and bake for 30 minutes. After 30 minutes, rotate the pan and bake for an extra 30-35 minutes until a tester comes out clean. Cake can be stored for up to 4 days after baking in an air tight container.