Cheese pound cake inspired by Symphony 92.4

Cream cheese pound cake with cranberries

I am a fan of Symphony 92.4 FM and all the more so because their morning giveaways at either Anguilla Park car park or Dempsey car park are always on my return route home after dropping my girl off at school. Not that they need a giveaway to buy my loyalty but these things help.

That morning I had among Symphony 92.4FM's car decal giveaway  a goody bag from Conrad Centennial. Among the many items was a blue berry cheese cake that was delicious to the last crumb . Unfortunately, the tiny cake did not even last through the afternoon. By evening, we were already rationing the leftovers.

It was a shame that we should be reduced to such a state. I had to right the situation and in less than an hour, two piping hot cheese cakes emerged from the oven just in time for supper.

The recipe was a very straight forward one which I had no difficulty making. I enjoyed every crumb of my baked cheesecake -  mildly sweet, cheesy, fluffy  soft and moist with a hint of lemon.   It was a good thing I got to know of Symphony's giveaway, without which I would not have attempted this at all.

Adapted from thelittleteochew.blogspot.com, which was adapted from

Sara Foster's The Foster's Market Cookbook

Makes 2 medium sized cakes

200g plain flour

1/2 tsp baking powder

1/4 baking soda

1/8 tsp fine salt

140g unsalted butter, room temperature

180g cream cheese ( phoon huat )

120g fine sugar

3 eggs, room temperature

1/2 tsp vanilla extract

1/4 tsp lemon extract

1 handful of dried cranberries

Preheat oven to 180 C.

Prepare 2 medium sized aluminum baking trays.

Sift flour, baking powder and soda, salt  in a bowl. Set aside.

Cream butter and cream cheese until completely smooth , about 2 minutes. Add sugar gradually and whisk until light and fluffy, 2 - 3 minutes.

Whisk in eggs, one at a time, until well combined.

Whisk in vanilla and lemon extract.
Fold in the flours. Whisk for 2 seconds if there is difficulty mixing the batter.

Finally, fold in the cranberries with a spatula.

Divide the batter equally to the 2 trays. Jiggle the trays to level out the batter.

Bake at 180C for 40 minutes. Cake is done when surface is browned and skewer comes out clean.

Cool for 10 minutes on a rack. Remove the cake from the tray and cool completely before storing.