Pound Cake with Kabocha and Cream Cheese

Pound Cake with Kabocha and Cream Cheese

A super moist pound cake with bright chunks of kabocha squash and cream cheese. It's light from the olive oil.

Ingredients: 1 pound cake

Cake flour
100 g
Baking powder
1 teaspoon
30 g~
Olive oil
40 g
Kabocha squash
100 g
Cream cheese
60 g


1. Boil or microwave the kabocha until softened. Peel the skin and mash.
2. Place the eggs in a bowl. Add the sugar and beat until thick and pale.
3. Add the olive oil and mashed kabocha and combine.
4. Sift the dry ingredients into the egg mixture and fold in.
5. Cut the cream cheese into bite-size pieces. Pour half of the batter into the mold and place the cream cheese pieces on top. Pour in the rest of the batter.
6. Bake in the 180℃ preheated oven for 30 minutes.
7. Cut once the cake has completely cooled. Wrap tightly with plastic wrap! You could also freeze it.
8. You can see the cream cheese when you slice into the cake.
9. For an olive oil pound cake, check out (Recipe ID: 876313)

Story Behind this Recipe

I made this since I had a lot of kabocha squash. It's a kabocha squash version of "Olive Oil Pound Cake" (Recipe ID: 876313).