Hi all🙋🏻,

I have given dual name to this cake because when I was to bake this cake it was just CREAM CHEESE POUND CAKE for me. But after tasting by one of my neighbour and friend too, she named it IYENGAR’s MALAI CAKE😄. Also this edible has a sort of split personality.

It’s so moist and soft that just melt in your mouth with a thin crust outside which is a must for any pound cake.

No baking soda or baking powder has been used. Whatever sponge you get is fluffed up by the eggs.

Vegetarians 🎙.. Don’t worry.. Just add 1/4th cup curd and 1 tsp baking powder instead of eggs😊.

Cream cheese you can buy from the store or can easily prepare at home too.

Just boil 1 ltr of full cream milk added with 1/2 cup of extra fresh cream. As soon as it starts to boil, switch off the flame and add lemon or vinegar until it curdles completely. Strain and leave it hanged for 2-3 hours.

After all the moisture strains off, add 3 tbsp of thick yogurt and blend well in a mixer until fine paste is formed.

Store it in an airtight container and use as required. Shelf life is 3-4 days maximum in refrigerator. Don’t do mistake to store in freezer. It will spoil the texture and will become crumbly.

Now join me for the recipe:

This recipe yields 12-14 medium slices of cake.


150 gms salted butter

125 gms cream cheese

Powder of 1.25 cups granulated sugar

3 eggs or 1/4 cup thick yogurt for vegetarians

1/2 tsp vanilla extract or essence

1.5 cups APF or maida

1 tsp baking powder only for eggless

2 tbsp of tutee fruity to embellish on top of the cake

Oil for greasing


Preheat oven at 180° c and grease your cake tin with oil.

Mix cream cheese and butter till smooth.

Add powdered sugar and beat until fluffy. But please don’t start your mixer immediately. Otherwise your kitchen will be messed up with powdered sugar all around. Just mix with spatula and then run your hand mixer. It will take around 4-5 minutes.

Add eggs one at a time, beating well after each addition.

Vegetarians- please add yogurt and combine well with sugar mix.

Add vanilla essence.

Now add flour in 2 additions beating only until just combined.

Vegetarians- add baking powder into the flour before adding into the curd and sugar mix.

Batter will be very thick but it has to be. Don’t add any liquid to adjust the consistency.

Transfer the batter into your cake tin and tap on your work surface so that all the extra bubbles get off from the batter.

Sprinkle tutee fruity.

Bake at 180° c for 60 minutes or until cake is slightly brown from the top and your tester comes out clean from the centre.

Now after fully baked take it out from the oven and cool on the wire rack.

Note: If the cake becomes brown and still the baking is required, cover the top with aluminium foil or butter paper. Immediately browning will stop there but baking will be in process until done.


Have a bite and lemme know😊


2 Comments Add yours

  1. Alpa says:

    Hi…the cake looks lovely …can u tell me ur 1 cup measures 200 gms ?

    Liked by 1 person

    1. Tqsm dear.. it’s 250 ml.. nd holds 120 gms of APF OR MAIDA


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