Aunt Lola White'S Cream Cheese Pound Cake
A rich and moist cream cheese pound cake with subtle citrus flavor, perfect for special occasions or as a comforting treat for family and friends.
Ingredients
Instructions
- Soften oleo and cream cheese.
- Cream together with sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and orange or lemon extract.
- Gradually add sifted flour and beat until well combined.
- Pour batter into well-greased (with Pam) Bundt pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, try using unsalted butter instead of oleo, or add a pinch of salt to balance the sweetness. If you don't have cream cheese, a similar texture can be achieved with a mix of Greek yogurt and sour cream. Ensure all ingredients are at room temperature for better incorporation. This cake can be dressed up with a glaze or served alongside Old Fashioned Ice Cream for a delightful treat.
Serving Suggestions
This pound cake is perfect for dessert or an afternoon snack. Serve it plain, or with a dusting of powdered sugar, fresh berries, or whipped cream. It pairs beautifully with Lillian Green's Pink Salad for a lovely brunch spread or can be enjoyed alongside a cup of coffee. Consider drizzling it with a citrus glaze for added flavor.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw in the refrigerator overnight, then warm individual slices in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lola White'S Cream Cheese Pound Cake contains roughly 322 calories, with 3g protein, 39g carbohydrates, and 2g fat. It is an excellent source of vitamin C (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of extract?
Yes, you can substitute the vanilla or citrus extract with almond extract for a unique twist. Just be mindful that almond extract has a stronger flavor, so use it sparingly—about half the amount specified in the recipe should suffice.
What should I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or adding too many eggs. To prevent this, mix until just combined and ensure your eggs are at room temperature. Also, avoid opening the oven door during baking, as this can cause temperature fluctuations that lead to sinking.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld. Bake it a day in advance, allow it to cool completely, and store it properly. Before serving, consider adding a fresh glaze or toppings to keep it looking appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).