Cool Whip Pound Cake
A moist, tender pound cake infused with vanilla and lemon flavors, enhanced by the creamy texture of Cool Whip, perfect for gatherings or a simple dessert treat.
Ingredients
Instructions
- Preheat oven to 325°F.
- Cream together butter or margarine and sugar.
- Sift flour before measuring.
- Add flour and eggs alternately to the batter, starting and ending with flour.
- Fold in flavorings and whipped topping.
- Mix only until blended.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, make sure the butter is at room temperature before creaming with sugar. You can replace half the butter with Greek yogurt or applesauce to reduce fat without sacrificing moisture. If you want to add a twist, consider incorporating a bit of almond extract along with the vanilla. Sifting the flour helps achieve the right consistency, ensuring your cake rises beautifully.
Serving Suggestions
Serve slices of Cool Whip Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with fresh berries or a fruit compote for added flavor. For a festive touch, drizzle with a simple lemon glaze. This cake is perfect for gatherings, alongside dishes like Tennessee Sawdust Salad.
Storage & Reheating
Store any leftover Cool Whip Pound Cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds until just warm, or enjoy it cold. This cake also freezes well for up to three months; wrap it tightly before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Cool Whip Pound Cake contains roughly 450 calories, with 5g protein, 62g carbohydrates, and 5g fat. It is a good source of calcium (11% of the Daily Value) and potassium (10% 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 substitute margarine for butter in this recipe?
Yes, you can substitute margarine for butter in this Cool Whip Pound Cake recipe without compromising the texture or flavor. Just ensure that the margarine is also at room temperature for the best results while creaming with sugar.
What can I use if I don't have lemon extract?
If you don't have lemon extract, you can use fresh lemon juice or zest instead. About 2 tablespoons of fresh juice or a teaspoon of zest will add a lovely citrus flavor to the cake. Alternatively, vanilla extract can be used for a more traditional taste.
How can I tell when the cake is done baking?
You can check if the Cool Whip Pound Cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Keep an eye on it during the last few minutes of baking to prevent over-browning.
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).