Cream Cheese Pound Cake
Cream Cheese Pound Cake offers a delightful blend of rich flavors, combining the buttery goodness of cream cheese with a hint of vanilla. This moist, dense cake is perfect for gatherings, celebrations, or a cozy dessert at home, appealing to those who savor classic American desserts.
Ingredients
Instructions
- Cream the butter and cream cheese together.
- Add sugar and beat until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Gradually add flour, beating until smooth.
- Slowly stir in Dream Whip.
- Pour into a greased and floured 10-inch tube pan.
- Bake at 325° for 1 1/2 hours.
Tips & Substitutions
For an even richer flavor, try using unsalted butter instead of regular butter. If cream cheese is unavailable, a thicker Greek yogurt can be used as a substitute, but it may alter the texture slightly. Be sure to sift the flour to avoid lumps and achieve a lighter cake. Consider adding citrus zest for a refreshing twist, reminiscent of recipes like Whipped Cream Pound Cake.
Serving Suggestions
Slice the cream cheese pound cake and serve it with a dollop of whipped cream or a drizzle of chocolate sauce for added indulgence. It pairs beautifully with fresh berries or a scoop of vanilla ice cream, making it a perfect dessert for gatherings. For a delightful twist, consider serving alongside a cup of hot cocoa, similar to Instant Hot Chocolate Mix, for a comforting treat.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil, then place it in an airtight container. This will keep it fresh for up to a week at room temperature. For longer storage, consider freezing individual slices. To reheat, microwave a slice for about 10-15 seconds, or warm in an oven set to low for a few minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Pound Cake contains roughly 582 calories, with 9g protein, 57g carbohydrates, and 20g fat. It is an excellent source of vitamin A (22% of the Daily Value), and a good source of protein and iron.
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 low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese, but it may affect the texture and richness of the cake. The cake might be slightly less dense and moist, so consider adding a bit more butter or an extra egg for a better result.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or mixing too much air into the batter. Ensure your oven is at the correct temperature and avoid overmixing after adding the flour. If it does sink, you can still enjoy it as a delicious dessert; simply serve it with a topping to cover the dip.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for the best texture. Additionally, check that all other ingredients, like the baking powder, are gluten-free to avoid contamination.
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).