Grandmother'S Cream Cheese Pound Cake
A rich, creamy pound cake with a tender crumb and buttery flavor, perfect for special occasions or as a delightful treat with coffee or tea.
Ingredients
Instructions
- Have all ingredients at room temperature.
- Cream butter, Crisco, cream cheese, and sugar together until smooth and fluffy.
- Add eggs, one at a time, beating thoroughly after each addition.
- Add flour and vanilla, mixing until just combined.
- Grease and flour a bundt pan or tube pan.
- Pour the batter into the prepared pan.
- Put the pan into a cold oven.
- Turn the oven to 300 degrees Fahrenheit and bake for 1 1/2 hours.
- Cool the cake before removing from the pan and slicing.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of regular butter, and you can substitute half of the Crisco with unsweetened applesauce. Make sure to thoroughly cream the butter, Crisco, and cream cheese for optimal fluffiness. If you don't have cake flour, you can make your own by substituting some of the all-purpose flour with cornstarch. This cake can also be flavored with lemon zest or almond extract for a twist.
Serving Suggestions
This Cream Cheese Pound Cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate ganache. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. Consider serving it alongside a scoop of vanilla ice cream or a slice of Fabulous Flan(Lo-Fat) for a varied dessert platter.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice the cake and warm in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Cream Cheese Pound Cake contains roughly 576 calories, with 13g protein, 75g carbohydrates, and 20g fat. It is an excellent source of protein (25% of the Daily Value), iron (23% of the Daily Value), and vitamin A (22% 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 fat instead of Crisco?
Yes, you can substitute Crisco with additional butter or use a combination of butter and vegetable oil. This will slightly change the texture but will still yield a delicious cake. Just make sure to maintain the total fat content for best results.
What should I do if my cake sinks in the middle?
A sinking cake can occur if the batter is overmixed or if there is too much leavening agent. Ensure you mix the batter until just combined and avoid overbeating the eggs. Additionally, ensure your oven temperature is accurate, as baking at a too low temperature can also cause sinking.
Can I freeze this pound cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To defrost, simply place it in the refrigerator overnight before serving, or let it sit at room temperature for a couple of hours.
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).