My Aunt Louise'S Cream Cheese Pound Cake
A rich and moist cream cheese pound cake with buttery and vanilla flavors, perfect for family gatherings and special occasions, offering a deliciously dense and tender crumb.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Gradually add sugar and a dash of salt, beating well after each addition.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract (or lemon extract and vanilla if using).
- Gradually mix in the flour until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for approximately 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a lighter version, consider substituting half the butter with unsweetened applesauce. Ensure all ingredients are at room temperature for better mixing. If you're short on time, you can use a hand mixer instead of creaming by hand, but be careful not to overmix once the flour is added. Experiment with flavorings by adding lemon zest for a refreshing twist.
Serving Suggestions
This cream cheese pound cake is delightful on its own, but it pairs beautifully with fresh fruit or a dollop of whipped cream. For a complete dessert experience, serve alongside Fay'S Tea Cakes and a cup of tea. You can also drizzle a simple icing over the top for added sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw at room temperature and warm individual slices in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of My Aunt Louise'S Cream Cheese Pound Cake contains roughly 871 calories, with 5g protein, 59g carbohydrates, and 64g fat. It is a good source of vitamin C (12% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 756mg per serving (33% 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 pan for this recipe?
Yes, you can use a 9x13 inch baking pan or individual ramekins. Just be mindful that baking times may vary; check for doneness a little earlier to avoid overbaking.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter once the flour is added. Make sure to mix just until combined. Also, ensure that your baking powder is fresh and that you are measuring flour correctly, ideally by weighing it.
Can I add chocolate or fruit to the batter?
Absolutely! You can fold in chocolate chips or fresh berries after mixing the batter. Just be sure to adjust baking time as needed, as added ingredients may increase moisture content.
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).