Nancy'S Cream Cheese Pound Cake
Nancy's Cream Cheese Pound Cake offers a rich, moist texture with buttery flavor and hints of vanilla, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat together the butter, cream cheese, and sugar until creamy and smooth.
- Add eggs one at a time, beating well after each addition.
- Gradually mix in the flour until just combined.
- Stir in vanilla extract.
- Pour the batter into a greased and floured bundt or loaf pan.
- Bake in the preheated oven 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 texture, ensure your butter and cream cheese are at room temperature before mixing. If you're out of cream cheese, you can substitute with an equal amount of sour cream or Greek yogurt. Adding a pinch of salt enhances the flavors. To prevent sticking, make sure to grease and flour the bundt or loaf pan thoroughly. This cake is perfect for celebrations or as a sweet treat with coffee.
Serving Suggestions
Serve slices of Nancy's Cream Cheese Pound Cake plain or dusted with powdered sugar. It pairs beautifully with fresh berries or a dollop of whipped cream. Consider enjoying it alongside a cup of tea or coffee for a delightful afternoon treat. This cake also complements flavors found in Darlene'S Sugar Cookies, making it a great addition to dessert spreads.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and then in aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight. Reheat in the microwave for a few seconds for a warm slice.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy'S Cream Cheese Pound Cake contains roughly 550 calories, with 9g protein, 52g carbohydrates, and 19g fat. It is an excellent source of vitamin A (21% 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 a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter cake. Keep in mind that using whole wheat flour may alter the flavor and density, so adjust the amount of sugar to balance it out.
What can I add to the cake for extra flavor?
You can incorporate zest from citrus fruits like lemon or orange for a refreshing twist. Alternatively, adding chocolate chips or nuts can enhance the texture and flavor. Just be mindful not to overload the batter to maintain the cake's structure.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as ovens can vary. If the top starts to brown too quickly, cover it loosely with aluminum foil.
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).