Pastor'S Cream Cheese Pound Cake
A rich, moist pound cake with creamy cheese flavor and tender crumb, perfect for dessert or special occasions, appealing to those who love indulgent baked treats.
Ingredients
Instructions
- Put sugar in a mixing bowl.
- Fold in softened butter or margarine.
- Fold in cream cheese until well combined.
- Add one egg at a time, folding each in before adding the next.
- Sift cake flour and add a small amount at a time to the mixture.
- Add a pinch of salt and vanilla extract.
- Mix on high speed for about 2 minutes.
- Pour batter into a greased and floured tube cake pan.
- Place in a cold oven and bake at 325°F for about 1 1/2 hours, or until a toothpick inserted comes out clean.
Tips & Substitutions
To achieve the best texture, ensure your butter, cream cheese, and eggs are at room temperature before mixing. For a lighter cake, you can use a combination of cake flour and all-purpose flour. If you're out of cream cheese, ricotta can be a good substitute, although it may slightly change the flavor. Adding a bit of lemon zest can enhance the overall taste.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with fresh berries or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea. For a special occasion, drizzle with a simple glaze or serve alongside a scoop of vanilla ice cream. It's a wonderful dessert for gatherings or as a sweet treat after a meal.
Storage & Reheating
Once cooled, wrap the Pastor's Cream Cheese Pound Cake tightly in plastic wrap or aluminum foil to keep it moist. Store it at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, slice and microwave briefly or warm in the oven at a low temperature for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pastor'S Cream Cheese Pound Cake contains roughly 591 calories, with 11g protein, 82g carbohydrates, and 17g fat. It is an excellent source of iron (32% of the Daily Value), vitamin C (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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?
Yes, while cake flour is ideal for this recipe due to its lower protein content, all-purpose flour can be substituted. The texture may be slightly denser, but it will still bake well. Just ensure to measure accurately by spooning flour into your measuring cup and leveling it off.
What if I don’t have a tube pan?
If you don't have a tube pan, you can use a bundt pan instead. Just be sure to grease and flour it well to prevent sticking. Keep an eye on the baking time, as the cake may bake a bit faster or slower depending on the pan used.
How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at around 1 hour and 15 minutes, but it may take up to 1.5 hours. If the top is browning too much, 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).