Philadelphia Pound Cake
A rich, creamy pound cake featuring the classic flavors of cream cheese, vanilla, and butter, perfect for special occasions or everyday indulgence with a light powdered sugar topping.
Ingredients
Instructions
- Let all ingredients come to room temperature.
- Beat cream cheese, butter, sugar, and vanilla in a large bowl with a mixer until thoroughly blended.
- Add eggs, one at a time, mixing after each addition.
- Gradually add sifted cake flour and baking powder; mix on low speed until blended.
- Pour into a greased and floured 9x5 inch baking pan or 10-inch tube pan.
- Bake at 325 degrees Fahrenheit for one hour and twenty minutes or until a toothpick inserted in the center comes out clean.
- Cool for five minutes before removing from the pan.
- Sprinkle with powdered sugar just before serving if desired.
Tips & Substitutions
For a lighter texture, be sure to beat the cream cheese and butter until fluffy. If you need a substitute, you can use Greek yogurt for part of the cream cheese. Make sure to sift your cake flour to avoid lumps and ensure a smooth batter. To avoid cracks, bake in a water bath. This cake also pairs beautifully with The Queen'S Quick Oats And Honey for a delightful breakfast twist.
Serving Suggestions
This pound cake is delicious on its own but can be enhanced with a dusting of powdered sugar or served with fresh berries and whipped cream. For a fun twist, try pairing it with Mattie'S Slaw Dressing for a contrasting flavor. Additionally, a cup of tea or coffee complements this cake beautifully, making it perfect for afternoon gatherings.
Storage & Reheating
Once cooled, wrap the Philadelphia Pound Cake in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. To reheat, slice and warm in the microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Philadelphia Pound Cake contains roughly 318 calories, with 3g protein, 42g carbohydrates, and 12g fat. It is a good source of vitamin A (13% of the Daily Value) and calcium (10% 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 flour?
For this recipe, it's best to stick with cake flour for the right texture. However, if you need to substitute, you can use all-purpose flour, but be aware the cake may be denser. Just be sure to measure correctly and sift it well.
What if I don't have cream cheese?
If you're out of cream cheese, you can substitute with an equal amount of mascarpone cheese or Greek yogurt. This will change the flavor slightly but should still yield a delicious cake.
How can I tell when the cake is done baking?
The best way to check if the pound cake is done is by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. Additionally, it should spring back when lightly pressed.
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).