Robbie Ray'S Methodist Cream Cheese Pound Cake
Robbie Ray's Methodist Cream Cheese Pound Cake is a rich, moist dessert with cream cheese and vanilla flavor, perfect for special occasions or family gatherings.
Ingredients
Instructions
- Combine cream cheese and oleo and mix well.
- Add sugar and cream mixture until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour and salt; beat mixture for 3 minutes.
- Add vanilla or lemon extract and beat mixture for 2 more minutes.
- Pour into a greased and floured tube pan.
- Place in a cool oven and turn oven to 300° to 325°.
- Bake for 1 1/2 hours.
Tips & Substitutions
For a lighter texture, ensure that your cream cheese and oleo are at room temperature before mixing. If you don't have oleo, unsalted butter is a great substitute. To enhance the flavor, consider adding a teaspoon of almond extract alongside the vanilla or lemon extract. Always mix thoroughly to incorporate air into the batter for a fluffier cake.
Serving Suggestions
This creamy pound cake is delightful on its own, but you can elevate it by serving with fresh berries or a dollop of whipped cream. It pairs beautifully with Raspberry Glaze Pie for a delicious dessert spread. Try it with a hot cup of coffee or tea for a perfect afternoon treat, or serve as a sweet addition to brunch alongside Waldorf Party Salad.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving, and you can reheat individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Robbie Ray'S Methodist Cream Cheese Pound Cake contains roughly 1441 calories, with 20g protein, 112g carbohydrates, and 57g fat. It is an excellent source of vitamin A (66% of the Daily Value), protein (40% of the Daily Value), and vitamin C (35% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1988mg per serving (86% 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 low-fat cream cheese for this recipe?
While low-fat cream cheese can be used, it may alter the texture and richness of the pound cake. For the best flavor and consistency, full-fat cream cheese is recommended.
What can I do if my cake sinks in the middle?
A sinking cake is usually a sign of underbaking or too much moisture in the batter. Ensure that your oven is properly preheated and use an oven thermometer to avoid this issue. Also, avoid overmixing the batter once the flour is added.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Additionally, the cake should pull away slightly from the sides of the pan and have a golden brown top.
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).