Indulge in the velvety richness of Cream Cheese Pound Cake, a timeless classic that stands as a versatile canvas for delightful pairings.
From casual gatherings to elegant celebrations, there’s a perfect Cream Cheese Pound Cake pairing for every sweet moment.
Let’s explore these exquisite combinations, each carefully curated for different occasions.
Ingredients
3 sticks (1 1/2 cups) unsalted butter, at room temperature
8 oz full-fat brick-style cream cheese (not the spreadable kind in a tub)
2 1/2 cups granulated sugar
1 cup sour cream
1 tsp vanilla extract
1/2 tsp salt
6 large eggs
3 cups cake flour
Equipment
Bundt pan (for baking)
Electric mixer (for creaming butter and cream cheese)
Mixing bowls
Measuring cups and spoons
Instructions
Preheat your oven to 325°F (163°C).
Cream the butter and cream cheese together until smooth.
Gradually beat in the sugar until the mixture becomes light and fluffy.
Add the eggs one at a time, whipping each into the batter until completely combined.
Mix in the sour cream, vanilla extract, and salt.
Fold in the cake flour until just combined.
Pour the batter into a greased and floured Bundt pan.
Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Nutritional Facts (per serving)
Calories: Approximately 400
Fat: 20g
Carbohydrates: 50g
Protein: 6g
Health Benefits
Cream cheese adds moisture and richness to the cake, making it more enjoyable.
Sour cream contributes to the cake’s tenderness and helps prevent dryness.
Eggs provide protein and essential nutrients.
Vanilla extract adds flavor without adding extra calories.
Cake flour results in a lighter texture compared to all-purpose flour.
FAQs
Can I use low-fat cream cheese?
While it’s best to use full-fat cream cheese for optimal texture, you can try a reduced-fat version.
Can I freeze Cream Cheese Pound Cake?
Yes, wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months.
Can I add lemon zest for extra flavor?
Absolutely!
Lemon zest pairs wonderfully with cream cheese.
Can I substitute all-purpose flour for cake flour?
You can, but the texture won’t be as light.
How do I prevent my pound cake from sticking to the pan?
Grease and flour the pan thoroughly before pouring in the batter.