One of my all time favorite dessert recipes is Cream Cheese Pound Cake. As much as I love developing and discovering new cake recipes, I love to have a few stand-bys in my recipe box and this is one of them. I discovered it at Allrecipes.com and it is an excellent resource for savory and sweet recipes. This tried and true recipe has saved me many times when creativity was stagnant or I needed a cake fast, quick and in a hurry.
There are two variations of it. One uses regular all-purpose flour and the other uses cake flour. Honestly, I can’t tell the difference between the two when it comes to texture and flavor. I’ve also made cupcakes from the same recipe and they turned out great. More often than not, I will use the names pound cake and bundt cake interchangeably. Early on Pound cakes contained a pound each of butter, sugar and flour plus a dozen eggs salt and flavoring.
Thankfully, there are many streamlined versions of the original. The standard pan for baking a pound cake was a tube pan with a removable bottom or loaf pans. Bundt-refers to a type of fluted pan. There are an array of styles on the market. Nordic makes some of the best and I love how solid they are. I’ve been through lots of pretty colored, light weight ones and they just don’t last long. Or, maybe I’m just wearing them out.
Now back to the Cream Cheese pound cake that I also bake in various bundt pans. I’ve used reduced fat cream cheese and substituted some of the butter for oil with great results. I also played around with sugar substitutes but went back to just plain old sugar. Check this post http://www.thesweetsensations.com/how-to-reduce-…sert-caloriess/ for how to substitute oil for butter in your cakes. You can also reduce the amount of sugar without sacrificing taste or texture. One of the easiest variations is to change the type of flavoring. Vanilla, orange, almond and lemon all work great. As do liqueurs, and here, the possibilities can be overwhelming. Think about trying coffee or tea as well. I hope you try this recipe and check out the other versions I’ve made.
- 1 (8 ounce) package cream cheese
- 1 ½ cups butter
- 3 cups white sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- Glaze (optional)
- ½ cups of powdered sugar
- 1 tsp of lemon extract
- 1 TBS water
- Preheat the oven to 325°.
- Prepare a 12 cup Bundt pan with grease and flour or non stick spray.
- In large bowl, cream butter and cream cheese until smooth.
- Add sugar beating until light and fluffy, about 5 minutes.
- The next step is to add the eggs one at a time, mixing well after each addition followed by the vanilla.
- Slowly add the flour about a cup at a time, scraping the bowl down after each addition. Pour into prepared pan and bake for one hour and 10 minutes.
- Check for doneness after one hour.
- Cake is done when toothpick inserted in the center comes out clean.
- Combine powdered sugar, lemon extract and 1 tsp of water at a time to thin the glaze enough to brush on the cake.
- Glaze cake while it’s still warm.
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