Cream Cheese Pound Cake Recipe Demonstration - Joyofbaking.com

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour adds nutrition and a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with unique flavor.

Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven.

Butter and flour (or spray with a non-stick spray that contains flour) a 10 inch (25 cm) bundt pan.

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth.

Gradually add the sugar, scraping down the sides of the bowl as needed.

Continue beating on medium-high speed until light and fluffy (about 5 minutes).

Add the vanilla and lemon zest and beat until incorporated.

Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Add the flour mixture, in three additions, and mix just until incorporated.

Pour the batter into the prepared pan and smooth the top.

Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set.

Remove the cake from the pan to finish cooling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens