This cream cheese pound cake is an easy-to-make treat that works beautifully for both dessert with berries or breakfast with jam. The recipe substitutes half the butter with full-fat cream cheese, which enhances the cake's moisture and richness without relying on chemical leaveners. Instead, it utilizes a high egg ratio and fluffy whipped butter and cream cheese. Ideal for various occasions, it can be dressed with icing or frosting and can be baked in loaf pans, perfect for any meal.
This cream cheese pound cake is as versatile for dessert as it is for breakfast, using simple ingredients yet impressive enough for dinner parties.
Replacing half the butter with full-fat cream cheese renders the crumb moist and supple, avoiding the use of chemical leaveners.
A rich cream cheese frosting or powdered sugar icing can elevate this easy-to-make dessert into a glamorous centerpiece for any meal.
No Bundt pan? Use two loaf pans instead or halve the recipe, maintaining the same temperature and baking time for perfect results.
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