Sugar Free Cream Cheese Pound Cake

What makes cream cheese pound cake so good?

Cream cheese pound cake is a basic pound cake that uses softened cream cheese as part of the added butter in order to give the cake a more moist texture and a slightly tangy flavor.

I like the many ways that you can serve a tasty pound cake such as this one..

Have you tried my Sugar Free Cheesecake Cookies with Strawberries?

Made with chopped strawberries and a cheesecake filling, those cookies are soft and buttery on the outside and cheesecake creamy on the inside. Both this recipe for cream cheese pound cake and that recipe for cheesecake cookies are delicious no added sugar dessert recipes that can be made with cream cheese.

My pound cake was made in a bundt style pan. You can find bundt cake pans here.

Why we love cream cheese cake.

This cream cheese pound cake is pretty simple to make. It has the perfect pound cake texture without being too dry or dense.

Here is what else we like about this recipe.

• The ingredients used to make this cake are basic ingredients that you may already have on hand.
• Cream cheese adds to both the flavor and to the texture of this cake.
• Personalizing this cake is as easy as using a loaf pan instead of a bundt pan or topping the cake with a Sugar Free Glaze
• Pound cake can be served about any time of the day.
• This cake goes great with fruit on top, Sugar Free Vanilla Ice Cream on the side, or even Sugar Free Whipped Cream on top.
• Baking this cake in a bundt style pan makes it even more interesting and impressive to others.

Ingredients needed to make cream cheese pound cake with no added sugar.

• All Purpose Flour. I have not tried this recipe using an alternative flour such as gluten free flour or low carb flour.
• Baking Powder. The leavening agent used in this recipe.
• Cream Cheese. Use a full fat cream cheese that has been softened to room temperature.
• Butter. Softened to room temperature. If you are using unsalted butter you can add a half teaspoon of salt to the flour.
• Milk. Use a full-fat milk for moisture.
• Sugar Alternative. Use a granular sugar alternative that measure like sugar and that can also be baked with.
• Vanilla Extract. "Pure" vanilla extract is preferred for flavor.
• Eggs. The eggs should be at room temperature for optimal blending.

Tips for making the best pound cake without added sugar.

When using a bundt style pan it is important that you prepare it for nonstick well. This can mean both greasing it and then dusting it with flour.

More helpful tips for you.

1. No, you do not have to bake this cake in a bundt style pan. However, if you are using another kind of pan, such as a loaf pan or springform pan note that baking times can differ so it is best to keep an eye on your cake as it bakes.
2. Using fresh ingredients is essential for this recipe to work. This is especially true with your dry ingredients (flour and baking powder).
3. Select a sugar alternative that measures like sugar and that can be baked with. Not every sugar alternative can be used in baked recipes.
4. Measuring your flour correctly is important to a cake such as this one. I like to scoop the flour and then level off the excess flour.
5. When you cream together the butter, cream cheese and milk the mixture should be light and fluffy. This blending of the moist (and fat) ingredients is crucial for a tender crumb.
6. Combining together the wet and dry ingredients should be done until just combined. Overmixing the ingredients can activate the gluten and ruin the texture of the cake.

How to make Sugar Free Cream Cheese Pound Cake

Prep Time 15 minutes .
Bake Time : 1 hour 20 minutes .
Servings: 12 .

1. Prepare. Preheat your oven to 325°F/160°c and prep your bundt pan well for nonstick. I like to first grease my pan and then dust it lightly with flour.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together your flour, baking soda, and optional salt (if you are using unsalted butter).
3. Cream. In a stand mixer outfitted with a paddle attachment, beat together the butter, cream cheese and milk until smooth (about two minutes on high). Then add the sugar alternative and beat the ingredients until fluffy (about four to five minutes).
4. Eggs. Add the vanilla to the bowl and then add the eggs, two at a time, lightly beating the mixture between additions.
5. Combine. Scrape down the side of the mixing bowl and set the speed to slow. Gradually add the dry ingredients from the first bowl to the mixing bowl and beat until just combined, taking care to not overmix.
6. Transfer. Carefully transfer the cake batter to your prepared bundt pan. Gently tap the bottom of the bundt pan on your countertop to help settle the batter.
7. Bake. Place the bundt pan into your preheated oven and bake for 80-90 minutes or until a toothpick comes out clean. If your cake seems to be browning too quickly after 45 minutes minutes you can loosely place a sheet of foil over the cake.
8. Cool. Allow the cake to cool in the pan for about an hour before removing it. To remove the cake simple invert it on top of a plate or wire cooling rack.

How to store pound cake

Once your cake has fully cooled, it can be stored in an airtight container. When properly stored, pound cake should keep for up to three days at room temperature, refrigerated for about a week, or frozen for up to a few months.

You may also be interested in these sugar free cake recipes.

• Sugar Free Lemon Pound Cake
• Sugar Free Banana Bread Pound Cake
• Sugar Free Cinnamon Bun Pound Cake
• Sugar Free Lemon Bundt Cake
• Sugar Free Peanut Butter Cookie Cake
• Sugar Free Carrot Bundt Cake