Sugar Free Cream Cheese Pound Cake
Serve this delicious recipe for Sugar Free Cream Cheese Pound Cake for your next gathering. This cake tastes great with fruit or ice cream!
Servings: 14
Equipment
Ingredients
- 3 cups Flour
- ½ tsp Baking Powder
- 25 tbsp Butter -softened to room temperature, 3 sticks plus one tablespoon.
- 8 ounces Cream Cheese -softenend to room temperature
- 2 ½ cups Splenda
- 6 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
Instructions
- Preheat your oven to 325 and prep your pan well (nonstick plus flour dusting) for nonstick. While a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.
- In a medium mixing bowl, whisk or sift together the flour and baking powder. Set this bowl aside.
- Next, in a large mixing bowl, and at medium speed, beat your butter with the cream cheese until creamy.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add the eggs, one at a time, stirring gently between additions as well as the extract.
- Transfer the batter to the prepared baking pan and bake for 75- 90 minutes or until a toothpick comes out almost clean. The baking time can depend on your pan. Allow this to cool well- at least 20 minutes in the pan and then an hour on a cooling rack- before serving. Thus, this cake should be well cooled prior to serving.
Recipe Notes
As mentioned, using a springform style bundt pans is a great idea for this cream cheese pound cake. This style of a cake pan makes for both a great looking presentation and an easier cleanup.
Also mentioned, because the cream cheese is added as a fat element in this recipe, it is recommended that you use a full fat cream cheese rather than low fat or cream cheese alternative.
For best results, make sure that your cream cheese has been softened to room temperature as well. Butter is an essential ingredient as it adds the flavor along with fat. I suggest that you use butter and not any alternative instead, such as margarine.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 364kcal | Carbohydrates: 21g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 142mg | Sodium: 261mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 953IU | Calcium: 44mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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