Advertisement

Cream Cheese Pound Cake

February/March 2006

Your rating: None Average: 3.9 (75 votes)

Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought of it is enough to raise your cholesterol. Our version calls for half whole-wheat flour, less sugar, a modest amount of butter and loses quite a few egg yolks. To keep it rich we moisten the cake with reduced-fat cream cheese and buttermilk. It is every bit as delicious as the original, with only a third of the calories and fat.



READER'S COMMENT:
"Great substitute if you ever have a craving for pound cake. Almost could not tell this was a healthier version. The flavor was really good. It was a bit sweet for me so next time I will reduce the sugar. "
Cream Cheese Pound Cake

2 Reviews for Cream Cheese Pound Cake

11/27/2010
Anonymous

Great substitute if you ever have a craving for pound cake. Almost could not tell this was a healthier version. The flavor was really good. It was a bit sweet for me so next time I will reduce the sugar.

Comments
08/15/2010
Anonymous

This POUND CAKE was a HIT! I made the dish just as written... however, it took FOREVER! I was 3 hours in the kitchen- mostly because I dont own a mixer. But when everyone tasted it-- the work was worth it. This cake is moist and everything a pound cake should be. Thank you!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner