Even this recipe has less butter but if adding 1 stick of butter +8 oz of cream cheese, its less fat then the original bit still can't be considered as 'healthy eating' and it's still too sweet for me and my family even i already reduces the sugar to a little LESS than 1.5 cups. its also a bit too dense for my taste. i prefer the more fluffy soft cotton like those chiffon cake much better . i wont be making it again
Cream Cheese Pound Cake
From EatingWell: February/March 2006
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.
3 Reviews for Cream Cheese Pound Cake
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.
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!