Sugar Free Cream Cheese Pound Cake
A rich and comforting sugar-free cream cheese pound cake that's perfect for breakfast, snacks, or dessert, featuring a simple preparation with delightful flavors.
Ingredients
For the cake
- 3 cups Flour Provides structure
- 1.5 tsp Baking Powder For leavening
- 8 ounces Cream Cheese, softened to room temperature Adds richness
- 1.5 cups Butter, softened to room temperature Adds moisture and flavor
- 0.75 cup Milk Contributes to moisture
- 1.5 cups Sugar Alternative (Granular for baking) For sweetness
- 2 tsp Vanilla Extract For flavor
- 6 pieces Eggs, Room Temperature Provides structure and richness
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a bundt pan evenly, followed by a light dusting of flour.
- In a medium bowl, combine the flour and baking powder, whisking together until well blended.
- Using a stand mixer, blend together the softened butter, cream cheese, and milk until smooth and creamy.
- Add the sugar alternative and beat until fluffy, incorporating air into the batter.
- Gradually add the vanilla and eggs, two at a time, mixing well between additions.
- Fold the dry ingredient mixture into the wet ingredients until just combined.
- Pour the batter into the prepared bundt pan and tap it on the counter to release air bubbles.
Baking
- Place the bundt pan in the oven and bake for 80 to 90 minutes, checking doneness with a toothpick.
- If the top browns too quickly, cover lightly with foil.
- Let the cake cool in the pan for about an hour, then invert onto a plate to release.
Notes
Store at room temperature in an airtight container for 2-3 days or refrigerate for up to 5 days. Freeze for longer storage, wrapped tightly.