This Rich Holiday Pound Cake is the ultimate festive dessert, combining the classic density of a traditional pound cake with the tangy richness of cream cheese. The batter is carefully folded with whipped egg whites, resulting in a surprisingly light yet moist texture that holds up beautifully to slicing. Infused with vanilla and baked to a golden brown, it offers a comforting sweetness that pairs perfectly with coffee or tea. Ideal for Christmas morning brunch, holiday gatherings, or as a thoughtful gift, this cake requires no frosting to shine. Its dense, satisfying structure makes it perfect for storing and enjoying over several days, ensuring your holiday table stays sweet and inviting.
Rich Holiday Pound Cake
Description
This Rich Holiday Pound Cake is the ultimate festive dessert, combining the classic density of a traditional pound cake with the tangy richness of cream cheese. The batter is carefully folded with whipped egg whites, resulting in a surprisingly light yet moist texture that holds up beautifully to slicing. Infused with vanilla and baked to a golden brown, it offers a comforting sweetness that pairs perfectly with coffee or tea. Ideal for Christmas morning brunch, holiday gatherings, or as a thoughtful gift, this cake requires no frosting to shine. Its dense, satisfying structure makes it perfect for storing and enjoying over several days, ensuring your holiday table stays sweet and inviting.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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Grease and flour one 10 1/2-inch tube pan or two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
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In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
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In a large mixing bowl, cream the butter and cream cheese together until light, smooth, and fluffy.
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Gradually add 2 cups of the sugar to the butter mixture, blending well after each addition.
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Add the egg yolks and vanilla extract to the bowl and beat until well combined.
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Slowly add the dry ingredients to the wet mixture, blending well after each addition until just incorporated.
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In a clean, dry bowl, beat the egg whites until frothy, then gradually add the remaining 1/2 cup sugar.
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Continue beating the egg whites until they hold firm, glossy, moist peaks.
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Gently fold one-third of the egg whites into the batter to lighten it.
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Carefully fold in the remaining egg whites until no white streaks remain.
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Pour the batter into the prepared tube pan or divide equally between the two loaf pans.
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Bake for 55-60 minutes, or until a cake tester inserted into the center comes out clean and the top is golden brown.
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Let the cake cool in the pan on a wire rack for 5 minutes.
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Turn the cake out onto the rack to finish cooling completely, right side up.
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Serve warm or at room temperature.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2442.3kcal
- % Daily Value *
- Total Fat 131.8g203%
- Saturated Fat 77.0g385%
- Cholesterol 769.2mg257%
- Sodium 2581.8mg108%
- Total Carbohydrate 272.3g91%
- Dietary Fiber 4.1g17%
- Sugars 155.5g
- Protein 43.6g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure butter and cream cheese are at room temperature for proper creaming and texture.
Do not overmix the batter when adding dry ingredients to avoid toughness.
Be gentle when folding in egg whites to maintain the lightness of the cake.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
For best results, use a kitchen scale to measure flour for consistent baking.
