My husband can’t have dairy. Lame, I know. So, I made this with Tofutti Dairy Free Cream Cheese and non-dairy butter. It turned out really well. Of course, it will be fabulous with regular sour cream and butter also. Oh, how I miss those days! However you make it, enjoy it! You’ll find it hard not to go back and sneak bites. (unless you have amazing discipline which you should totally tell the rest of us how to get! LOL)
Easy Cream Cheese Pound Cake
8 oz Cream Cheese (Dairy Free Cream Cheese)
3 sticks of butter (equal to 12 oz or 1 1/2 cups)
3 c sugar
3 c plain flour
1 dash salt
1 1/2 tsp vanilla
Cream the cream cheese, butter and sugar.
Mix in flour and eggs, rotating one egg at a time and ending with flour.
Add salt and vanilla.
Pour into greased and floured tube pan.
Bake at 125 degrees for 1 1/2 hours.
Cream Cheese Icing
1 box confectioners sugar
1/2 tsp vanilla
1 stick butter
8 oz cream cheese (DF)
chopped nuts (optional)
All should be at room temperature. Blend well. If it’s too thick, add a few drops of milk. Drizzle over cake and add chopped nuts if you’d like.