Name: Cheesecake-Stuffed Pound Cake
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 (8-oz.) block cream cheese, softened -; 2 tbsp. sour cream -; 1/2 c. powdered sugar, sifted -; 1 tsp. lemon zest -; 1/2 tsp. vanilla extract -; Pinch of kosher salt -; 3/4 c. whipped topping -; 1 1/4 c. raspberries -; 1 pound cake, store-bought or homemade -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cheesecake-Stuffed Pound Cake

1. 1 (8-oz.) block cream cheese, softened -

2. 2 tbsp. sour cream -

3. 1/2 c. powdered sugar, sifted -

4. 1 tsp. lemon zest -

5. 1/2 tsp. vanilla extract -

6. Pinch of kosher salt -

7. 3/4 c. whipped topping -

8. 1 1/4 c. raspberries -

9. 1 pound cake, store-bought or homemade -

How to cook deliciously - Cheesecake-Stuffed Pound Cake

1. Stage

In a large bowl using a hand mixer, beat cream cheese and sour cream together until smooth. Add powdered sugar, lemon zest, vanilla, and salt and beat until combined. Fold in whipped topping, then gently fold in raspberries.

2. Stage

Leaving a 1" border, hollow out the middle of the pound cake, being careful not to cut through the bottom. Reserve removed pound cake for topping.

3. Stage

Spoon cream cheese mixture into center of pound cake and smooth into an even layer. Crumble about 1/4 of the reserved pound cake and use the crumbs to cover the cheesecake mixture.

4. Stage

Refrigerate pound cake until cheesecake mixture is firm, 4 hours. Slice and serve.