Cookie'S Pound Cake
A rich and buttery pound cake with cream cheese and vanilla flavors, perfect for special occasions or as a luxurious treat for dessert lovers.
Ingredients
Instructions
- Cream margarine and cream cheese together until smooth.
- Add sugar and blend well.
- Add eggs two at a time, mixing thoroughly after each addition.
- Add vanilla, butter flavor, and vanilla butternut flavor to the mixture.
- Gradually add sifted cake flour, mixing on medium speed for 3 to 4 minutes.
- Pour batter into a greased and floured 16 x 4 inch loaf baking pan.
- Bake at 300°F (150°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your margarine and cream cheese are at room temperature before creaming. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. To enhance flavor, consider adding a teaspoon of almond extract for an extra layer of depth.
Serving Suggestions
Slice the pound cake and serve it plain or with a dusting of powdered sugar. It pairs beautifully with fresh berries or a dollop of whipped cream. This cake also complements coffee or tea perfectly. For a festive touch, consider serving it alongside Tessie Smith'S Orange Chiffon Cake for a delightful dessert spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To keep it moist, wrap it in plastic wrap. For reheating, gently warm slices in the microwave for about 10-15 seconds or serve at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cookie'S Pound Cake contains roughly 1828 calories, with 27g protein, 318g carbohydrates, and 18g fat. It is an excellent source of iron (78% of the Daily Value), protein (55% of the Daily Value), and calcium (46% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 728mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in equal amounts. However, using butter will give the cake a richer flavor and slightly different texture. Make sure to soften the butter before creaming it with the cream cheese for the best results.
What should I do if my cake sinks in the middle?
If your pound cake sinks, it may be due to overmixing the batter or an incorrect oven temperature. Ensure you mix the batter just until combined and use an oven thermometer to check that your oven is correctly calibrated to the baking temperature.
Can I freeze the pound cake?
Yes, you can freeze the pound cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).