Easy Cream Cheese Pound Cake
A rich and moist cream cheese pound cake with a tender crumb, perfect for special occasions or everyday indulgence, complemented by ice cream or your favorite sauce.
Ingredients
Instructions
- Cream the cream cheese, butter, and margarine together; then add the sugar and beat well.
- Alternately add the flour and eggs to the creamed mixture, beginning and ending with the flour, and blend after each addition.
- Add vanilla extract and mix until combined.
- Pour the batter into a greased and floured tube pan.
- Bake at 300°F for 1 1/2 hours or until tests done.
Tips & Substitutions
For a lighter pound cake, consider substituting half of the margarine with unsweetened applesauce. Ensure all ingredients are at room temperature for better blending. If you prefer a different flavor, try adding almond extract instead of vanilla. For a fun twist, incorporate chocolate chips or nuts into the batter, making it a delightful companion to the Ultimate Chocolate Cakes.
Serving Suggestions
This cream cheese pound cake is delicious on its own but can be enhanced by serving it with fresh berries and whipped cream. It also pairs beautifully with a scoop of ice cream or can be enjoyed alongside a slice of rich Flambee Sundae for a decadent dessert experience. A dusting of powdered sugar on top adds a lovely finishing touch.
Storage & Reheating
Store any leftover cream cheese pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw in the refrigerator overnight and warm slices in the microwave for about 15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Cream Cheese Pound Cake contains roughly 924 calories, with 12g protein, 69g carbohydrates, and 65g fat. It is an excellent source of protein (23% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 667mg per serving (29% 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 all butter instead of margarine?
Yes, you can substitute all the margarine with butter for a richer flavor, though the texture may be slightly different. Keep in mind that using all butter will increase the cake's richness, so it may not be as light as the original recipe.
How do I know when the cake is done baking?
You can test for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Additionally, the edges should pull away slightly from the pan, and the top should be golden brown.
Can I add fruit to the batter?
Absolutely! Adding fruits like blueberries, chopped strawberries, or even diced peaches can add a lovely flavor and texture to the pound cake. Just be sure to coat the fruit in a bit of flour to prevent it from sinking to the bottom during baking.
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).