Harry'S Cream Cheese Pound Cake
A rich, moist cream cheese pound cake with a tender crumb and buttery flavor, perfect for special occasions or everyday indulgence, appealing to those who love classic desserts.
Ingredients
Instructions
- Combine margarine, butter, cream cheese, and sugar; beat well until fluffy.
- Add a dash of salt and vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Add cake flour and mix well.
- Pour batter into a greased and floured 10-inch tube pan.
- Place the pan in a cold oven and set the temperature to 275°F.
- Bake for 1 1/2 hours until done.
- Cool in the pan before removing.
Tips & Substitutions
For an even richer flavor, consider using all butter instead of margarine, or a mix of both. You can substitute half of the cream cheese with sour cream for a tangy twist. Ensure all ingredients are at room temperature to achieve a smooth batter. If you prefer a sweeter cake, increase the sugar by 1/2 cup. Remember to sift the cake flour to avoid lumps.
Serving Suggestions
This cream cheese pound cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate glaze. Serve it with a side of fresh berries or ice cream for a decadent dessert. It also pairs beautifully with Neb'S Orange Cake for a fun dessert platter at gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds, or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Harry'S Cream Cheese Pound Cake contains roughly 838 calories, with 6g protein, 70g carbohydrates, and 55g fat. It is a good source of iron (15% of the Daily Value), protein (12% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 759mg per serving (33% 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 low-fat cream cheese in this recipe?
Yes, you can substitute low-fat cream cheese, but the texture may be slightly different, resulting in a denser cake. Full-fat cream cheese will yield the best flavor and texture.
What should I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing. Ensure your oven is calibrated correctly and avoid overmixing the batter after adding the flour. A toothpick inserted in the center should come out clean when it's done.
Can I freeze this pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight before serving.
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).