Mock Pound Cake
Mock Pound Cake offers a rich, buttery flavor with a creamy texture, perfect for tea time or special occasions. Its moist crumb and classic vanilla aroma make it a crowd-pleaser suitable for all ages. Easy to prepare, this cake pairs beautifully with fresh berries or a dusting of powdered sugar.
Ingredients
Instructions
- Blend margarine and cream cheese until smooth.
- Add sugar and beat well until combined.
- Add eggs one at a time, blending until smooth after each addition; then add vanilla.
- Sift together the cake flour, salt, and baking powder three times.
- Add the flour alternately with milk, mixing until smooth after each addition.
- Pour the batter into a greased and floured 10 x 4-inch tube pan.
- Bake at 350°F (175°C) for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're looking to reduce calories, you can substitute with a light cream cheese. Be sure to sift the flour mixture thoroughly to ensure a light texture in the cake. For added flavor, you might incorporate zests like lemon or orange, or even use almond extract instead of vanilla. This cake pairs beautifully with Excellent Cheese Biscuits.
Serving Suggestions
Serve slices of mock pound cake with fresh fruit or a dollop of whipped cream for a delightful dessert. It also pairs well with a cup of tea or coffee, making it perfect for afternoon gatherings. For a festive touch, drizzle with a simple glaze made from powdered sugar and milk. This cake can be a part of your Quick And Easy Dessert repertoire.
Storage & Reheating
Store any leftover mock pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice and warm each piece in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mock Pound Cake contains roughly 323 calories, with 6g protein, 19g carbohydrates, and 18g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1010mg per serving (44% 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-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may be slightly denser. For best results, you can create a cake flour substitute by measuring one cup of all-purpose flour, removing two tablespoons, and adding two tablespoons of cornstarch before sifting.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top will be lightly golden brown.
Can I freeze the mock pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last for up to three months. To thaw, simply place it in the refrigerator overnight or on the counter for a few hours 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).