Pound Cake Supreme
A rich and moist pound cake with a creamy texture and classic vanilla flavor, perfect for special occasions or everyday indulgence for those who love buttery desserts.
Ingredients
Instructions
- Cream the cream cheese, butter, and margarine together until smooth and well blended.
- Add sugar, vanilla, and eggs one at a time, beating well after each addition.
- Stir in the all-purpose flour and beat until the mixture is well combined.
- Pour the batter into a greased and floured tube pan lined at the bottom with waxed paper.
- Bake in a 325°F oven for 1 hour and 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter and cream cheese are at room temperature before creaming. If you don't have margarine, you can substitute with an equal amount of more butter. Consider adding a touch of lemon zest for a fresh flavor twist. This cake can be easily adapted by mixing in some chocolate chips or nuts for added texture, similar to the concept in American recipes.
Serving Suggestions
Pound Cake Supreme is delicious on its own, but you can elevate it by serving it with a scoop of Nancy Mccorkle'S Caramel Ice Cream or a drizzle of fresh fruit sauce. Pair it with a cup of tea or coffee for a delightful afternoon treat. It also makes a wonderful base for a berry shortcake dessert.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 2 months. When ready to enjoy, thaw at room temperature or warm it gently in the oven to revive its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake Supreme contains roughly 1063 calories, with 8g protein, 67g carbohydrates, and 82g fat. It is a good source of iron (18% of the Daily Value) and protein (16% 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 a different type of flour?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter cake. Just be aware that it may change the density slightly. If you're gluten-sensitive, consider using a gluten-free all-purpose flour blend, adjusting for moisture as needed.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or too much moisture in the batter. Make sure to bake it long enough and test doneness with a toothpick. If it sinks frequently, check your oven temperature with an oven thermometer to ensure it’s accurate, as oven variations can affect baking times.
How can I add flavor variations to this pound cake?
You can add various flavorings to customize your pound cake. Options include almond extract instead of vanilla, or incorporating spices like cinnamon or nutmeg. For a fruity twist, mix in some lemon or orange zest. These variations can add a whole new dimension to your cake while keeping its classic essence.
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).