Cream Cheese Pound Cake

One of my favorite desserts is pound cake. The recipe below is my aunt’s Cream Cheese Pound Cake. This cake is always very consistent and moist each and every time I make it.


Cream Cheese Pound Cake

1 cup margarine, softened
½ cup butter, softened (do not substitute)
1 8-ounce package cream cheese, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
2 teaspoons vanilla extract

Combine first three ingredients; beat well with a heavy-duty mixer. Gradually add sugar; beat until light and fluffy (about 5 minutes). Add eggs, one at a time. Beat well after each addition. Add flour to creamed mixture; beat well. Stir in vanilla. Pour batter into a well-greased 10-inch tube pan. Bake at 325°F for 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes; remove from pan and cool completely. Yield one 10-inch cake.


I like to serve this cake with glazed strawberries and Cool Whip as a strawberry shortcake. It also pairs well with ice cream. Get creative…there are lots of ways to dress this dessert up!


**Weekly Tip: It’s often difficult to have dinner ready most evenings of the week in a timely manner because of the busy lives we all lead in this day and time. Don’t be scared to use your crock pot. In fact, there are websites and entire cookbooks dedicated to recipes that are prepared in a crock pot. Put a stew, soup, or other dish on low in the morning before you leave for work. And voila! Dinner is ready when you get home that evening. Open a bag of salad and heat some dinner rolls and you’re set!