Another good Pound Cake recipe..

[norgeway]

Cream Cheese Pound cake.
3 sticks margarine
1 8 oz pkg cream cheese
3 cups sugar
6 eggs
1 tsp vanilla
1 tsp lemon
dash salt
3 cups all purpose flour, unsifted
Cream well Room temperature margarine and cream cheese, add sugar, cream well, add eggs 1 at a time beating well between each addition, add salt, flavorings, blend in flour, mix well on medium speed, pour into well greases pan, set in cold oven, turn to 300 for 2 hours...this is easy and makes a beautiful cake, if you cant get 80% oil margarine, use butter.

 

[magic_clean]

This is

an excellent recipe. Hans is right, make sure you use the good high fat percentage margarine or just use butter.

L.P.

 

[norgeway]

Finished Product!

A model 12 Sunbeam and a Norge oven = great results!!!

 

[norgeway]

All turned out!

This recipe is a winner!!!

 

[joelippard]

Man that looks good!  Been a long time since I had a good pound cake.  Anyway you could turn this recipe into a lemon pound cake Hans?

 

[norgeway]

Yes!

Actually, I did, for this one I increased the flavoring to 1 TBSP lemon flavoring,1 tsp vanilla, Sometimes I use Butter nut flavoring.

 

[joelippard]

Thanks Man!  Maybe I'll get around to fixing one this weekend.  I've never made one before but I've got Grandma's old pound cake pan.

 

[maytagbear]

Another approach for Lemon Poundcake goes this way:

This is a GOOD recipe. I have made it several times, but only with butter, for I deeply dislike imitation.

Wash a whole, heavy for its size lemon, in warm water while scrubbing lightly yet thoroughly with baking soda. Rinse well, dry.

With a Microplane zester/shredder, remove the zest (colored part of the peel ONLY), and cream the zest with the butter and sugar. If you don't have a Microplane (I use mine a lot!), take a sharp vegetable peeler, and remove strips of zest, chopping it finely. If you have a processor, combine the strips of zest with one cup of the sugar, and run it with the Steel Knife ("S" blade.), until the zest disappears, and sugar seems moist and delightfully fragrant. Mix as usual.

SAVE the lemon. Combine the juice of the lemon with three tablespoons sugar, stirring until a syrup forms. While cake is cooling (about 10 minutes out of the oven,) poke cake with a skewer fairly deeply, all over. Evenly pour on the lemon syrup. Remove from pan when fully cooled to room temperature.

Keeps well, covered, until eaten.

Lawrence/Maytagbear

 

[oldskool]

Oh Yes!

Hans -

 

That has been my "go to" pound cake recipe for years.  Everyone who has tasted it, always asks for more.  An excellent, dense, very moist, almost velvet like texture.  The cream cheese makes it very rich. I prefer butter versus margarine - but both do well. Have done variations of it with Lemon, Coconut, Pineapple or Almond/Vanilla - and even did the Watkins 5 flavor variety - each of them equally excellent.  Also used 2oz of Red Food Coloring for a Red Velvet Pound Cake, then put a Cream Cheese Frosting on it.  No wonder I have horrible results losing weight.

 

When mixing this cake, seems to me it does better with the MixMaster than the Kitchenaid.  What's your preferred mixer for this recipe?

 

For those who are truly daring - I've increased the eggs to 9 resulting in a greater cake volume - but must be baked in the larger Angel Food Cake pan or you'll be running the SC feature on the oven. 

 

Thanks for sharing and reminding!

 

John