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Cream Cheese Vanilla Pound Cake

Ahhh....Cream Cheese Vanilla Pound Cake!

I have always loved the texture of a pound cake.  Dense, moist and a tiny bit heavier than a traditional layer cake.  I love how the crumb sticks together and if a pound cake is really good, there is no need to add icing because it is delicious all by itself!

This pound cake is my favorite vanilla pound cake and it is my go-to recipe.  It always comes out with the perfect texture and rises high like a dream!

There is no shortening in this recipe, so you must use margarine that has at least 80 percent vegetable oil.  If you try to use the cheapest margarine, this cake is likely to turn out dry as a bone because cheap margarines are not high enough in vegetable oil. 


Don't substitute the margarine with butter....this cake really needs the oil that is found inside the margarine.


Make sure you prepare your tube pan well with shortening and flour so the cake comes out easily.


  • 3 cups sugar

  • 8 oz cream cheese

  • 3 sticks margarine, softened to room temperature

  • 6 eggs

  • 3 cups all purpose flour

  • 1/8 tsp salt

  • 2 tsp vanilla extract


  1. Cream together the margarine, cream cheese and sugar using a mixer.

  2. When it has become fluffy, add the eggs one at a time.

  3. Add the vanilla and salt.  Mix well.

  4. Add the flour one cup at a time until mixed well.

  5. Pour into a prepared tube cake pan.

  6. Bake on 325 degrees for slightly over an hour or until a toothpick comes out clean.

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