3 Sticks Imperial Margarine, Room Temperature
1 8 oz. Package Philadelphia Brand Cream Cheese, Room Temperature
3 Cups Granulated Sugar
6 Large Eggs, Room Temperature
3 Cups Sifted Cake Flour (NOT Self-Rising)
1 Teaspoon Vanilla
Preheat oven to 325º
Position the oven rack to lowest third of the oven. Spray a standard tube pan (an Angel Food Cake Pan with removable bottom) with Pam Spray for Baking.
In the bowl of an electric mixer fitted with the paddle attachment, cream the margarine, cream cheese and sugar on high until light and fluffy. Turn the speed of the mixer down to medium and add the eggs into the fluffy mixture one at a time being sure each egg is fully incorporated before adding the next.
With the speed on low, slowly add the flour and beat until the flour is fully blended into the fluffy mixture. Add the vanilla and beat on low until incorporated. Spoon the batter into the prepared tube pan and smooth the top with an offset spatula.
Bake 1 hour 45 minutes. The pound cake is done when a cake tester (a long wooden skewer is best for this step) inserted into the middle of the cake comes out clean.
The best way to cool the cake is to perch it on the neck of a bottle. As the cake cools the side of the pan will slip down. (I am sure many of you remember your mother or grandmother using this method to cool an Angel Food Cake.) Once completely cool, gently remove the rest of the tube pan. Sprinkle with powdered sugar or glaze with a powdered sugar glaze (recipe below).
Powdered Sugar Glaze
1 Box (1 Pound) 10X Powdered Sugar
4 Tablespoons Freshly Squeezed Orange Juice or Lemon Juice
2 Tablespoon Freshly Grated Orange or Lemon Zest
Gradually mix the juice into the sugar until a soft, smooth, runny glaze is achieved. Add half of the zest. Carefully pour the glaze in a steady stream over cake moving around the top. The glaze will flow down the sides and the center. Sprinkle with the rest of the zest.