Pound Cake

The last time I had a pound cake was earlier this year at a birthday party, and someone else had made it.  It’d been so long since I had one, and since it was covered in icing and decorations, the flavor threw me off since I wasn’t expecting it…and it was delicious.  When my husband and I were talking about pound cake, he talked about how much he liked it, so when Easter came around, I gave it a shot.  The recipe I put together was delicious, but silly me wasn’t thinking when I baked and cooled it…because the center was NOT done.  So, the outside scraps were cut off and stuck into a container as a snack.  As the days went on, my husband and his brother (who was visiting at the time), kept going back to that container and sneaking more cake, even though I already made some peanut butter ritz cookies.

pound cake

The next day after we got home from a big family gathering where we stuffed ourselves silly, there was my husband…going for that container with the pound cake again.  As he stuffed more cake in his mouth, he mumbled to me, “This pound cake is awesome.”  And since this statement is coming from a guy who literally sees eating as a chore, it was a massive compliment.  When I was researching recipes, I compared three different ones that had one thing I liked, another thing I didn’t like…so I meshed them together and came up with this recipe…and it was a raging success.  When I covered this slice with chocolate syrup and whipped topping, there were some inappropriate noises I was making while eating it…which then turned into cursing at myself for eating too much of it.  It’s a viscious cycle, but sooo worth it.  I’m just hoping none of my neighbors heard me.

Pound Cake Recipe:

2 sticks butter, softened

4 oz. cream cheese, softened

3 cups sugar

5 eggs

3 cups all-purpose flour, sifted

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.  With an electric mixer, cream butter and cream cheese together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.


View all posts by

Leave a Reply

Your email address will not be published. Required fields are marked *