For my neighborhood BBQ last weekend, I wanted to serve up some fresh strawberries with whipped cream and pound cake (a strawberry shortcake kind of dessert). Since I’ve never, ever, EVER been a fan of the ridiculous, bland-tasting, icky cake they sell in grocery store bakeries, I was bound and determined to make my pound cake homemade. It was the night before my BBQ, and I was in need of a cake that was actually going to turn out okay… one that wouldn’t sink or overflow its pan or be dry and inedible. I was really happy to come up with this version, which I’ve properly dubbed as The Easiest Pound Cake Recipe Ever.
It’s easy because it’s a mix-and-bake kind of recipe, you don’t have to pound the pan on the counter to release air bubbles, and you don’t need any special kind of pan either. In this recipe, the cakes are made in two 5×8-inch loaf pans.
And it’s perfectly delicious because there is CREAM CHEESE in the recipe. The cakey part is rich and delicious, and the top of the cake has a crust that you want to peel off and devour.
This recipe conveniently makes two cakes. Eat one now and freeze one for later (or eat both now!) It’s nice to have one in the freezer as an “emergency dessert”… when people are stopping by at the last minute and you don’t have anything to offer them! Pull this out of the freezer and serve it with fresh fruit and freshly whipped cream. I always keep heavy cream for whipping in my refrigerator in the summer (it has a pretty long shelf life). And fruit is abundant in my house all year long, but especially in the summer. It’s an easy dessert to pull-off, even if you aren’t a baker or if you aren’t too terribly skilled in the kitchen. I’m tellin’ ya… it’s the Easiest Pound Cake Recipe Ever!
Easiest Pound Cake Ever
Ingredients
- 1½ cups (3 sticks) unsalted butter, softened
- One 8 ounce package cream cheese, softened
- 3 cups granulated white sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 6 large eggs (see Tips)
- 3 cups sifted cake flour (sift, then measure)- see TIPS below if you don't have cake flour on hand
Instructions
- Preheat the oven to 325 degrees F. Spray two 8x5 inch loaf pans with nonstick spray (best to use "baking spray," if you have it).
- In a large bowl, use an electric mixer to cream the butter, cream cheese and sugar until light and fluffy. Add the vanilla and salt. Add the eggs, one at a time, and beat after each addition. Gradually add the flour, 1 cup at a time.
- Divide the batter between the prepared pans. Bake 60 to 75 minutes or until it tests done. Toothpick inserted in the middle should come out clean. Let the cakes cool completely before slicing. If you'd like to freeze the cake, wrap in plastic wrap, then wrap in foil and freeze until ready for use (up to 2 months).
Notes
- Here's a LINK to show you HOW TO MAKE CAKE FLOUR, in case you don't want to buy it or you don't like to have it on hand. It's super easy to make at home- using just flour and cornstarch.
- I live at 6,000 feet. The only modification I make to this recipe at this elevation is to use extra large eggs. If you live below that, you can follow the recipe as written. If you live above that elevation, HERE'S A WEBSITE that has some tips for cooking at higher elevations.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing, love the addition of cream cheese! And the ingredient list is not daunting. Think I could have this for breakfast ; )?
A love a good plain & simple pound cake – very difficult to beat!
Haha, I love the idea of having an emergency cake stash. Brilliant! I adore the rich simplicity of pound cake, but I don’t think I’ve ever tried one made with cream cheese. I’m excited to test this one out.
Truly looks amazing, Lori! Happy 4th!
Converted the ingredients to metric for my own use, as US measurements aren’t the same as Australia’s, then thought I may as well post them as a comment for the rest of the world:
340g Butter
227g Cream Cheese
675g Sugar
7.4ml Vanilla Extract
5.7g Salt
6 Large Eggs (63-73g each)
300g Cake Flour (255g all-purpose/plain flour + 45g cornstarch/cornflour)
Temperatures: 325F, 160C (140C fan-forced), Gas Mark 3
This was a Google job (i.e. “3 sticks of butter in grams” and clicking the first result), but it should be pretty close to accurate; guess I’ll see.
Thanks for the recipe 🙂
Thanks for sharing this!
Pound cake is definitely one of those simple pleasures of life. Love that you paired it with fruit!
This looks great! Happy 4th, Lori!
And this:” It’s nice to have one in the freezer as an “emergency dessert”” <– come raid mine. After two cookbooks, I swear, I have way too much sugar on ice. lol
Great recipe, Lori! I’m a huge fan of cream cheese pound cake. Have been working on a cake flour replacement for gluten-free. The rice flours do not perform well in these lighter cakes calling for cake flour. The rice flour is way too heavy, sinks and creates a grainy crust. The cakes fall when removed from the oven, too, and they taste chalky. Thanks for sharing…with great tips for high altitude baking and Joy’s link for making cake flour. It is one method I tried with gluten-free flour blends (subtracting 2T. flour and adding same amount of cornstarch) and the test failed. So, save yourself from that test for Mom! xo
3 cups of sugar and sticks of butter? Plus cream cheese?! Want. Need. Sounds amazing Lori- can’t wait to whip this up!
I love a good pound cake! This truly looks lovely Lori!