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.
My cousin, a pound cake obsessor, would love me forever if I made this for her 🙂
Sorry about the wrong cookbook I have been busy baking etc… pls forgive me as I do use your recipes. OMG I goofed have a great 4th
Well I made the pound cakes and they are AWESOME GIRL. I used my kitchen aid mixer from 1950 which works like a charm which I got at an estate sale.
I do have your 200 under 200 recipe book and have used your recipes from it many times. Again tks for this recipe and the tip.
Awesome- glad they worked out for you… I’m making two more this AM! My cookbook is called The Recipe Girl Cookbook- I don’t have a cookbook called 200 under 200.
Im making this tonight for sure but one will be lemon and the other coconut which i (luv luv luv) One ill be making into a torte and the other just gobble it up. TKS for the recipe and how to make CAKE FLOUR.
ONE QUESTION?? CAN YOU MAKE THE CAKE FLOUR AND USE FOR FUTURE USE ALSO FOR MAYBE CUPCAKES ETC.
sure!
I love the sound of the cream cheese in this pound cake, and that crust looks amazing!
Love that you can freeze this cake! Perfect for last minute company!
Hi Lori, thanks for this recipe. Love that it makes 2 cakes but I am going to make 4! WW is my new BF (haha) so I am going to make your recipe for the others at our July 4th bash and a recipe I’m going to try with splenda instead of sugar for mois and others who want to try it sugar “free” with low or no fat cream cheese. I know which one will be tastier but I’m having fun experimenting with ways to cut down the points!
I’ve seen this recipe on Martha Bakes, but some folks have had trouble with the baking temp and have suggested 350F. I really, really want to try this one, for sure. Just don’t know which temperature is best. And, I’m at sea level. Thank you!
Oh now, this is a perfect pound cake for a lazy lady like me! I love quick summer desserts that can be smothered with cream and berries (as evident by my post today, haha). This is lovely, Lori! Have a happy 4th!
Looks delicious! I’m a huge pound cake fan. I’m curious – when your baking recipes call for salt, are you using fine salt (like fine sea salt or table salt) or kosher salt? Thanks!
I use plain old table salt in my recipes unless I specifically call for sea salt or kosher.