Sunday, April 19, 2020

Southern Pound Cake

I finally decided to give a try at a homemade pound cake and it did not disappoint! I read a ton of recipes and then decided to take a chance and mix and match some ingredients and see what happened! Thankfully, all went as planned and while I'm certainly no baker, I love how this one turned out. 

I sat the cream cheese, butter and eggs out for about 20 minutes to allow them to get to room-temperature before mixing. This allowed them to whip really nicely! I also decided to add just a touch of lemon abstract. I know lemon pound cake is certainly a thing, but I wanted the cake to have just a hint without being overwhelmingly lemon-based. The lemon and vanilla ratio ended up being a nice combination!

  • 3 cups of fine sugar
  • 5 large eggs
  • 3 cups of all-purpose flour
  • 1/4 cup buttermilk
  • 8 oz. cream cheese
  • 2 sticks of unsalted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon of salt
  1. Preheat oven to 300 degrees and spray a tube pan with baking spray. I used this one!
  2. Beat the sugar, butter and cream cheese at medium speed with an electric stand mixer (we have this one) until fluffy - around 7 minutes. 
  3. Beat in eggs one at a time.
  4. Add in vanilla, lemon, and buttermilk.
  5. In another bowl, whisk together flour and salt. Slowly mix into the batter. After all flour is in, scrape down sides and beat for another 2 - 3 minutes until smooth.
  6. Pour batter into pan. Bake for 1 hour and 20 minutes to an hour and a half. I used a toothpick to test the middle until it came back clean (1 hour and 20 minutes ended up being perfect for our oven). 
  7. Let cool for 15 minutes and remove from pan to cool.
  8. Serve on its own or with strawberries and whipped cream for a strawberry shortcake! Enjoy!
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