Hello! I hope I am finding you doing well today. I am doing well because of this pound cake.
This is my second and most successful attempt at making pound cake. After making it, I thought to myself “Why is it called pound cake?” My first initial thought was because it’s a heavier cake so I thought heavy…pound…get it? After googling, I found out from good ol’ trusty Wikipedia that it received its name because it was traditionally made with one pound each of butter, sugar, eggs, and flour – I was on the right track! Now, this recipe does not contain a pound of each ingredient, but it seems pretty darn close. Pound cake just wouldn’t be pound cake without the heavy load of ingredients right? I love this recipe because the lemon zest (I only used two for only a hint of lemon flavor) brought a freshness to the cake, the cream cheese made it moist, and then the strawberry topping (my favorite part!) brought the perfect amount of sweetness to the cake. Enjoy!
- 1 (8 ounce) package cream cheese, softened
- 1½ cups butter, softened
- zest of 2 lemons
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
- 1 pint strawberries, washed and stemmed
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter and cream cheese until smooth.
- In a medium bowl, combine the sugar and lemon zest and mix together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla and mix thoroughly.
- Pour into prepared pan. Bake at 325 degrees F for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
- *Serve with whipped cream and strawberries or strawberry topping
- Cut about ⅓ of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about ⅓ of sauce, then mix back into remainder. Store in refrigerator.
Recipe adapted from mybakingaddiction.com