Classic Pound Cake

Classic Pound Cake


Pound cakes are so deliciously classic. A simple, no frills batter that can be the side kick to any extravagant dessert, or be a star all on its own.

Pound cake always make me think of strawberry shortcakes! Dense cake, ripe strawberries, and fluffy whipped cream. Are you drooling yet? Since strawberries are currently not in season, I made this cake sans them, and it stood up all by itself! You can of course use whatever fruit is in season if you want, but why tamper with perfection…

Pound cakes are super dense and as such, require a long baking time. This recipe requires 80-90 minutes, and you have to let it bake that whole time. It’s worth it.

YIELD: 1 Bundt pan

PREP TIME: 15-20 minutes

COOK TIME: 80-90 minutes

TOTAL TIME: 110 minutes (1 hour & 50 minutes)



Pound Cake
6 eggs
1/2 tsp baking powder
3 cups sifted flour
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp almond extract
2 tbsp vanilla extract
1 1/2 c sweet cream butter
3 cups sugar
1 8oz. Pack of cream cheese

Whipped cream
16 oz heavy whipping cream
1 1/2 tbsp powdered sugar
1 tsp vanilla extract

Directions-Pound Cake

  1. Cream butter and sugar together until light and fluffy
  2. Add in the cream cheese
  3. Sift the baking powder, flour, salt, and nutmeg together
  4. Add to the sugar cream cheese mixture alternating with eggs, beating in one at a time
  5. Gently stir in the vanilla
  6. Pour the mixture into a heavily greased round bundt pan
  7. Bake until toothpick inserted in center comes out clean
Directions-Whipped Cream
  1. In a clean bowl, pour the heavy whipping cream and powdered sugar together
  2. Use the whisk attachment of a stand or hand mixer
  3. Mix on medium speed for 5-7 minutes until soft peaks form
  4. Gently fold in the vanilla extract
  5. Cover and chill in the fridge until ready to use

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