Cream Cheese Pound Cake

25 Apr

I’m not one of those tidy, clean-up-as-you-go bakers. I’d rather whip up a treat in a frenzy and deal with the consequences later. I pride myself on being a fast baker. I can whip up a batch of cookies in 15 minutes flat. Cleaning up, on the other hand, not so fast.¬†

When I tell my mom what I’m baking each day, she always says, “Your house must smell so good!” Sometimes I go along with her and admit that it smells delicious. Other days I just sigh because all I can smell are dirty dishes.

I don’t mind ignoring the dirty dishes while I’m enjoying my baked goods, however.

Here’s a recipe for a basic pound cake. It’s dense and light at the same time. It’s half the size of regular pound cakes, so don’t freak out when it looks smaller. It looks smaller because it is smaller. It calls for half the ingredients of a typical pound cake, so I feel justified in making it more often and eating bigger slices.

Serves 8-10


1 1/2 sticks butter, room temperature
1 1/2 c. sugar
4 oz. cream cheese, room temperature
3 eggs, room temperature
1/2 t. vanilla
2 T. lemon extract
1 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
dash salt

whipped cream
fresh blackberries


Preheat oven to 350 degrees F. Generously butter and flour a Bundt pan. In the bowl of a stand mixer, beat butter, sugar, and cream cheese until smooth, about 5 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon extract. Gently mix in flour, salt, baking powder, and baking soda until combined. Beat on medium speed for about 30 seconds until smooth.  Spread evenly in Bundt pan, and bake for 40 to 45 minutes. Let rest in pan for 20 minutes before removing to a wire rack to cool completely.

Top individual slices with whipped cream and fresh blackberries.

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