Pound cake is a British creation dating back to the early 1700s. The name is based on the fact that traditional recipes for this yummy dessert call for one pound each of sugar, flour, butter and eggs. In the days when many people couldn’t read, this simple formula made it easy to remember the recipe. However, using a pound of each of those ingredients would yield a very large cake, thus the proportions were since scaled down to make smaller cakes.
There are many flavors and variations of pound cake to enjoy. It is especially good with slices of fresh fruit and whipped cream and with summer right around the corner, hit your local fruit stand or go Berry picking at Underwood Farms and enjoy your pickings on top of one of these delicious pound cakes.
Traditional Pound Cake Recipe
- 1 pound flour
- 1 pound butter
- 1 pound eggs (8 eggs)
- 1 pound sugar
- Cream the butter and sugar together until fluffy.
- Beat in the eggs, one at a time.
- Gradually sift in the flour.
- Transfer to a greased and floured baking pan, typically a Bundt pan.
- Bake at 350° F until a toothpick inserted into the thickest part comes out dry.
Enjoy!
Kathy’s Cream Cheese Pound Cake
- 8 oz cream cheese
- 3 sticks of butter
- 3 cups of sugar
- 6 eggs
- 1 tsp vanilla
- 3 cups cake flour
- Cream the butter, cream cheese and sugar together.
- Add eggs one at a time.
- Add vanilla.
- Gradually add cake flour.
- Grease and flour a Bundt pan.
- Pour batter into the pan and bake at 325° F for 90 minutes.
- Let cool in the pan for 10 minutes before removing to cool completely.
