EDITOR’S NOTE (December 20, 2019): PIN here on Pinterest. Add photo of butter in Recipe Notes. See video tutorial on my Facebook page. The flour in video was sifted/leveled BEFORE being poured into sifter. Sifting twice is optional.
For awhile, I’ve desired a cream cheese pound cake made from scratch. Today, I made one with a few simple ingredients combined in one bowl.
The baked pound cake is dense with a thick crust. Tasty all by itself or served with vanilla ice cream.
I made adjustments to a classic recipe posted online by All Recipes because two thousand people made it. Most of the reviews were positive.
This recipe calls for 1-1/4 cups of unsalted butter. The photo is helpful for beginners.
I decreased the butter and replaced it with buttermilk which is a secret ingredient for moist cakes.
Cake turned out great the first time I made it. Love when that happens.
Keeps well in the freezer. Place slices in a freezer bag before freezing. Warms well in the microwave or in the oven.
I like to keep cake slices in the freezer for when I need quick dessert. Just warm and enjoy homemade from scratch deliciousness.
Glaze if desired. Excellent with fresh fruit.
I prefer plain. Tastes fabulous.
Baked in my lovely cast iron fluted cake pan provided by Lodge Manufacturing.
Be sure to follow manufacturer’s baking instructions before adding cake batter!
You may also enjoy my Cream Cheese Pound Cake made with a yellow cake mix. Perfect for when you need a quick pound cake.
Cream Cheese Pound Cake, made with a cake mix, is good warm. MUCH better after 24 hours in fridge.
I do love homemade from scratch cakes. However, I will whip up a cake mix cake when I need a quick dessert.
Options are good to have. This wisdom applies to life, business and baking. Hmmm… food for thought.
Enjoy the recipe!