Cream Cheese Pound Cake
Indulgent as it is, every cook needs this basic cake recipe in their files. Full of moist, vanilla flavor, it’s a great base for lots of other desserts or you can serve it straight up with some whipped cream and strawberries.
My chickens are laying 10 eggs a day, almost every day without fail. Now I know there are those of you out there with many, many more chickens than that, but 10 eggs a day is like drowning. Like swimming in eggs. It’s way too many even with awesome recipes like bacon and green onion quiche or baked ham and egg cups on hand to use them up. I’ve started peddling them away to friends. Like a crazy lady on a street corner with my plastic grocery sacks stacked with cartons handing them out to anyone who will take them. I even started to give a dozen to the man who came to repair the chip in my car’s windshield last week.
Then I thought that would be weird.
That’s where a good pound cake comes in. I won’t lie–it’s not good for you–but baby it is good. Sometimes I get a little disappointed that pound cakes aren’t any more moist than they are. I wish they were really, really soft. But we can’t have it all I guess. This recipe is classic. Not crumbly and not dry. Just firm. You can add an extra boost of flavor by adding a few slices of strawberries or other fresh fruit–even some thinned, warmed fruit preserves would be really nice.
P.S. If you are counting calories, close your eyes now.
Cream Cheese Pound Cake
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 1 8 ounce package cream cheese softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees.
- Beat butter, cream cheese and shortening with a mixer until well blended.
- Add sugar slowly and beat 4 minutes on high.
- Add eggs one at a time, mixing well after each addition.
- Combine the flour, baking soda and salt in a medium bowl and then add to the cream cheese/sugar mixture and mix well.
- Stir in the vanilla by hand.
- Grease and flour a 10-inch bundt or tube pan.
- Pour the mix evenly into the pan and bake one hour until a toothpick comes out clean.
- Cool 10 minutes on a wire rack before turning out to cool.
This is a great foundational recipe to have on hand.
This is a perfect looking pound cake!! I would love a slice of it, right now :)!
Ha ha! Thanks Oana! I’m a sucker for it myself. I had to freeze this one and then give it away to keep from eating it.
Pound Cake = heaven for me, and adding the tang of cream cheese makes it even more heavenlier (is that a word?). I wish I could take a few of those eggs off your hands…
I totally agree Ann! I hope you are enjoying Arizona!
Lovely picture Rachel! I like the sugar spread everywhere. It looks amazing!
Do you have an estimate of how much money you save by having chickens? Not that I could have one (it’s prohibited where I live) but it most be amazing to have eggs whenever you want 🙂
Hey thanks Mark! For the chickens, unfortunately they follow the general rule of farming: you don’t make a dime. By the time you pay for feed you’re pretty much in the hole. It’s always been that way–most farm animals (if you run a small operation) will end up costing you more in feed and upkeep than you make. In high school I blamed the cost of farming as the reason my parents wouldn’t let me go to Europe with my “town friends”. My dad has always thought that was hilarious and won’t let me forget it. It’s in my blood though and I’m willing to take a loss just to have a life that I enjoy.