Pound Cake

We all need a great pound cake recipe. It’s perfect to serve for dessert, to make before house guests come over and serve with coffee for breakfast. We love to serve with macerated strawberries- maybe some whipped cream. Both of our grandmothers has great recipes and we worked with the recipes to make an incredibly flavorful cake with the perfect pound cake crumb. We can’t wait for you to try!

6 large eggs
1 1/2 cups of unsalted butter (3 sticks), softened to room temperature
1 8oz. Package of cream cheese, softened to room temperature
3 cups sugar
1 Tablespoon vanilla extract
1/2 teaspoon almond extract (you can also use lemon extract or just more vanilla)
3 cups cake flour
2 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350 degrees. Grease and flour a 10-inch/12-cup Bundt pan.

Crack eggs into the bowl of your stand mixer set up with the whisk attachment. Whisk eggs on high for 5 minutes. They will become pale in color and fluffy. Transfer whipped eggs to a different bowl. Wash mixer bowl and set up your stand mixer with the paddle attachment.

Add softened butter and sugar to the bowl of your stand mixer and heat on high for 3 minutes. Add cream cheese and beat an additional 30 seconds. Add vanilla and almond extract and beat until incorporated. Turn mixer to low and slowly add in whipped eggs.

Whisk together the four, baking powder and salt and add it to wet mixture, 1 cup at a time.

Pour cake mixture into Bundt pan and bake for 60-80 minutes. There will be a beautiful golden crust and a knife will come out clean after putting it inside the cake.