Pound Cake with a Cream Cheese Frosting is a simple recipe to make from scratch. The moist pound cake recipe is buttery, creamy, and perfectly delicious.
The great thing about pound cake is that you can add flavors and create something completely different each time. Lemon, orange, cream cheese, or any kind of flavor can be added, and wa-lah, you have something unique.
I’m handing over the recipe to a basic pound cake that is moist, flavorful, and just perfect all on it’s own. However, you can add something to the mix if you need to.
I am a big cream cheese fan, so adding a cream cheese frosting is a great way to top it off and give it a little bit more flavor and sweetness.
You can add cream cheese to anything and to me, it will always make it better. Cream cheese is so versatile, and that’s what I love about it. The cream cheese recipe can be used on many different cakes, as well.
This is a pretty easy pound cake to make, it just takes a few extra minutes.
Step 1: Sift the flour and set it aside. Flour is always so pretty when it’s sifted. It’s like a lovely bowl of snow.
Step 2: Cream the butter with the sugar.
Step 3: Alternate adding and mixing the eggs and the flour. Finally, add the vanilla and mix it into the batter. I mixed it together for a couple of minutes to make sure it was fluffy before putting it into the pan.
Step 4: Bake at 325-degrees for approximately 55 minutes. I ended up cooking mine for about 60 minutes. Grab your cake tester, or a knife and test the pound cake. If it comes out clean, you’re done.
I will be the first to say that I am cheap. I don’t like to spend tons of money on things. So, I went right down to the thrift store and bought the tube pan for less than a dollar. It’s ugly, has quite a few dents, and has definitely seen it’s day (that’s a good thing in a kitchen, right?) but it does the trick.
The pound cake came out quite delicious, and no one will ever know that it was cooked in such an ugly pan. Shhh…don’t tell.
When the pound cake finishes baking, it has a chewy top. It’s a little crusty, but a little chewy and it tastes so yummy. That is my favorite part of the pound cake. Mmm…
Next, while the cake cools, you can work on the icing. It’s easy peasy.
Step 1: Mix the butter and cream cheese.
Step 2: Add the powdered sugar, milk, and vanilla. Mix together until fluffy and ready to spread.
This recipe makes plenty of frosting, so if you have little people standing there looking at you and wanting to lick the spatula, you’ll have enough to satisfy their request. And, you know they will.
It almost looks like marshmallow. It’s so creamy, and easy to spread. Ain’t it perty?
Step 3: Spread it on the cake. And of course, eat!
- 2 cups flour (sifted)
- 2 sticks butter (softened)
- 1 tsp. vanilla
- 2 cups sugar
- 5 eggs
- 2-1/2 cups powdered sugar
- 2 tsp. milk (more if needed)
- 1 stick butter (softened)
- 8 oz. cream cheese (softened)
Preheat oven to 325-degrees.
Grease a tube pan.
- In a small bowl sift flour and set aside.
- In a large bowl, mix the butter and sugar until creamy.
- Alternately, add the eggs and the flour and mix after each one is added.
- Add the vanilla and mix.
- Pour into a greased tube pan.
- Cook for approx. 55 minutes, or until a knife comes out clean.
Cream Cheese Frosting
- Add the butter and cream cheese and mix until creamy.
- Add the powdered sugar, milk, and vanilla and mix until creamy.
- Spread on the cooled pound cake.
If you use a bundt pan, grease and flour the pan so the cake will release.
Serving Size:1 piece
Amount Per Serving: Calories: 383 Total Fat: 21g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 100mg Sodium: 164mg Carbohydrates: 46g Fiber: 0g Sugar: 35g Protein: 4g