Creamiest Pound Cake
My family has always had a knack for baking. From Mama Jessie’s peach cobbler, to Granny Mary’s unique ice cream sandwiches, sweet treats have always been a source of comfort and delight in our family. I remember growing up spending time with my mother on Saturday prepping for Sunday’s meal. Of the various options, everyone’s favorite was Mom’s Cream Cheese Pound Cake.
The ingredients for this Southern classic are basic but they come together to form the most glorious, buttery confection. Butter, cream cheese, sugar, and vanilla…just try not eating that batter! While my mother is the master when it comes to desserts, this recipe has a special, legacy-leaving story. I hope to continue its tradition.
The Recipe – Southern Cream Cheese Pound Cake 🥮
- 1 pound unsalted butter, softened
- 3 cups of granulated sugar
- 8 ounce package of cream cheese, softened
- 6 large eggs
- 1 teaspoon good quality vanilla
- 3 cups of sifted cake flour
Step 1
Preheat oven to 250F. Generously coat a tube pan, such as an Angel Food Cake pan, with cake release made with equal parts all-purpose flour, vegetable oil, and shortening.
Cream together the butter, sugar and cream cheese. Gradually add eggs; beat until just blended. Add vanilla. Fold in cake flour; beat until smooth, about 30 seconds.
Step 2
Pour batter into prepared tube pan. Bake in preheated oven for 2 hours at 250 degrees.
Remove pan from the oven. Allow the cake to cool in the pan for about 20 minutes. Invert the pan onto a wire rack. Continue to cool.
The Glaze
- ¼ stick unsalted butter, softened
- 1 cup of sifted confectioners sugar
- Juice of half a lemon
- One tablespoon of milk
Whisk, or mix with a hand mixer, confectioners sugar and butter until well combined. Add lemon juice or milk as needed to reach desired consistency. Spoon or pour glaze over the cake. Enjoy!!!
