homemade pound cake recipe
Definitely cheaper than store bought and so much better. Your guest will love this fresh and delightful homemade pound cake recipe.
This can be make up and frozen until you are ready to use it. Or if you made to much (like me), you freeze half of the cubes and eat half now….pulling out what pound cake you need for strawberry shortcake whenever you want!
You can any berries over this you like, whatever berries are in season.
1 – eight ounce package cream cheese, softened
1 1/2 cups softened butter
2 1/2 cups white sugar
3 cups flour
2 teaspoons vanilla extract
red white & blueberry trifle
Preheat your oven to 325 degrees F.
Grease/spray your bundt cake pan (you can put flour on it as well if you want to help prevent sticking.)
In a large 12 cup bowl, mix the butter and cream cheese until smooth.
Add the sugar and mix until it is nice and fluffy.
In a separate bowl mix the eggs. Then slowly add them in.
Add the vanilla in and mix. Then add the flour in a little at a time.
Take a spatula around the bowl to ensure everything got mixed in nicely.
Pour into your bundt cake pan and bake for about 1 hour 20 minutes.
When it starts to smell yummy, check your cake with a toothpick.If it comes out clean, then it is done. If it doesn’t, check every 5 minutes until done.
Remove and allow to cool slightly before trying to turn over the pan and get the cake out.
You may need to take a knife gently to the side if it gets stuck.
Serve in slices or cut into cubes for Strawberry Shortcake!
Uplifting Families says
Yummy, I love pound cake.
Me too. Nom Nom good!
There are very few things in life better than pound cake.
This looks simply amazing.
It’s yummy Carrie. It’s a nice dense cake. Eatting it with just whipped cream is yummy too. I put 1/2 in the freezer so I would not eat it for breakfast, lunch and dinner. 🙂