Real Butter and Cream Cheese Are The Stars of This Sassy Southern Confection
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You May Pound The Table With Your Fist This Is So Good! Maybe That’s How It Got Its Name – Either Way It’s Amazing, Moist And Addictive!
Well, have I got a treat for you and yours! This pound cake is phenomenal! It may look plain, but just dig in and see what I am talking about. When you combine real butter and cream cheese you get the most moist, delicious pound cake – EVER!
It stands alone in that you can eat it with nothing else. No whipped topping, no icing, nada! This gorgeous cake doesn’t need any of those. However, I will say that it’d be amazing with anything you can imagine. Since the flavor is neutral you could add whatever your little heart desires and make it to satisfy your personal cravings. I was in the mood for raspberries and hallelujah, it was so delicious. I didn’t even do anything to them I just sliced the pound cake and put fresh berries on top.
I can imagine almost any fruit would be spectacular, or maybe a scoop of your favorite ice cream, or even chocolate drizzle! Whatever it is you decide to serve with this fabulous cake, don’t forget to share it with us! I’m sure all of our readers would love to hear about it.
Recipe and photo courtesy of Food.com.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Your cake is done when a toothpick inserted in the middle comes out clean. If it looks as though it’s browning too much, cover it with foil.
55 Comments
How is the cake going to rise without baking powder?
The eggs.
When you beat the sugar and butter for 5 minutes a lot of air is incorporated. It’s the old fashioned way of making a pound cake and it really works. Makes a very nice texture.
6 eggs
Would be nice to be able to pin this recipe.
Can’t wait to try this.
Made this cake yesterday for my husband’s birthday. Came out wonderful and very moist and flavorful. Added Sprite for citrus flavor. Will use this recipe again. Thanks for sharing.
how much soda did u add
No baking powder?
I made and cook the cake per directions, BUT after 1hr & 45 min cake was raw. I use a bunds pan. I put it back in the oven for another 30 mins, still not done. After a second additional 30 barely done. I cooked this cake a total 2 hrs and 45 mins !
Help, I really want to make this cake.
I make this cake all the time. It’s my favorite pound cake. The oven temperature should be 350 degrees. You do not need to add baking powder.
Have you checked how accurate you oven thermometer is? That could be the problem. I learned long ago check that every so often.
Some oven is different, this happened to me too,the next I did bump up the temperature and just cover the top with Aluminum foil while baking.
Doesn’t need it with 6 eggs.
Buy an oven thermometer. Sounds like the oven thermostat is not working correctly.
Check your oven. You might want to buy an oven thermometer just to double check.
Checktemp oven
my oven says it is done with preheat. I finally got my moms oven thermometer and when the preheat for 350 degrees went off, the actual temp was barely 225 degrees. I went to the store and bought my own thermometer.
Lower temp. About 325 degrees Cook for at least 3 hours. I did not throw cake away. I slice it real thin and put it in toaster. Do believe me it will get done. You can use fruit or frostings. My family love it. I could not throw it in the trash. Enjoy.
They left out the baking powder. Should be I tsp per each cup of flower!
Isn’t that too much baking powder for a pound cake? From my experience (I’ve made and sold hundreds), very little is required for this type of cake. If any, 1 tsp at the most.
No! They did not leave out baking powder! Pound cakes don’t usually call for baking powder. Don’t exactly know the science involved, but I’ve made pound cakes for the past 30 years. Never have used baking powder!!
Exactly. Don’t need it with the all purpose flour.
It’s the 6 eggs that produce the necessary rise.
If they left out a key ingredient,I would not trust any of their recipes.A famous female chef/ baker leaves things out of her recipes and I never even look at her programs or recipes any more! Baking is very expensive and does not need to be wasted by a slight error of an incomplete list of ingredients and instructions by so called professional bakers….someone should check for errors.Also ,the temperature for baking this pound cake is ridiculous…I looked up 23 recipes for pound cake and almost all were baked at 350 degrees and only two were baked at 325 degrees.
I have made this same pound cake for 40 something years. You do not need baking powder and the temp is right. In fact when baked in a bundt pan, my cakes rise about 1 1/2 ” above the top of the pan. It’s a very heavy cake too.
People who say ‘flower” shouldn’t be allowed an opinion.
Bwahahahahahahaha………!
True! Flowers would ruin this recipe 🙂
NO Baking powder! The 5 minutes of beating does the trick.
Not sure why but, the batter overflowed the bundt pan, I’m glad I had a baking sheet underneath it. Also, it took longer to bake than recipe calls for.
Am trying to bake it at 300 degrees. Taking a long time. Maybe should up temp. Any suggestions
I’ve always baked mine at 350°. It takes too long, and leaves it undercooked at 300 °
I would like recipes sent to me Thank You Barbara Wear
I have been making this cake for years. I use 3 cups of sifted cake flour, a dash of salt and 1 1/2 teaspoon of vanilla. No baking powder. I put in 10 inch tube pan.
Bake st 325 for about 1 1/2 to 2 hours.
Awesome!! Everyone’s favorite.
Wonder how this would do with gluten free flour. Anyone tried?
My sister uses the gluten free in angel food cakes, and this is similar, I would give it a try.
No baking powder is needed because you at beating air into the batter. This is what causes the cake to rise.
*are*
The 6 eggs are the rising element.
This cake has 6’eggs. They provide the rise in most pound cakes. Also most of my pound cake recipes bake,at, 300 degrees for more than 2 hours. This is a very dense batter, especially with the cream cheese. Be patient with it, you’ll be glad you did.
They said over and over NO BAKING POWDER because of the type cake it is. Also each oven is a little different, some are hotter than others depending on the size so some will be ok at 300 and others will need to be 350.
I wanna make that cake for husband real butter and cream cheese cake
Any suggestions for maybe leaving the flour out and substituting stevia for the sugar? My husband is diabetic…
You can not omit the flour in a cake! I don’t know about stevia, but I used Splenda and it came out perfect.
I have been making this cake for years mostly for Thanksgiving and Christmas. I use sour cream instead instead of cream cheese.
I make this cake. I use the whole pound of butter.I also use cake flour. Been in our family for many years. Eggs, butter and cream cheese need to be at room temp. When you make it..
Eggs, butter and cream cheese must be room temperature. I have used a recipe just like this but it calls for Swans Down Cake flour. Don’t know if it has baking soda but it works. Delicious!! Must use Land’O Lakes salted butter.
Recipe says put a pan with water in the oven along with the cake. This is unclear. Is the cake put into a water bath or is the cake put along side the pan of water? Whenever I’ve baked pound cake I’ve not used water.
I can tell most of you ladies asking about baking powder, and the 6 eggs have never made a cake from scratch. This is how are grandmothers bakef. That means most of you are in your 20s or 30 and never made a cake from scratch all you know is box mix. This cake is listed on Paula Deen’s website and it’s a great cake.
Amen! Shout out to the ” old school” bakers from scratch!
Does the cake pan go in the water pan or beside it??
Beside it, NOT in it.
This is my go to cake -in fact my niece is coming into town this evening and I am making it for her today. I have made it very often over the years. I usually make it as a “Lemon Cream Cheese Pound Cake,” and use 2 teaspoons of Lemon Extract (Don’t use flavorings, but always extracts). Many times I put a lemon Confectioners’ glaze over the top. Also, if I have it I use cake flour -but not necessary. Don’t be concerned that you don’t use baking powder. This is a dense cake and rises well. The six eggs and beating the eggs and mixture makes it rise.
300 degrees is too low of an oven temperature, unless you want to cook it forever. I preheat the oven to 325 degrees (and let it heat while preparing the cake batter) and cook it for 1 hour and 30 minutes. If your oven didn’t reach 325 degrees before you placed it in the oven, you may need to bake it a little longer -just use the toothpick method for testing for doneness. You do want a few crumbs on the toothpick, as it continues cooking a little longer as you have it cooling in the pan (for 15 minutes).
This cake is fabulous alone; with a glaze, frosting and also is heavenly to slice a piece of left-over cake the next morning; put a little butter on it and toast it in a toaster oven or regular oven. Yum! Yum!!! Can you tell I really like it. My niece is going to be so happy tonight. I think since she is almost obsessed with pumpkin anything, I may make a pumpkin glaze.
This recipe NEEDS to be reposted with comment section CLOSED because it is just too DAMN confusing !!!
Some would say I am elderly, but I don’t think so. I have a dumb question, do you put the pan of water on the rack under the cake or place the pan of batter in the water bath pan? Some of you are saying 300 is too low, how old is your oven? I have found that if I preheat my self-cleaning oven to 400-425 and turn it down to the called for baking temperature I have better results because of all the insulation in today’s ovens and when you are putting items in the oven you lose so much heat. It is worth a try.