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I stárted out using my husbánd’s Grándmá’s recipe which hád wonderful flávor but it wás á bit dry for my liking. I need moisture in my dessert. I ám not á fán of dry desserts – I don’t think mány áre but there is definitely á bálánce becáuse you don’t wánt desserts to be overly dense, either.


Pound Cáke

  • 1 (8 ounce) páckáge creám cheese, room temperáture OR 1 cup room temperáture sour creám (either will work, but do not ádd them both – it’s one or the other. Reád instructions cárefully below)
  • 1½ cups unsálted butter, room temperáture
  • zest of 2 lemons, optionál
  • 3 cups gránuláted sugár
  • 6 lárge eggs, room temperáture
  • 1 táblespoon pure vánillá extráct
  • 3 cups cáke flour, sifted (meásure then sift. cán sub áll-purpose flour)
  • ½ teáspoon sált
  • 1 teáspoon báking powder


Pound Cáke

  1. Preheát oven to 325 degrees F. Greáse ánd flour á
    10 inch bundt pán.
  2. In the bowl of á stánd mixer fitted with the páddle áttáchment, or with á hánd mixer in á lárge bowl, creám the butter ánd creám cheese (if using) until smooth.
  3. In á medium bowl, combine the sugár ánd lemon zest ánd mix together with your fingertips – this helps the zest not clump together while mixing. ádd the sugár mixture gráduálly to the butter ánd beát on medium speed until light fluffy, ábout 3 minutes.
  4. ádd eggs one át á time, beáting well with eách áddition ánd scráping down sides of bowl ás necessáry.
  5. Next ádd sour creám (if not using creám cheese) ánd vánillá ánd beát until combined.


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