Pound cakes are my favorite cakes to bake. They are so easy to make, they are delicious warm or cold, for breakfast, dessert, or a snack, topped with fruit or different sauces. The only problem is finding a recipe that makes a moist cake. There are plenty of pound cake recipes that result in a dry cake.
I have a Cream Cheese Lemon Pound Cake recipe that is perfect every time I make it. I have tried changing it up and have had a few successes and a few flops. This time I had a huge success. I believe this could be the best pound cake I have ever had!
By making a few changes to the original recipe, it made a buttery, moist pound cake with a slight caramel taste. I think one key ingredient is Kerrygold butter. Kerrygold is a little more expensive than other brands of butter on the market, but the taste is so much better! In my opinion, it’s worth the difference.
Amye's Favorite Pound Cake
Ingredients
- 3 sticks unsalted Kerrygold butter softened
- 1 8-ounce full fat cream cheese softened
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar packed
- 1 (3.4-ounce) French Vanilla instant pudding mix
- 6 large eggs room temperature
- 3 cups sifted self-rising flour
- 2 teaspoons vanilla extract
- 1/2 teaspoons almond extract
- 2-3 tablespoons heavy whipping cream
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 325℉.
- Grease and flour a Bundt pan. Sprinkle chopped pecans in the bottom of the pan and set aside.
- Cream butter, cream cheese, and salt.
- Slowly add sugars and pudding mix and cream until light and fluffy (5 to 7 minutes)
- Lower speed of mixer and add one egg at a time, blending well after each addition.
- Add flour, one cup at a time until incorporated.
- Stir in vanilla extract, almond extract and heavy whipping cream.
- Pour into prepared pan. Bake 1 hour to 1 hour 20 minutes, or until toothpick inserted into center comes out clean.
- Allow cake to cool in pan for 10 minutes. Remove to rack to cool completely.
