Margo's Kitchen

What a delight to be in the kitchen with my dear friend, Kathryn, as she shared her family recipe for pound cake with me! Kathryn is the “keeper of the family recipe,” but even though the recipe is now public, I’m confident that her family will continue to look to her to bring this delicious dessert to their gatherings.

Of course, Kathryn’s recipe for pound cake isn’t original in the world… One of the recipes for pound cake that I came across is from the English author and cook Hannah Glasse, who wrote, The Art of Cookery, first published in 1747.

Hannah’s recipe instructs us to, “Take a pound of butter, beat it in an earthen pan with your hand one way, till it is like a fine thick cream: then have ready twelve eggs, but half the whites; beat them well, and beat them up with the butter, a pound of flour beat in it, a pound of sugar, and a few caraways. Beat it all well together for an hour with your hand, or a great wooden spoon, butter a pan and put it in, and then bake it an hour in a quick oven. For a change you may put in a pound of currants, clean washed and picked.”

Truth be told, I prefer Kathryn’s method below…but, you can choose for yourself…

Pound Cake

A classic dessert that your family will keep asking for!

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1.5 cups Butter Room temperature
• 1 8 oz pkg Cream cheese Room temperature
• 2 1/3 Cups Granulated sugar
• 6 Eggs Room temperature
• 3 Cups All-purpose flour
• 1 tsp Vanilla extract

Method

 

1. Preheat oven to 300 degrees Fahrenheit
   
2. In a large mixing bowl, cream together the butter and cream cheese.
   
3. Gradually add sugar, beating until light and fluffy, about 5 minutes.
   
4. Add eggs, one at a time, beating well after each addition.
   
5. Gradually add flour and beat until just blended. 
6. Stir in vanilla. 
7. Pour into a greased and floured 10” tube pan. 
8. Gently run a circle with a thin spatula around the middle of the batter to create a divot in the batter around the entire pan. This will help the cake be more flat than rounded as it bakes. (Genius tip, Kathryn!)
   
9. Bake for 90 minutes or until the cake is done, testing with a toothpick for doneness.
10. Cool in pan before removing to a wire rack. 
11. Sprinkle top of cake with powdered sugar if desired.
    
12. Delicious with the fruit toppings of your choice, or even a wee bit of ice-cream!
    
13. Serve and enjoy with your favorite people!
14. Of course, Kathryn is one of my favorite people, so we devoured our pound cake while it was still warm, topped with berries!