Wednesday, April 29, 2015


Don't let this unassuming photo deter you from this recipe. This is, by far, one of the best cakes we've ever had. It is everything you want in a pound cake... it is tender, it has a very fine crumb, it is sweet, rich and buttery. Whether you are slicing it up for the perfect strawberry shortcake or serving it with a big scoop of ice cream, this is the perfect cake ...even for the most picky guests!!
At our house, we seldom even frost this, we just snack on it till it's is THAT good.


1 1/2 cups butter at room temperature (important)
8 ounces cream cheese at room temperature(important)
3 cups granulated sugar
6 large eggs at room temperature (important)
3 cups cake flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut extract

In a LARGE bowl, with electric mixer, beat the room temperature butter for about a minute.  Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy). It is very important that both of these ingredients are at room temperature.

Gradually sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well.  Add the eggs, one at a time, beating well after each egg. Mix in extracts.

Measure out 3 cups of CAKE FLOUR and 1/8 tsp. salt, then sift it all.  Add slowly to butter mixture, on low speed, mixing well after each addition.

Generously grease AND flour a 10" bundt pan (don't use cooking spray)   Bake in preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.


Fairly nondescript looking, but don't let that sway you.  The genius of this recipe is in the taste. The combination of butter and cream cheese makes this cake to die for moist and rich.

Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap, directly on the surface of the hot cake, until it is completely cool. Frost as desired.


NOTE:  Yes, 300 degree oven is correct.

NOTE: Don't be tempted to grease your pan with vegetable spray. Make sure you grease and flour your pan well (tap out excess flour).

NOTE: Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you won't get that very fine crumb that is so delicious.


1 comment:

Tricia said...

Coleen, You are right, this is the very best cake. I've been making your recipe for almost two years and I can say with certainty that it is our family's favorite cake. I am not a cake lover, I like pies & cookies better, but I love this cake. It is flavorful, tender, and has a fine crumb. We eat it with strawberries, ice-cream and just plain. I never frost it because it doesn't need frosting. Thanks for posting this wonderful, delicious pound cake.