A Classic Pound Cake is a fantastic dessert because it’s delicious served plain or iced and decorated. This recipe for pound cake is totally versatile, as it can be used as a great fundamental base for many different kids of cakes, or eaten as is. Best of all, you can make this cake with your kids who will love mixing together the dry ingredients and pouring the batter into the cake pan.
prep time: 20 minutes
cook time: 70 minutes
total time: 90 minutes
Ingredients for Cake:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 1 ½ sticks unsalted butter, room temperature
- 5 ounces cream cheese, room temperature
- 3 large eggs
- 1 teaspoon almond extract
Ingredients for Glaze:
- 1 ¼ cups caster sugar
- 2 – 3 tablespoons milk (or more as needed)
Step 1: Preheat the oven 350F.
Step 2: In a large bowl mix together flour, baking soda, baking powder, and salt. Set side.
Step 3: In a large stand mixer beat the cream cheese and butter for 4 minutes. Add the sugar and beat well. With the mixer on low, add the eggs one at a time and beat well after each addition. Add the almond extract and mix well.
Step 4: Scrape down the sides of the bowl as needed. Turn the mixer to low and add in the dry ingredients slowly, beating just until the flour is no longer visible.
Step 5: Pour batter into a buttered and floured 9 x 5 inch loaf pan. Bake for about 60 to 70 minutes, or until a cake tester comes out clean.
Step 6: Allow to cool completely before adding the glaze. To make the glaze, whisk together the powdered milk and sugar until creamy and smooth. If the icing is too stiff, add more milk by the half teaspoon until it loosens up and can be drizzled on the cooled cake.
Find more recipes from Kelsey Banfield at the naptime chef.