CWB Project # 6 - Easter Pound Cakes!

Hi All!  So I guess pound cakes it is!  Here are two of my yummy pound cake recipes - one is a cream cheese pound cake and one is an English style pound cake.  No matter which one you choose - both will be YUM! I hope this helps you and your family have a delicious Easter! 

Cream Cheese Pound Cake

8 oz cream cheese

8 oz butter

1 1/2 C sugar

1 tsp vanilla extract

4 large eggs

1 3/4 C plus 3 Tbsp unbleached all purpose flour

5 Tbsp cornstarch

2 tsp baking powder

1/4 tsp salt

1. Beat butter until light in colour.

2. Add cream cheese and beat with butter.

3. Add sugar and beat until fluffy.

4. Add eggs, one at a time, beating well after each addition.

5. Add in vanilla (or any other liquid flavourings or zests). Mix at low speed until combined.

6. Sift flour, cornstarch, baking powder and salt into the creamed mixture and mix well.

7. Fold in any "chunky" flavourings if desired (berries, chocolate chips, nuts etc.)

8. Pour batter into a prepared pan and bake at 350 degrees.

9. Check the cake after 30 minutes and keep checking every 10 minutes until done (if using a bundt pan, start checking after 40 minutes).

10. Cool in pan for 15 minutes before turning out on cooling rack.

11. If using regular cake pans, torte, fill and decorate as usual.  If using a bundt pan, drizzle with a little glaze or sift some powdered sugar on the cake and enjoy!

Fun additions for this cake include:

- 3/4 C nuts

- 3/4 C chocolate chips

- fresh blueberries, raspberries etc.

- zest of 2 large lemons/limes or one large orange

- any liquid flavourings you like

English Style Pound Cake

3 C all purpose flour

1/4 tsp baking soda

1 C butter

3 C white sugar

1/4 tsp salt

1 C sour cream

2 tsp vanilla extract

1 tsp orange extract

1 tsp almond extract

6 large eggs

1. Sift together the flour, baking soda and salt.

2. Cream butter and sugar together until light and fluffy.

3. Blend in the sour cream and extracts.

4. Add eggs, one at a time, alternating with the flour mixture. Beat well after each addition.

5. Pour the batter into a prepared 10 inch bundt pan.

6. Bake at 350 degrees for 70 minutes (start checking after 60 minutes though!).

7. Drizzle with glaze or sprinkle with powdered sugar and enjoy!

This recipe can also make one short 9x13 cake or two short 8 inch rounds.