Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2008 Sarah Phillips CraftyBaking.com
Variations: Boston Cream Pie Cupcakes; Butter Pecan Cream Cheese Pound Cake; Cherry Cream Cheese Pound Cake; Chocolate Cream Cheese Pound Cake; Chocolate Cream Cheese Ombre Mini Cakes; Decorated Layered Mini-Cheesecake and Pound Cakes; Lemon, Lime or Orange Cream Cheese Pound Cake, Lemon Poppy Seed Cream Cheese Pound Cake Variation; Valentine's Day Love Stacks
This dense-textured, rich Pound Cake, originating in England, was made with one pound each of flour, butter, sugar and eggs, plus a flavoring like vanilla or lemon. A myriad of variations has evolved throughout the centuries. Cream cheese gives this cake extra richness and helps make it especially moist and yummy. This one is vanilla flavored, and I have created numerous flavor variations for you to enjoy, as well. But, whether you serve it plain or fancy, Pound Cake is so versatile; it can be served as a simple, unadorned dessert with a bowl of fresh fruit or served lightly toasted with a scoop of ice cream on the side, such as we did with our Toasted Pound Cake with Grapefruit and Vanilla Curd. For an alternative, I love to drizzle a Simple Citrus Glaze on top and top it with our Candied Citrus Peel, or drizzle Chocolate Cake Glaze all over and decorate with Fondant - Flower Toppers before serving. Plus, for decorating, a Pound cake makes a perfect cake to cover with Rolled Fondant, because it is sturdy.
CAKE RECIPE HELP
CYNDI65, Premium Member, Says: "This one is my NEW FAVORITE! The one that is the staple in my house now!"
Cake and photo by lindat, Premium Member © Sarah Phillips
Lindat, Premium Member, Says: "Here are some pictures of my Pumpkin Cake - Sarah's Cream Cheese Pound Cake, Caramel Icing, with chopped walnuts added, and Marshmallow Fondant or MMF."
Canuck, Premium Member, Says: "...I baked the cream cheese Bundt. It was very easy and very good, Sarah. What I liked best is that it had a nice, simple taste. I am not one for tons of icing, chocolate, etc....By the way, I poured a tiny bit of maple syrup on each slice. It really went well with the taste of the cake."