Cream Cheese Pound Cake with Lemon Glaze

Cream Cheese. Pound. Cake.
The name even sounds sinful.

Today, I decided to try my first attempt at pound cake. I had never made it before (ever!), and had pretty big shoes to fill because Brent's mama is known as the "Pound Cake Queen". So I knew if I could get even a grin out of him over it, then it would be a job well done- because he has got some high expectations!

The recipe I decided to use was taken from my great grandmother's recipe book, but the glaze is from my mother-in-law, Debra. I was planning on just making the cake alone. Master that first, then we'll talk about getting fancy with glaze and whatnot. But with only about 30 minutes left on the oven timer, Brent persuaded me to call up his mom and ask her how to make the glaze.

Her and I have totally different cooking styles. She shows off her experience and expertise by being that kind of cook that just throws in and measures "till it looks right". My mother is the same way. I, however, am absolutely not. I need to have a recipe, with measurements and numbers, that I can follow step-by-step. So of course, when I called her inquiring about the glaze, I got no exact measurements, just "you know, about half a box", and, "just til it seems thick enough". (!!)

So here is my Greatmom Allidee's Cream Cheese Pound Cake, and my Paris-fied version of Debra's Lemon Glaze. I hope I can do them justice...

From the kitchen of Dee Ford


1 1/2 cup butter, softened at room temperature
1 (8 ounce) package of cream cheese, softened at room temperature
3 cups sugar
6 Large eggs
3 sifted cups all-purpose flour
1/8 teaspoon salt
1 1/2 tablespoon vanilla extract


1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Be sure to not overbeat the mixture; keep on low speed and mix until they are blended well.

2. Gradually add sugar, beating well

3. Add eggs, one at a time, beating well after each one until combined. It is safe to crack eggs into a bowl first before adding to the mixture to make sure you avoid any shells in the cake mix.

4. Sift 3 cups of flour. This is an especially important step! If you just decide to dip that measuring cup right on into the flour bag, chances are you will come out with an untrue measurement of 3 cups. This is where we find the beauty in the sifter! Here is a picture of an oldie but goodie that my mom used to use and has been passed on to me:

Isn't she a beaut? So, you are going to sift your flour and measure out three (accurate!) cups. Combine your flour and salt, then gradually add to the butter mixture, beating at a low speed, and blending well after each addition.

(Starting to look at little more like cake mix...)

5. Add vanilla

6. Pour your batter into a greased and floured 10-inch bundt pan. (This is also a very important step to be sure not to skip, also! I learned the hard way. You are to not just grease your pan, but don't forget the flour! Bakers Joy Cooking spray works, also; it has flour in the spray.)

7. Smooth the top of the cake. Or, bottom of the cake? (Depending on how you look at it...) with a spatula to even it out.

8. Bake at 300 for 1 hour and 40 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake in the pan about 10 to 15 minutes; Remove from pan, and let cool completely on wire rack

From the kitchen of Debra Cantrell

2 cups powdered sugar
1/2 cup milk
1 tablespoon butter, melted
2 1/2 teaspoons lemon juice

Mix all ingredients in a bowl well, and pour over the top of the pound cake when cool. You may use a little extra milk if you prefer a thinner glaze, or a little less if you prefer a thicker glaze.

Now look at that! Not too bad for my first time if I do say so myself!

I've got three words for you, pound cake... Come. To. Mama.

And look, I even got the son of the Pound Cake Queen's approval!

(Check out that clean plate!)

I'd say my first recipe adventure was a success! So that's one down; about 300 more to go... 

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