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Gina's Pound Cake

Gina's Pound Cake

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Gina Pruitt

This is the best and the last pound cake recipe you will ever use. My Pastor looks for it at every church gathering, and the people at the City Mission look for it every time my parents visit. It is rich, moist and will lasts for up to two weeks if you keep it covered, with foil or in a cake tray.

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 63.9g
  • 21%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Do not preheat oven. Spray a 10 inch Bundt pan with vegetable oil spray. Sift together flour, soda and salt and set aside.
  2. In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy. Beat in the eggs one at a time, mixing thoroughly after each addition. Pour the flour mixture into the batter and gently fold in with a spatula. Stir in the vanilla, lemon and orange flavoring. Batter will be very thick.
  3. Pour batter into prepared 10 inch Bundt pan. Place cake in oven and set thermostat to 350 degrees F (175 degrees C). Bake for 60 to 70 minutes or until the top is golden brown and then turn the oven off. Let the cake sit in the oven for an additional 15 minutes. Remove from oven and cool in pan for 15 minutes. Turn cake over onto a cake plate and allow to cool while covered.
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Reviews

CBBRYANT
31
12/22/2002

This was the best pound cake I ever made. I am a baker, and this cake was great!!!! I use brown extra large eggs, which seem to make the cake even richer. I had never thought to use orange extract blended, with the other flavorings. It was simply delicious!

JCAFELD
21
2/6/2006

We made this one with our Brownie Troop for a Girl Scout event and it was easy to make (with children) and very tasty. Make sure the cream cheese and butter are at room temperature. Also, I add the extracts to the wet ingredients before stirring in the dry ones. It's easier that way. Finally, I increased the orange extract to 1 full teaspoon since we were aiming for an orange pound cake. Just right.

DONNA MEADE
18
4/1/2003

This is the best pound cake I have ever made or eaten. It was crisp on the outside - my family likes it that way. I used a decorative bundt pan and it did overflow so next time I will try a muffin pan for the extra that is left over. I also had to bake it longer. I took some to work and everyone wanted the recipe! Thanks for sharing! :)