“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.” - by Gina Pruitt
Ingredients
Adjust Servings
Original recipe yields 1 - 10 inch Bundt pan
Directions
- Do not preheat oven. Spray a 10 inch Bundt pan with vegetable oil spray. Sift together flour, soda and salt and set aside.
- 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.
- 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.
Nutrition
Amount Per Serving (14 total)
- Calories
- 468 cal
- 23%
- Fat
- 21.1 g
- 32%
- Carbs
- 63.9 g
- 21%
Based on a 2,000 calorie diet
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Reviews (54)
Rate This Recipe
"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 ..." See moreblended, with the other flavorings. It was simply delicious!"
JCAFELD
"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 th..." See moree 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
"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..." See more 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! :)"
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