When you’re looking for something simple, sweet, and decadently rich, look no further than this classic vanilla pound cake. Each slice is rich and moist, and it’s topped with a decadent, addictive cream cheese frosting. Make it once and you’ll find yourself coming back to this simple recipe again and again.
This recipe comes from my grandmother’s Anniversary Slovak-American Cookbook. It’s what I would think of as a tea cake: something you bake up on the weekend and serve to friends and family on a leisurely afternoon. Of course, you could also eat it for dessert, or with brunch, or treat yourself to a slice for breakfast. I know my kids were begging for a slice at all hours of the day. It’s simple, with ingredients you probably already have on hand, but still special enough to make any occasion special.
Speaking of special occasions, I hear that Mother’s Day is coming up. I love any excuse to make brunch for a crowd, and this cake would be the perfect addition. Plus with a short list of ingredients and minimal prep, this is a great cake to make with kids! And if you want to see the whole series of Sunday posts where I cook from my grandmother’s cookbooks, you can find them here.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- ¼ cup milk (I used whole)
- 4 oz cream cheese, at room temperature
- 2 tablespoons butter, at room temperature
- ⅛ teaspoon salt
- 2 cups powdered sugar
- Preheat the oven to 325°F. Generously butter a 9 ¼ by 5 inch loaf pan.
- Stir together the flour, salt and baking powder in a medium bowl.
- In a large bowl, cream the butter for 1-2 minutes, until light and creamy. Add the sugar and cream for 2 minutes more. Add the eggs one at a time, beating for 1 minute between each addition. Add the vanilla.
- Add half of the dry ingredients and mix on low speed until just combined, followed by the milk, then the rest of the dry ingredients. For the last addition, switch to a rubber spatula and mix by hand only until no dry streaks of flour remain.
- Pour the batter into the prepared loaf pan and smooth the top with the rubber spatula. Bake for 1 hour and 10 minutes, or until a tester inserted to the middle of the cake comes out clean. Let cool in the pan for a few minutes, then turn out onto a wire rack and allow to cool completely.
- With a hand mixer on medium high speed, cream together the cream cheese, butter and salt until light and fluffy. Add the powdered sugar one cup at a time, until the frosting reaches your desired consistency. Spread over the top of the cooled pound cake and serve.