Gail’s Pound Cake

Gail's Pound Cake

Gail’s Pound Cake

Gail’s Pound Cake


I cannot take 1 ounce of credit for this recipe!!!  I tried several recipes before trying this one and this one is the bomb.  Gail said her mother always made this and that she’s been making its that she was in high school.  She said she has never had it turn out badly and neither have I. It is great plain or embellished with fruit or caramel icing. Even just a little powdered sugar works well! Thank you Gail!!!


Ingredients list:

One 8 ounce box of cream cheese softened

Three sticks of real butter salted.  I usually use unsalted but she says salted here so that’s what I’m doing.

3 cups of sugar

Six large eggs

3 cups of Swanns down cake flour

1 1/2 teaspoons vanilla extract

1/4 teaspoon lemon or almond flavoring if desired

Cooking Instructions:

In an electric mixer, blend the cream cheese and butter together Until creamy.  Add in the 3 cups of sugar and blend well.  Add the eggs one at a time.  Blend well.  Slowly add the 3 cups of flour blending well.  Add the vanilla and the lemon or almond flavoring if using.  The batter is going to be very thick.  Pour the batter into a greased and floured bunt or tube pan.  Place in a cold oven.  Turn the oven to 300° and bake for two hours.  Cool partially in the pan before turning out onto a cake plate.


I made one the other day and added 1 cup sour cream and 1 extra egg.  It was good too.  I have also added 1 1/2 fresh blueberries to the batter and made a glaze with lemon juice and powered sugar.

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