This past Saturday my husband and his friend, Wayne, were going trout fishing in a neighboring county. When they fish they always team up to take a nice hot lunch. Sometimes Greg will take the meal, sometimes Wayne will, or like this weekend, they will both contribute to lunch.
On Friday morning I asked Greg who was responsible for dessert. After checking with Wayne, it was decided that Greg would be the dessert guy for this trip. He and I decided that I would make what is easily his favorite pound cake. Do not kid yourself, I am a fan, as well. The old-fashioned Cream Cheese Pound Cake is delicious, easy to make, and can be dressed up or eaten as is, which makes it a perfect dessert for any occasion.
The recipe I have for Cream Cheese Pound Cake has only 6 ingredients in it, most of which I always keep in my fridge because we like this cake so much. So, Friday afternoon found me whipping up the cake. Once it was made, cooled a bit, and ready to taste, Greg and I each cut a piece to enjoy.
Y’all! Sweet mercy, it is like a taste of manna from heaven! The cake can be enjoyed warm or at room temp; plain or with fruit or whipped cream. It is a dense, super-buttery cake that will please most any dessert seeking palate.
Fresh, Warm Cream Cheese Pound Cake
I promptly snapped a picture of the cake and posted it on Facebook along with these words: When there is a fresh, warm Cream Cheese Pound Cake in the house, a knife is your best friend. It is one of our favorite pound cake recipes. Have mercy, it is like manna from heaven.
It did not take very long for the likes, loves, and wows to accumulate and people began asking for the recipe. I created a “NOTE” on my Facebook page so that folks could download the print the recipe. By Saturday evening I had been tagged in at least 6 posts from people who printed the recipe and make the cake on Saturday.
I did not want to leave you, my faithful readers, out of the fun. You may already have this cake recipe, but in case you do not, I am offering it twice here at my blog. In addition to putting it in the body of the blog, I am also making it a downloadable, printable document. I hope you enjoy it!
Cream Cheese Pound Cake
Y’all, this recipe has probably appeared in every church cookbook that has ever been produced, so it is super easy to find. Cream Cheese Pound Cake is a favorite at our house because you can eat it plain, dress it with fruit, put whipped cream all over. I hope you enjoy it.
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3 sticks REAL, unwhipped salted BUTTER (NOT margarine) (1 & 1/2 cups), softened on counter for 30 minutes
1 – 8 oz block cream cheese, softened on counter for 30 minutes
3 cups sugar
3 cups all-purpose flour
1 tsp vanilla extract
Preheat oven to 325 degrees F. Grease and flour a tube or bundt pan and set aside.
Cream butter, cream cheese, and sugar with an electric mixer, beating 5-7 minutes until creamy and fluffy.
Turn mixer to lowest speed and add in all six eggs. Mix at low speed only until incorporated.
Add all-purpose flour and mix only until lumps disappear. Add vanilla and stir in well.
Place batter (or at least most of batter…leave yourself a taste because it is crazy good) in the prepped pan. Bake for 80-90 minutes until cake is golden brown. Remove from oven and allow to cool in pan for 20-30 minutes. Turn out on a cake plate, cut yourself a piece and ENJOY!!
NOTE: This post contains affiliate links. If you are reading this post via email, please click HERE to go to my website and see the links and buttons provided.
Today I am providing my Amazon affiliate link for you to purchase a tube cake pan for baking this cake. Some people like to use a Bundt pan, which is fluted. I’m not a big Bundt pan fan. (Try saying that fast 5 times!) It is a bit of chore these days to find a tube cake pan. When one searches for such a thing, most search engines return 2-piece Angel food cake pans as the choice. DO NOT use that type of pan for this cake. The batter will run through and you will have hot mess in your oven. Use a one piece tube cake pan.
Thank you for coming to my corner of the WWW today. I’m pretty excited about what I have to share with you on this first Friday in August. For the vast majority of the life of my blog, Fridays have been a day for either posting with a link-up or just a general post about random things. Fridays have been easy and good, and I want it to remain so.
However, I am feeling led to establish a theme for Fridays. Given the direction that my ministry has taken over the past year or so, it was not difficult for me to determine what that theme would be. God has taken me from a larger, stage-centered ministry to a smaller, more individual-focused ministry in the past year. While I still adore speaking and teaching publicly, God has made it clear that this season is about sharing life with others. The crowning jewel of this season is Tasting Grace ~~ both the event and the book.
I sense that God is encouraging women of all decades to return to the biblical practice of mentoring. In our social media driven world, we are starved for authentic, soul-nurturing, God-honoring relationships. A text message will never fill that need. Nor, may I say, will a blog post. But, I believe God is calling me to be more intentional with my Friday posts.
To that end, I will set my heart on offering posts on Friday that encourage us toward SHARING LIFE. My Sharing Life posts will center around three areas:
Friendship and Mentoring
Food and Cooking
My desire is to offer something that encourages you in one of these areas. One Friday post might be a recipe that I love or that I want to try. Another Friday might be a life lesson that God prompts me to share with you as your friend and mentor. Yet another Friday post could be a challenge from Scripture, a Bible study recommendation, or a testimony (mine or that of a friend). Sharing Life on Fridays will be all about encouraging each other on this journey that we are taking.
I hope you will eagerly anticipate Fridays and find something here that blesses you.
For our first Sharing Life post, I would like to offer you a recipe that has been passed down for a few generations in my family. It is for Baked Squash. My family has never been big on deep-fat fried foods, so this recipe for Baked Squash gives us the comfort food feeling without all the deep fat calories. I not only use this recipe for squash, but I also use it for okra or green tomatoes.
So, for a family recipe like this one, the measured amounts are a guest-imate. When you make the coating for the veggies you make it thick enough to stick, but thin enough to easily coat them. Make sense???
For a downloadable version of this recipe, scroll to the bottom of the post.
8-10 inch cast iron skillet
7-8 medium yellow squash (may use okra)
1 large onion, sliced
¼ – ⅓ cup canola oil
⅓ – ½ cup self rising corn meal
Salt and pepper, to taste
Pre-heat oven to 425 degrees F.
Wash and slice squash. Peel and slice onion.
In skillet mix oil and cornmeal, as well as pepper and salt. Turn heat to medium-high and cook, stirring regularly. Cook until mixture begins to brown, then turn off heat.
Mix in squash and onion and coat vegetables with cornmeal mix.
Bake in oven for 45 minutes to 1 hour. Stirring with metal spoon or spatula every 15 minutes. Bake until squash coating is golden brown.