Inn Recipe: Homemade Pound Cake With Cream Cheese Frosting


As you can see, it never lasts long!

We have Wilson Vitale, one of our staff, to thank for this delicious addition to the dessert menu. This is his mom’s recipe and we’re delighted to share it. For best results, it is important to use the specific ingredients and methods as designated.

Homemade Pound Cake with Cream Cheese Frosting

For the pound cake you will need:
9-inch bundt pan

1 ½ cups (3 sticks) unsalted butter, room temperature
3 cups granulated sugar
1-2 tsps. vanilla extract
6 large eggs
3 cups pre-sifted flour
1 tsp. kosher salt
8 oz. sour cream

Place a rack in the middle of the oven and preheat to 350°.

Butter, spray with cooking spray, and flour the inside of the bundt pan. Knock out the excess flour, leaving a thin even coat.

In large bowl, mix the 1½ cups of butter with an electric mixer on medium speed until nice and creamy (this usually takes about two minutes). It is very important to use unsalted butter! Then add 1 cup of sugar, mixing well; add the remaining sugar, 1 cup at a time, beating well after each addition.

After the sugar is well mixed, add the 6 eggs, mixing one in one at a time.
Add a generous teaspoon of vanilla extract (2 teaspoons is okay too). Mix in 3 cups of pre-sifted flour, 1 cup at a time. Then add 1 teaspoon of kosher salt.

Lastly, mix in 8 oz. of sour cream. (If needed, mix the sour cream with a spoon first to improve consistency.) Mix on medium or high speed for about 2 more minutes.

Pour cake mix into the bundt pan. Smooth top with a rubber spatula and hit the sides with your hands a couple of times to ensure 100% evenness. Place on center rack and bake for 1 hour and 30- 35 minutes.

Test with a dinner knife after taking cake out of the oven. If the knife comes out clean, then you’re good to go! Let the cake cool in the bundt pan on a wire rack for about 25 minutes.

In the meantime, prepare the cream cheese frosting:

For the cream cheese frosting you will need:
8 oz. cream cheese, room temperature
½ cup butter (1 stick), room temperature
3 cups confectioner’s (powdered) sugar
1 tsp vanilla extract
cinnamon, optional

With an electric mixer, mix together the cream cheese and butter on medium speed until creamy. Then add in the confectioner’s sugar, 1 cup at a time. Stop the mixer after about a minute, push down the sides of the mixture with a rubber spatula, add in the vanilla extract, and mix for 2 more minutes.

I find that the amount of frosting produced from this recipe is too much for one cake, so I like to refrigerate the rest to save for future endeavors. I like a light frosting as to not overshadow the great flavor of the cake, but the amount of frosting you use is up to you!

Run a dinner knife around the edges of the bundt cake and invert onto a cake plate. Frost, as desired.

After frosting, I like to sprinkle some cinnamon on the top. It gives the cake a bit more color and provides a tad bit more flavor.

Dig in and enjoy!