Epic Good Housekeeping Pound Cake recipe is from a clipping I found when I unpacked my big box of unsorted recipes. It was a convenient find because the Delicious Poke Cakes book has a recipe called Strawberry Shortcake Poke Cake which starts with a frozen loaf pan size pound cake. The last time I checked, a frozen pound cake cost about $5.99. So I made this pound cake specifically to be used with the Strawberry Poke Cake recipe. So this recipe is only here because it's the one I used to make the Strawberry Shortcake Poke Cake.
Good Housekeeping Pound Cake Tips
- Weigh ingredients, especially the flour.
- Bring all ingredients to room temperature, especially the cream cheese and eggs.
- Use the right size loaf pan. This recipe works best in an 8 ½ by 4 ½ inch pan. A larger pan is okay, but the cake won't be as tall.
- To avoid gummy streaks (or "sad streaks"), cream the butter and sugar on medium speed. King Arthur has a great explanation for why this happens and how to prevent it. The gummy streaks are caused by over-creaming.
- Do not over-beat after adding the eggs. In some recipes, this will cause the crust to flake.
Epic Good Housekeeping Pound Cake
- 1 ½ cups 6.75 oz all-purpose flour (190 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick unsalted butter softened but cool, (114 grams)
- 4 oz cream cheese softened, (114 grams)
- 1 cup sugar 200 grams
- 1 teaspoon vanilla extract or vanilla paste
- 1 teaspoon lemon zest
- 3 large eggs room temperature
- Preheat oven to 325 degrees F. Grease and flour an 8 ½ by 4 ½ inch loaf pan. You may want to line it with a strip of parchment before flouring, but that is optional.
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, combined softened butter, cream cheese, sugar and lemon zest. Beat with the paddle attachment on medium, increasing a little after the first 3 minutes, and scraping the bowl often.
- Add one egg and beat on low until it is incorporated, then increase speed and beat for 30 seconds. Repeat with the remaining two eggs.
- Add flour in two parts, stirring until blended. Scrape bow and beat on medium for 30 seconds.
- Transfer to the pan and spread evenly. Bake at 325 for 1 hour and 5 minutes or up to 1 hour and 10 minutes or until skewer comes out clean. Let cool in the pan for about 10 minutes then run a knife between the cake and the sides of the pan and tip the cake to loosen. Remove from pan.
- Let cool completely. To store, let cool completely, wrap in plastic and put wrapped cake in a freezer bag. Freeze.