Meghan’s Corner: It’s Only a Pound

It’s Only a Pound

by Meghan E. White

It may be more than a pound, but oh so good! I love desserts, and this pound cake is a favorite. When I mix all the ingredients and lift the bowl, it feels more like five hundred pounds. I may be exaggerating slightly. Pound cake is a classic dessert that goes way back. All the way back to merry old England in the 1700’s. Traditionally the cake was made from one pound each of butter, eggs, sugar, and flour. Simple. Easy to remember.

Modern pound cake uses the same ingredients, just a lot less. Now we use leaveners like baking soda or baking powder. In the old days they would have to whip the batter by hand. Leavening lightens the batter by creating air bubbles, resulting in a lighter cake. This recipe has no artificial leaveners, just whatever magic my stand mixer does. Pound cake goes well with any holiday or celebration. Top with berries and it’s the perfect summer dessert.

In an era where dessert and sugar are evil, call me a rebel. Life is too short to not have a piece of cake now and then. I will go out with a batter bowl filled with some kind of sweet deliciousness, made with sugar, and a smile on my face. I love baking. And I love making sweet treats for my family. I get asked daily by my youngest son two things, “What’s for dinner?” and “What’s for dessert?”

I can’t make homemade desserts every day, but I try to make at least one or two a week. I take great pleasure in sharing my love of baking with others. We are all so busy, and fewer people are cooking at home. Baking is another animal entirely. A homemade dessert is always a welcome addition to any gathering. If you love a nice treat now and then give this recipe a try. Take it to your next get-together with loved ones. It’s super easy!

The sweetest thing is the Word of God. Better than any dessert.

“Gracious words are a honeycomb,

sweet to the soul and healing to the bones.” (Proverbs 16:24, NIV)

Happy eating!

Cream Cheese Pound Cake

From Southern Living

1 ½ cups butter, softened

1 (8oz.) package cream cheese, softened

3 cups sugar

6 large eggs

1 ½ teaspoons pure vanilla extract

3 cups all purpose flour

⅛ teaspoon salt

~ Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy.

Add eggs one at a time, beating until combined. Add vanilla extract, beat until just blended.

~Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition.

Pour batter into a greased and floured 10-inch bundt pan or tube pan.

~Bake at 300° for 1 hour and 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes. Remove from pan, and let cool completely for about an hour.


~I prefer to use three loaf pans. Cooking time drops to approximately 1 hour 5 minutes when using loaf pans. You can freeze the loaves. Thaw before serving.

~Reduce the sugar to 2 ½ cups or 2 ¾ if that’s too sweet. It still comes out yummy. I’ve made it both ways.


About the Author

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.

You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel.

Connect with Meghan on her blog, Twitter, Instagram, and via email.

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