Pound Cake



This week I wanted to try on baking and I found very interesting recipe. When I was in school I used to love sponge cakes.It was readily available in market with different flavors. Jelly, dry fruits and fruits was added to that. But I did not know that I will be so easy to make at home.

Let me share you traditional cream cheese sponge cake. Believe me it is a hit. It is so yummy…n delicious………..I couldn’t resist myself….I am sure once you will try this you will keep having this.

Featured image


Preheat oven to 350 degrees F (180 degrees C)

3 cups (390 grams) all purpose flour

1 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

2-3 table spoon oil

1-8 ounce (226 grams) package cream cheese, room temperature

2 3/4 cups (550 grams) granulated white sugar/brown sugar

2 1/2 teaspoons pure vanilla extract

Lemon zest

6 large eggs, room temperature

1.In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. 

2.Add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). 

3.Add the vanilla and lemon zest and beat until incorporated.

4.Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

5.Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 55 – 70 minutes or until the cake is golden brown

Let it cool for 20-30 min

Remove from pan.

It will stay for a week at room temp. You can store it frozen.

I used regular cake square pan. and used regular hand mixture and come out so well.

Do try and share your comment

Serves 12 – 14 people.