There is so much to love about this recipe for Mama’s Cream Cheese Pound Cake that I hardly know where to start! First and most importantly, it is coming to you not from my kitchen but from my friend Robyn’s…she is one of my best blogging friends and her beautiful Add A Pinch site has always been one of my inspirations. Second, it’s from her brand new, absolutely beautiful cookbook of delectable, easy Southern recipes, which I can’t stop reading over and over for all kinds of reasons (more on that below!). Third, I have three copies of this gorgeous, gorgeous cookbook to give away!
And last but certainly not least…this cake. Oh, this cake…a simple and simply scrumptious pound cake that was one of the first things Robyn learned to cook with her mama. It’s comfort food in cake form. It’s perfect. Let’s make it!But first, I have to brag on wonderful Robyn and her book for a little bit. Robyn was one of the first people to reach out to me when I was starting to get serious about my own blog, and that meant the world to me. Throughout the years I have treasured her generous friendship, her encouraging comments and advice, and of course the role model she has been for me in everything she does with her lovely Add A Pinch website.
Add A Pinch is a website I visit again and again, not just for Robyn’s delectable Southern recipes (she grew up in the same neck of the woods as the Southern husband!) but also for her beautiful pictures and her sunny, friendly writing. It’s a happy place to be, and I’m beyond excited that she has gathered some of her favorite family recipes and her glorious pictures into this cookbook!
Isn’t it delectable? Can’t you just taste that beautiful summertime salad? And while I know I am going to be making everything from Robyn’s creamy artichoke chicken to her sticky molasses bbq ribs, I have to admit right now that the second I got this book in my hands, I turned right to the dessert section. Coconut custard pie. Georgia peach crisp. Buttermilk praline cheesecake!!
But I kept coming back to Mama’s Cream Cheese Pound Cake, which was the first cake Robyn’s mama taught her how to make when she was a little girl. Easy, delicious, comforting pound cake, baked in a bundt pan for extra prettiness. It’s friendly and cheery and sweet…just like my friend Robyn.
So to celebrate the Add A Pinch cookbook’s debut in the world, I’m giving away three delicious copies! Since this is a collection of easy and beloved family favorites, leave me a comment below telling me about your favorite family recipes, and in a week we will randomly pick three commenters to get this lovely cookbook. In the meantime, you might want to make this happy pound cake for your own family. Yay Robyn!!
This giveaway is now closed – but you can still make this luscious pound cake, and definitely add the Add A Pinch Cookbook to your collection!
- Baking spray
- 3 sticks salted butter, at room temperature
- 1 (8-ounce) package of cream cheese, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- Preheat the oven to 325°F. Spray a 12-cup Bundt or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well blended but do not overmix. Pour into the prepared pan.
- Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, 1½ hours. Let cool for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely.
This cake is freezer friendly!
Let the cake cool completely. Wrap tightly with plastic wrap, then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing.