On Sunday, I made a pound cake! Like completely out of nowhere, I decided to make a pound cake and it was delicious! See, this all started because I set a very ambitious goal (because duh, I can’t set sad, flimsy goals) to bake something every week. Every freakin’ week I’ll be in the kitchen, with my apron swaying, baking up a storm…or at least that’s the plan. That’s 52 baked goods in 52 weeks. And just like my next Working Weekends post is
two weeks a month late, I’m two weeks a month late starting on this challenge. On Sunday, though, I decided to just go. Just start. And this pretty little cream cheese pound cake was created.
Intimidation by the pound (cake)
I’ve always been extremely intimidated by the thought of baking a pound cake. The task just seems so daunting. Pound cake has a certain reputation in the South and that is “don’t try to bake one if you don’t know what you’re doing.” And since I had no clue what I was doing, I decided it was best not to embarrass myself.
…But when I tell you that my ever-critical husband went back for seconds…and then thirds, believe me when I say that this pound cake is freakin’ amazing. I combined two recipes–one from Southern Living Classic Southern Desserts cookbook (that I got for $1 at the Dollar Tree!!) and another that I found online, digging through comments. The result is this moist, it’ll be gone in two days, cream cheese pound cake.
If you’re interested in the recipe, here it is:
1 box of yellow cake mix (I used Pilsbury for no other reason than it’s what I had in the cabinet.)
1 cup of milk
1/2 cup of oil
4 oz of cream cheese
1 teaspoon of vanilla extract
Directions: Preheat the oven to 350. Add the cake mix, eggs, milk, and vanilla extract in a bowl and mix with a hand mixer. For this part, I alternated between the low and medium speed depending on how the mixer was acting. The mixture is thick and the hand mixer kept slowing down. After mixing for about a minute and a half, I turned the mixer off and cut the 4oz of cream cheese into smaller chunks for easy mixing. I then added it to the bowl with the rest of the stuff. Next, I continued to mix while Jam poured the oil into the mixture. <–You may need a set of tiny hands for that part or you can just be a boss and mix with one hand, while pouring with the other. I then greased and floured my bundt pan and put the cake into the pan. I let it bake for about 45-50 minutes, let it cool, then transferred to a cake plate. And since this was an impromptu thing, I didn’t glaze it or frost it or anything. Just ate it.
This was my very first pound cake and it was delicious!
As I continue with my 52 weeks of baking challenge, I will periodically post what I bake. Not that I’m trying to be food blogger or anything, I just want to share one of my major personal goals. I LOVE to talk about self-care, finances, and work, but there are a few other things that light my fire as well. Maybe baking is one of them.