Posts Tagged ‘pound cake’

White Chocolate Trifle Recipe

Tuesday, March 7th, 2017

Trifles are the dessert for everyone: fruit, cake, pudding, whipped topping; the trifle has it all! This trifle recipe uses white chocolate pudding and vanilla pound cake for a smooth, creamy texture and taste. Serve at a work luncheon, banquet, or during a spring garden party or summertime barbecue.

What You’ll Need:

  • 2 pounds fresh strawberries,
    hulled and sliced to desired thickness
  • 2 tablespoons granulated sugar
  • 1 quart heavy cream
  • 1 (3.3 ounce) package white chocolate
    instant pudding mix
  • 6 ounces lemon yogurt
  • 1 prepared Vanilla Pound Cake, cubed
  • 1 1/2 pints fresh blueberries


  1. Chill a large metal or glass mixing bowl and the beaters from your electric mixer.
  2. Meanwhile, place strawberries in a medium bowl. Sprinkle with sugar and stir to combine, set aside.
  3. Pour cream into the chilled mixing bowl and add pudding mix and yogurt. Beat with an electric mixer on medium speed until fluffy.
  4. Spread a layer of pound cake cubes into the bottom of a 10 x 15-inch baking dish. Cover with a layer of strawberries and blueberries, then spread a layer of the whipped cream mixture over the berries. Repeat and end with a berry layer. Serve immediately (refrigerate leftovers).

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Tuesday Recipe: Cream Cheese Pound Cake

Tuesday, March 1st, 2016

Cream cheese pound cake is a little variation on the classic vanilla pound cake recipe, but is still as delicious and creamy as the cake your grandmother used to make. You can serve it at Easter brunch, pack it as a snack to eat at work or freeze it to save for a later occasion; we suggest serving it with honey tea or a specialty coffee drink. You’re likely to have all of these ingredients in the house, so let’s get to baking!

What you’ll need:

  • 1 1/2 cups unsalted butterTasteful Tuesday
  • 1 (8 oz.) package cream cheese
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon  almond extract
  • 6 medium eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt


  1. Preheat oven to 350°F.  With an electric mixer, beat butter and cream cheese until smooth. Add sugar and beat until lightly fluffy.
  2. Stir in  vanilla and almond extracts. Add in eggs one at a time, beating into mixture after each egg. With mixer on low, mix in 2 cups of the flour and the teaspoon of salt until well combined. Add remaining flour and mix well.
  3. Coat two  8 x 4 inch loaf pans* with cooking spray and immediately pour in batter, halving the mixture between the two pans. Place in preheated oven and cook for 1 hour – 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!



*One 10 inch Bundt or tube pan can be substituted for the two 8 x 4 loaf pans

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Vanilla Pound Cake

Tuesday, September 21st, 2010

Three words: moist, sweet, delicious. A terrific go-to dessert for any occasion.

Baker Lady Apron

You Will Need:

  • cooking spray
  • 2 large eggs & 3 large egg whites
  • 2 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 8 oz light cream cheese
  • 3 1/2 tablespoon butter
  • 1 1/3 cups sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour


  1. Preheat oven to 350ºF.
  2. Coat a 9-inch loaf pan with cooking spray.
  3. In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
  4. In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
  5. Beat in sugar, baking powder and salt until blended.
  6. Beat in flour and egg mixture, little by little, beginning and ending with flour.
  7. Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
  8. Cool cake in pan on a wire rack. Cut into 12 slices and serve, or add to a Trifle.

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