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Holiday Pound Cake with Strawberry Topping

We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe. —Ruby Williams, Bogalusa, Louisiana
  • Total Time
    Prep: 15 min. Bake: 80 min. + cooling
  • Makes
    12-16 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 ounces cream cheese, softened
  • 2-1/2 cups sugar
  • 5 large eggs
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • Strawberry ice cream topping
  • Sliced fresh strawberries, optional

Directions

  • In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired.
Nutrition Facts
1 piece: 419 calories, 21g fat (10g saturated fat), 104mg cholesterol, 267mg sodium, 52g carbohydrate (32g sugars, 0 fiber), 5g protein.

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