Mother’s Day Pound Cake

This pound cake recipe was shared with me by my friend Lynn during a recent visit to Hillside Farm. It’s one of her family’s favorites, and after tasting it myself, I can see why. It’s unbelievably moist, slightly crisp on the outside, and perfect served warm with berries and a dusting of powdered sugar.

3 sticks salted butter, at room temperature

1 block cream cheese, at room temperature

1 teaspoon vanilla extract

3 cups granulated sugar

6 eggs, at room temperature

3 cups all-purpose flour

Pinch of kosher salt

Coconut oil spray (for greasing, and use whatever spray you prefer!)

Powdered sugar, for serving

Fresh berries, for serving2 tbsp mint, chopped

Step 1: Preheat oven to 325°F. Grease a bundt pan thoroughly with coconut oil spray, making sure every crevice is coated.

Step 2: In a large mixing bowl, cream together the butter, cream cheese, and vanilla using a hand or stand mixer.

Step 3: Gradually add in the sugar and continue mixing until light and fluffy.

Step 4: Add the eggs one at a time, mixing after each addition until fully incorporated.

Step 5: Add the pinch of kosher salt and sift in the flour. Mix gently by hand until just combined, then blend one final time to ensure the batter is smooth.

Step 6: Pour the batter into the prepared bundt pan. Bake for 1 to 1.5 hours, until the top is golden and slightly cracked. A toothpick inserted into the center should come out mostly clean.

Step 7: Let cool slightly, then dust with powdered sugar and serve with fresh berries.

Serving Tip: For an extra treat, slice and lightly toast the cake, then spread with a bit of salted butter before serving. It’s heavenly.