Cake of the Week: Strawberry Cream Cheese Pound Cake

I believe it was Donna Summer who once said, "If you got it, flaunt it!" (Yep, I just went there...and I'm not even that sorry...click here to listen).

Though my dad was absolutely horrified by my 13-year-old self quoting that most wise woman...I have to admit, the statement does have some merit...Get your mind out of the gutter. We're talking about cake here!

If you had this cake, wouldn't you flaunt it???

Because I definitely use my baking skills to my advantage. Here's how it typically goes:

Me: Soooo, heeeyyyy ______ will you _____?

(Fill in the first blank with a roommates'/friends' name. Fill in the second blank with any of these options: stay home to wait for the ___ repair man?/Can I borrow your car?/Want to help me out with ______ (fill in your favor of choice)./Can you take pictures for my blog?)

I will repay you with a cake of your choice.

That's the key phrase. "A cake of your choice."

Yep, who wouldn't want to live with me??? (Don't worry, I do take applications...I'll put you on the waiting list...)

Anywhoozle, this fabulous Strawberry Cream Cheese Pound Cake was a result of such an exchange between PhotoMan and I. He originally requested a repeat of the Red Velvet Africa Cake, but I slyly suggested something a little more spring-y that I had been eyeing.The original recipe is from Bakerella. I halved it, but it made a lot of pound cake! More than my baking dish could handle (the recipe says to use 9x5 loaf pans...I think mine is smaller than that because it was a bit overly full). Also, mine took longer than the prescribed 60 minutes. Probably more like 80 minutes, but that may be because my loaf pan is glass.

Regardless of those minor issues, this cake was the perfect pound cake. Simple, dense, and delicious. Like Bakerella, I sliced some strawberries and baked them in the cake, but I think that in the future I would just save the strawberries and slice them over the top.

And wow, the cream cheese glaze is so easy and good - one of my new faves!

Strawberry Cream Cheese Pound Cake

Here’s the recipe:

Cream Cheese Pound Cake
3.5 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature (I used whipped cream cheese, and it seemed to work fine)
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

I added the zest of one lemon for extra flavor.

Preheat oven to 325 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheese and sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.

Pour into two greased and floured 9 X 5 loaf pans.

Stir in 2-cups hulled and diced strawberries for each loaf if desired. The strawberries may sink to the bottom - try lightly covering them in flour before mixing them in.

Bake for about 60 minutes or until done.

Cream Cheese Icing
4 oz. cream cheese, room temperature
2 Tbsp butter, room temperature
2 cups powdered sugar
3 Tbsp milk

Cream butter and cream cheese. Add sugar and milk until thoroughly combined.
Spread on top of cake.
Store in the refrigerator. Or bribe your roommates.

Baby if you got it

you have got to flaunt it now...