This Amish pound cake recipe is such a delicious and easy dessert to make. It is great as is or is also amazing topped with fresh fruit and whipped cream.
I’m a huge fan of Amish recipes. They are hearty, usually simple to make, and are just plain good. I recently made this recipe because my mom brought me two cartons of eggs from her laying hens. I already had a carton in my fridge too so I was up to my eye balls in eggs!
I had to think of a good recipe that used a lot of eggs. Pound cake came to mind since most pound cake recipes call for a lot of eggs. Needless to say, this Amish pound cake recipe is not only delicious but it is great for using up extra eggs.
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💭 Why I love this recipe
I love this recipe because it uses simple ingredients. It is an easy and delicious cake that is sure to please.
What ingredients are needed?
This recipe is fairly simple, you will need:
- All purpose flour: The base of the cake. Be sure to use a butter knife to level off your flour when measuring.
- Cream cheese: You’ll want to bring your cream cheese to room temperature before mixing it in.
- Butter: You will want to use unsalted butter for this recipe.
- Sugar: To sweeten the pound cake.
- Eggs: You’ll need a lot of them. This recipe requires six large eggs.
- Vanilla extract: I always recommend pure vanilla extract in baking.
- Lemon extract: Be extra careful when measuring this out. Lemon extract can be quite strong.
- Salt: You’ll need just ½ a teaspoon of salt.
🥣 How to make this recipe
Begin by preheating your oven to 325 degrees.
In a small bowl, crack your eggs and then beat them. Set aside.
Mix your dry ingredients together in a large mixing bowl.
Beat in your cream cheese (softened) and butter in until well mixed. Slowly add your eggs in a few at a time and mix.
Add your vanilla and lemon extract. Mix well until well incorporated. Pour into a well greased 9 inch tube cake pan.
Bake for 1 hour and 20 minutes to 1 hour hour and 30 minutes at 325 degrees. The cake should be golden brown on top.
🥡 How to store leftovers
To store this Amish pound cake, store it in an airtight container at room temperature. The cake will be good for 3 to 4 days.
👩🏻🍳 Tips for this recipe:
- You can use a bundt cake pan or a 9 inch tube pan.
- Add the eggs slowly so that they are mixed evenly while you mix.
- Try serving this pound cake with fresh fruit and whipped cream.
- After pouring your cake mix in the pan, be sure to spread it as evenly as possible. This will ensure that you don’t have cracks on the top of your cake and it will looks so much nicer.
Other Amish Recipes:
If you tried this Amish Pound Cake or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Amish Pound Cake
Equipment
- 9 inch tube cake pan or bundt cake pan
Ingredients
- 3 cups all purpose flour
- 3 cups sugar
- 6 large eggs beaten
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- ¼ teaspoon lemon extract
- 1 package cream cheese (about 8 ounces) softened to room temperature
- 1 ½ cups unsalted butter
Instructions
- Begin by preheating your oven to 325 degrees.
- In a small bowl, crack your eggs and then beat them. Set aside.
- Mix your dry ingredients together in a large mixing bowl.
- Beat in your cream cheese (softened) and butter in until well mixed.
- Slowly add your eggs in a few at a time and mix.
- Add your vanilla and lemon extract. Mix well until well incorporated.
- Pour into a well greased 9 inch tube cake pan.
- Bake for 1 hour and 20 minutes to 1 hour hour and 30 minutes at 325 degrees. The cake should be golden brown on top.
Notes
- After pouring your cake mix in the pan, be sure to spread it as evenly as possible. This will ensure that you don’t have cracks on the top of your cake and it will looks so much nicer.
- Add the eggs slowly so that they are mixed evenly while you mix.
Lorraine says
OMG it came out amazing. It’s super cold outside and perfect day for baking right! I’ve been craving Amish pound cake since that last time I bought it from an Amish market near my fiancé home in Pennsylvania. This did the trick, thank you for a delicious recipe.
PS. I believe it’s supposed to be dense, that’s how the texture of Amish pound cake is supposed to be.
Barbara Johnson says
Is this cake too dense to slice in layers so that I can put jam and pudding between layers
Two Pink Peonies says
I have not tried to slice it and add jam but if you try it, please let me know if it works out OK. If you try, I hope you enjoy the cake.