Philadelphia Pound Cake

Everyone has their favorite cake. And what better cake to love than pound cake? It is great for dessert, a snack in the middle of the day, or for breakfast (we all do it). I love making this cake, my kids all love it,  I love it, and basically anyone who eats it loves it. Who can resist a hunk of sweet, dense, buttery heaven? No one! 

1 c. (2 sticks) butter, softened

2 c. Sugar

1pkg.   cream cheese, softened

1 tsp vanilla

6 eggs

2 c. Flour

1 TBSP baking powder

1 tsp salt

Cream the butter and cream cheese until fluffy. Add the sugar. Mix. Add vanilla and eggs. Combine the flour, baking powder and salt, add them and mix until combined. Pour into a greased pan. 12 c fluted or 10 inch tube pan. Bake for 1 hour in a 350 oven. Let cool in pan for 10 minutes, then turn onto a wire rack to finish cooling.  You may want to sprinkle with powdered sugar. 

Banana snack cake

I just love a quick and easy treat for my family. This cake takes little time to make and will disappear before your eyes.  A nice after school treat or a weekend snack. 

2/3 c. Sugar
1/2 c. Sour cream
(Or plain yogurt)
2 TBSP butter , softened
2 overripe bananas, mashed
1 tsp vanilla
1 c. Flour
1/4 tsp salt
1/2 tsp baking powder


Preheat oven to 350. Grease a 8x8 glass baking pan.  Cream together sugar, sour cream, butter and banana. Mix in the vanilla. In a small bowl combine the salt, baking powder and flour. Ass flour mixture to the wet ingredients and mix until combined.  Pour into the prepared pan. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.  Cool on baking rack. 

This cake is awesome as is, but here is a frosting to put it over the top.

2 tsp butter, softened
1/4 c. Heavy cream
1 TBSP vanilla
1  1/4 c. Confectioner's sugar

Beat butter and sugar together, and add vanilla. Add the heavy cream slowly, then mix until fluffy. Spread on cooled cake.

I love my banana cake to be stored in the fridge. It stays fresh and the frosting gets a little firm.