Part of the reason I love cooking and baking so much is that it’s an easy, fun thing to share with others. It’s a lesson I learned from my Mema as a child – not from anything she ever said, but from watching how she showed love by feeding others. And so, when a sweet friend’s birthday was approaching last week, I knew I wanted to make a dessert to celebrate her special day.
As soon as I heard that my friend loves pound cake I knew immediately that I wanted to make her a creamy pound cake decorated with fresh whipped cream and fruit. This is a tradition my mom and I started together over a decade ago, using angel food cakes as our base to place fruit in pretty patterns. It’s beautiful and delicious, and it’s a unique look to dessert that will be the hit of any party.
You can have a lot of fun with the fruit; I used kiwi, strawberries, and blueberries, but we’ve used raspberries and blackberries before, too. You can use the fruit to create an initial, for instance, or go with a more graphic pattern like I did:
If you’re not a baker, you can very easily replicate this cake by buying an angel food cake from your local bakery and going from there. I hope, though, that you’ll give my cream cheese pound cake a try, because it’s rich & dense & oh-so-good.
Oh, and see that hole in the middle of the cake? I take 1 cup of whipped cream and 1 cup of finely chopped strawberries, mix those together and fill the hole so I end up with a nice flat top for the whipped cream and other fruit.
This is a great summer dessert, and a real show-stopper to bring to parties. You can get your kids involved with decorating, too – they’ll love coming up with patterns for the fruit, and they can snack on the leftovers as much as they want.
And really, if this cake doesn’t make you smile, I don’t know what will.
- 8 oz package cream cheese
- 1¼ cups butter
- 2½ cups white sugar
- ¼ cup buttermilk
- 6 eggs
- 2⅔ cups all purpose flour
- 6 tablespoons corn starch
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- Zest from one lemon
- 2 cups heavy cream
- 2 teaspoons vanilla
- ¼ cup powdered sugar
- Whatever you like!
- Grease a bundt pan; set aside.
- In a large mixer bowl, on medium speed, cream the room temperature butter & room temperature cream cheese until very smooth, at least 5 minutes.
- Add sugar ¼ cup at a time, streaming the sugar in as the mixer continues to work at medium speed. Beat until the mixture is very airy, at least another 5 minutes after all the sugar has been added.
- Add vanilla, and then add one egg at a time, then lemon juice and lemon zest, continuing to mix until everything is well incorporated.
- In a separate medium bowl, sift the all-purpose flour and corn starch together well; then add to the wet ingredients a little bit at a time with the mixer continuing on medium speed. Mix just until the flour is evenly distributed through the batter.
- Pour the batter into the bundt pan, and place on the middle rack of a COLD oven. Turn the oven to 300 degrees F (325 degrees if you have a light-colored pan), and bake for at least 1 hour and 20 minutes. Check with a toothpick for doneness. If the cake isn't done, continue to bake 10 more minutes and check again.
- While the cake is cooling, mix the powdered sugar, vanilla, and heavy cream together in a cold metal bowl (I place my bowl and beaters in the freezer before I make whipped cream). Beat on high until peaks form, then place the whipped cream in the refrigerator until the cake has cooled.
- Spread the whipped cream over your cake, filling the hole in the bundt cake with more fruit and whipped cream. Have fun placing fruit however you like to create a beautiful pattern.