Rating: 5 stars 4.9
22 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Moist and delicious pound cake that is simple to prepare. This recipe works well with conversions to soy products for a lactose-free dessert as well.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
16
Yield:
1 cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.

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  • Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan.

  • Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Cook's Note:

I make this cake for my husband and 5 kids to put in their lunches. I use a Wilton(R) long loaf pan. When cooled I cut the cake into 1-inch slices and put in Ziploc(R) sandwich bags then the freezer. In the morning I put a slice in everyone's lunch bag and by noon they are perfect to eat and it helped keep their lunch cold.

I also use different extracts like coconut, almond, and peanut butter to switch it up. Mini chips work best as larger chips tend to sink.

Nutrition Facts

459 calories; protein 6.3g; carbohydrates 57.4g; fat 24.5g; cholesterol 93.2mg; sodium 274.7mg. Full Nutrition
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