Grandma Tina's Pound Cake


Grandma Tina’s Pound Cake


My late grandmother Tina had a reputation for being an incredible cook and baker, and anyone who knew her would tell you that her cakes were pure magic. She had an arsenal of legendary cakes (LOVED that coconut cake!), but this pound cake is my favorite.


It’s classic, simple and seems to appeal to most tastes. If you want to impress yourself (or others), whip this cake together. You’ll be wowed. Trust me.


NOTE: I prefer a plain vanilla cake, but you can add your own flavoring in place of the vanilla extract. Almond and lemon are good choices. Also, using cake flour is HIGHLY recommended for a light, fluffy cake. All-purpose flour tends to produce dense cakes.



3 cups cake flour

3 cups sugar

8oz package of Philadelphia Cream Cheese

1lb. (4 sticks) butter

1tsp vanilla extract; you can reduce or increase this amount, depending on your taste

6 eggs



Pre-heat oven to 350F.

Butter a bundt pan and set aside.

Cream the butter with the sugar and then add the cream cheese and continue to cream the three ingredients together. Splash in the vanilla extract, or your extract of choice.


Once the mix is properly blended, add flour, ONE CUP AT A TIME, to ensure that all the flour gets thoroughly incorporated. Use a rubber spatula to scrape the flour down the sides of the bowl and ensure that everything is mixed evenly.


Once the flour is thoroughly mixed, add in the eggs, ONE BY ONE, only adding another egg if the previous egg is thoroughly incorporated. Do not worry if the cake batter seems really thick, it should be.


Fill your greased bundt pan with the cake mix and bake it in the center of your over. Remember to periodically rotate your cake, as most ovens bake unevenly. Baking time will vary depending on where you live, but this cake typically takes 45+ minutes.

You will know your cake is done when a golden top forms and a butter knife comes out clean when you stick it in the cake.


-Chef Santi

Santana Caress Benitez