photograph by Matt Hulsman

Yield: 16 servings.

For the pound cake:
3 cups cake flour
½ teaspoon baking powder
3 sticks salted butter, softened
3 cups sugar
6 eggs at room temperature
1 cup buttermilk, warmed
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract

For the vanilla cream cheese frosting:
6 ounces unsalted butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
2 tablespoons buttermilk
1 teaspoon vanilla extract

For the pound cake: Grease and flour a 9-inch tube cake pan. Mix together flour and baking powder; set aside. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour. Add extracts. Pour into prepared cake pan and place in cold oven. Bake at 350° for 1 hour and 15 minutes. Remove from oven, cover with aluminum foil, and let sit until cool.

For the frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the buttermilk and vanilla extract.

This story was published on

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.