It’s easy because it’s a mix-and-bake kind of recipe, you don’t have to pound the pan on the counter to release air bubbles, and you don’t need any special kind of pan either. In this recipe, the cakes are made in two 5×8-inch loaf pans.
And it’s perfectly delicious because there is CREAM CHEESE in the recipe. The cakey part is rich and delicious, and the top of the cake has a crust that you want to peel off and devour.
This recipe conveniently makes two cakes. Eat one now and freeze one for later (or eat both now!) It’s nice to have one in the freezer as an “emergency dessert”… when people are stopping by at the last minute and you don’t have anything to offer them! Pull this out of the freezer and serve it with fresh fruit and freshly whipped cream. I always keep heavy cream for whipping in my refrigerator in the summer (it has a pretty long shelf life). And fruit is abundant in my house all year long, but especially in the summer. It’s an easy dessert to pull-off, even if you aren’t a baker or if you aren’t too terribly skilled in the kitchen. I’m tellin’ ya… it’s the Easiest Pound Cake Recipe Ever!
