Velvet Pound Cake


Recipe courtesy of

Fiori di Sicilia (flowers of Sicily) is a flavoring that has a light citrus/vanilla taste and aroma.  The flavoring is best used with plain or mild baked goods (like this pound cake) and elevates the baked item’s flavor from nice to Nice! Mark came home from work and was very pleasantly hit with the wonderful smell. This cake truly does have a velvety texture, and it is quite a dense cake.  The directions say that the batter is stiff,  I used an electric hand mixer and it was a real workout.  Next time I make this I will definitely use the stand mixer.  The outside is very dark brown, and the inside is a creamy yellow.  This cake was the perfect partner for the season’s first strawberries…add a little whipped cream and you’ll forget all about dinner.  Enjoy!



14 Tablespoons (1 3/4 sticks) butter, slightly softened

3 oz. package cream cheese, slightly softened

1/2 teaspoon salt

1 1/2 cups sugar

1 3/4 cups unbleached all-purpose flour

1 teaspoon baking powder

2 teaspoons vanilla extract*

1 teaspoon almond extract*

5 eggs

* You can substitute 1 Tablespoon lemon zest and 1/4 teaspoon lemon oil or 1/8 teaspoon Fiori di Sicilia flavoring, for the vanilla and almond extracts.





1. Preheat oven to 350°F.  In a large bowl, beat together the butter and cream cheese until light and fluffy.


2. Add the salt, sugar, flour and baking powder, mix to combine.  The batter will be stiff.

3. Add your flavoring of choice and 1 egg, beat well.  Continue to add in the eggs, one at a time and beating well after each addition.  The batter will become fluffy as you add in the eggs.

4. Spoon the batter into a greased 9×5 inch loaf pan.  Bake in a preheated 350°F. oven for 55-60 minutes, or until a cake tester inserted in the center comes out clean.


5. Remove from the oven and place on a wire rack to cool.  After 5 minutes, remove the cake from the pan and allow to cool on the rack.


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