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Velvet Pound Cake

Recipe by Jennifer Crisman, Ravenna, Ohio
First place, Cakes (Pound Cake), 2017

Baking temperature: 325 degrees
Baking time: 90 minutes
Yield: Approximately 9 servings


  • 14 T unsalted butter, at room temperature
  • 3 oz cream cheese, at room temperature
  • ¾ t salt
  • 1 ½ c sugar
  • 1 ¾ c all-purpose flour
  • 1 t baking powder
  • 2 ½ t vanilla extract
  • 5 eggs


  • Preheat oven to 325 degrees.
  • In electric mixer bowl, beat together butter and cream cheese, at high speed, until it’s very light and fluffy
  • Add salt, sugar, flour and baking powder and mix to combine; the batter will be stiff. Add the extracts, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each egg is added; the finished batter should be extremely light and fluffy
  • Spoon the batter into a greased 9 x 5 loaf pan. Bake the cake in a preheated 325 degree oven for 90 minutes (tenting it lightly with aluminum foil after 60 minutes) until a cake tester inserted into the center comes out clean
  • Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. Serve the cake warm or at room temperature. Store well-wrapped at room temperature
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