NoTime2Cook Recipe of the Week: Sugar Crusted Pound Cake with Chantilly Cream

This Cream Cheese Pound Cake was a top seller in our early farmers market days of NoTime2Cook. And just when I thought my Cream Cheese Pound Cake recipe could not get any better, I added a sugar crust and took this cake to the next level! This cake is delicious served plain or with your favorite icing or glaze. My favorite way to serve is plain with fresh fruit and my Chantilly Cream. (Hint: this is the same cake recipe we use with our legendary caramel icing.) It is a family favorite and has been tried and true through the generations. View the recipe at, where you can print and save it in your own recipe box!


  • 3 sticks unsalted butter
  • 8 oz. cream cheese
  • 3 cups sugar
  • 6 eggs
  • 1 T pure vanilla
  • 3 c. all purpose flour, sifted
  • ¼ t. baking soda
  • 1 t. salt
  • Fresh strawberries, peaches, blueberries, etc.

In an electric mixer, beat butter and cream cheese until smooth. Gradually add sugar and beat until fluffy. Then, add eggs one at a time and vanilla. Beat until creamy. Sift flour and combine with soda & salt.  Add flour slowly with mixer on low. When thoroughly mixed in, turn mixer up and beat about 2 minutes. Prepare a Bundt pan by greasing with shortening. Then dust completely with sugar. Spoon batter carefully into pan and push gently into corners.

Place on middle rack of cold oven, set oven to 300 degrees and bake 1 ½ hours. Allow to sit for 5 minutes, then turn onto a rack. It will release beautifully. Allow to cool completely before slicing. Cake will also bake well in other size pans such as a 9”X13” or small round, square, or rectangular cake pans. Increase oven temp. to 325 degrees and adjust time down to 30-45 minutes as smaller pans take less time to bake.  

Cake is done when an inserted toothpick comes out clean.


  • 1 cup heavy whipping cream
  • ½ cup sour cream
  • ¼ cup powdered sugar
  • 1 t. pure vanilla

Chill a stainless steel bowl and wire whisk beaters ahead of prep. Add all ingredients and beat until stiff and mixture forms peaks. Take care not to overbeat or mixture will become grainy when whipping cream begins to turn to butter. If this happens, you’ll have to discard and start over. This will keep in the refrigerator for 24 hours.

In 2005, Karen Kurr began selling her Cajun and Southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on, the NoTime2Cook website, and on social media.

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