Pound Cake
By Traeger Kitchen
Every epic, Traeger meaty masterpiece deserves a wood-fired dessert to compliment the savory storm. Versatile pound cake hits the sweet spot. IMPORTANT NOTE: This recipe has been updated to include ingredients that went missing due to a technical glitch.
Prep Time
10 Min
Cook Time
1 Hr
Pellets
Cherry
Ingredients
This recipe serves:
10
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Cup | all-purpose flour |
| 1/2 Teaspoon | baking powder |
| 1/4 Teaspoon | kosher salt |
| 1 1/2 Cup | unsalted butter, softened, plus more for greasing |
| 8 Ounce | cream cheese |
| 3 Cup | Sugar |
| 6 | eggs |
| 1 Tablespoon | pure vanilla extract |
| 1 Tablespoon | finely grated lemon zest |
| As Needed | Fresh berries for serving (optional) |
| As Needed | Whipped cream for serving (optional) |
Steps
1
In a small bowl, whisk the flour, baking powder and salt. In a large bowl or in a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, beating in between each addition. Add the vanilla and lemon zest, and beat to combine. Add the dry ingredients and mix just until combined.
2
Grease 1 12-cup Bundt pan or two loaf pans. Pour batter into greased loaf pan(s), dividing it evenly if using the two pans.
3
Preheat the Traeger with the lid closed to 325°F; this will take about 15 minutes.
325 ˚F / 163 ˚C
4
Place loaf pan(s) on the grill grate and bake until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Check the cake after 45 minutes, if golden brown, cover loosely with foil and continue to cook.
325 ˚F / 163 ˚C
01:00
5
Let the cake cool in the pan for 10 minutes before removing. Transfer it to a cooling rack to cool completely.
6
Slice and serve with fresh fruit and whipped cream, if desired. Enjoy!
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