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Pound Cake

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




This recipe serves:


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Units of Measurement:
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)


  • 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


  • 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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