The Ultimate Classic Pound Cake Recipe

Discover the ultimate classic pound cake recipe that has been a beloved favorite in our family for years. This rich and buttery cake is perfect for any occasion, combining a tender crumb with a deliciously moist texture. It’s simple yet decadent, making it a must-try for any baking enthusiast.

This pound cake has become a staple in our household, especially loved by my husband and kids. I remember the first time I baked it – the warm, inviting aroma filled the house, and the kids couldn’t wait to have a slice. Now, it’s our go-to dessert for family gatherings and celebrations. It’s so good that my husband often requests it for his birthday instead of a traditional cake!

Why This Pound Cake Recipe

What Makes This Pound Cake Special

• Rich Flavor: The combination of butter and heavy cream creates a rich and indulgent flavor that is hard to resist.
• Perfect Texture: Sifting the cake flour twice ensures a delicate, tender crumb.
• Simple Ingredients: Made with pantry staples like butter, sugar, eggs, and vanilla.
• Versatile: Perfect on its own or served with fresh berries and whipped cream.

Ingredients

• 226 grams (1 cup) butter, at room temperature, plus more for greasing the pan
• 600 grams (3 cups) sugar
• 7 eggs, at room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 360 grams (3 cups) cake flour, sifted twice
• 240 ml (1 cup) heavy cream

Directions

1. Prepare the Pan: Grease and flour a 10-inch tube or Bundt pan (avoid using a 2-piece angel food cake pan).
2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 5 minutes until light and fluffy.
3. Add Eggs and Vanilla: Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and salt.
4. Incorporate Dry and Wet Ingredients: With the mixer on low, add half of the sifted cake flour, followed by all the heavy cream, then the remaining flour. Scrape down the bowl as needed.
5. Final Beating: Increase the mixer speed to medium-high and beat the batter for an additional 5 minutes until it becomes satiny and smooth.
6. Pour and Prepare for Baking: Pour the batter into the prepared pan. Drop the pan onto the counter a couple of times to release any air bubbles.
7. Bake: Place the pan in the lower third of a cold oven. Set the oven to 350°F (175°C) and bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
8. Cool and Serve: Cool the cake in the pan on a wire rack for 30 minutes. Then, remove the cake from the pan and let it cool completely on a serving plate or cooling rack.

Notes

• Substitutions: If you don’t have cake flour, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing those 2 tablespoons with cornstarch. Sift well before using.
• Flavor Variations: Add a teaspoon of almond extract or a tablespoon of lemon zest for a flavor twist.
• Serving Suggestions: This pound cake is delightful on its own, but it pairs wonderfully with fresh fruit, whipped cream, or a simple glaze.
• Storage: Store the cake in an airtight container at room temperature for up to 5 days, or freeze for longer storage.