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
- Prepare the Pan: Grease and flour a 10-inch tube or Bundt pan (avoid using a 2-piece angel food cake pan).
- 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.
- 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.
- 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.
- Final Beating: Increase the mixer speed to medium-high and beat the batter for an additional 5 minutes until it becomes satiny and smooth.
- 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.
- 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.
- 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.
