Light, airy, and moist pound cake. Reminder: If using dairy products, modify the flavor by adding 2/3 cup whipped cream and 1/3 cup flavored coffee creamers. They are fantastic, so give them a try.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 14 |
| Yield: | 1 10-inch tube pan |
Ingredients
- 1 cup butter, room temperature
- 3 cups white sugar
- 6 eggs, room temperature
- 3 cups cake flour
- 1 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (Optional)
- 1 tablespoon confectioners’ sugar, for dusting (Optional)
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
- Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
- Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
- Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners’ sugar and serve with fruit or by itself.
- If using a dark lined or coated pan, lower the oven temperature to 300 degrees F (150 degrees C) and bake for the same amount of time.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 131 mg |
| Sugars | 44 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Followed recipe exactly except used AP flour. At the end of cooking time, there were a couple places not done so I put back in for 10 minutes. Took out, inverted and basically had a baked shell with gooey mess inside. Why??
Crispy top, very dense, not a pound cake at all. Mostly (negative): too sweet for our taste. A waste of ingredients, energy (it needs over an hour of oven) and time. Don’t recommend it (if you want pound cake)
It came out moist and dense. However, too sweet and I think could have benefited from a little salt.
Follow the recipe exactly, and the cake turns out really good. Delicious. Needs the powdered sugar or whipped cream topping, though, as the cake itself is just….cake. Also, be prepared to work your wrist muscles because all that whisking of each ingredient individually is a lot of work. Well worth it, though!
I made this in two loaf pans. Each one have a crispy crust on top that came off. Tastes good but wonder what caused that.
I made this cake. When I inverted to remove from the pan a cake along with a glop of uncooked batter came out. The only reason I gave 3 stars was because the baked portion of the cake was phenominal. Best I had ever tasted. Will try again with a little less liquid and a little more time in the oven.
My family has been making this cake since the 70s. It was in my grandmother’s church cookbook. My parents always gave it to their neighbors as a Christmas gift. I miss those days.
Delicious make them for the first time, loved them so much now making more today.
This cake tasted really good, although I used half as much sugar and it was too sweet still. I left out the lemon flavoring. It has a good flavor. I would make it again and cut the sugar down to 3/4 of a cup.
The negative reviews are all correct! This cake took ridiculously longer than what the recipe stated. I understand ovens are all different, but the time should be within a 10 minute variance. It took me an extra 40 minutes to bake through. The flavor was also flat and lacking. I have made a great cream cheese pound cake with cake flour and that is so much better than this recipe. The only reason I even bothered with this recipe was to use up a half gallon of heavy whipping cream my husband mistakenly bought for half and half! I even added an overflowing tablespoon of vanilla, and still not flavorful.
I used sifted all purpose flour and not cake flour.
I had some strawberries that needed to be used up, so I tossed them in a pan with a bit of sugar and water, and made a nice strawberry sauce out of them. I was going to run to the store and pick up a package of those strawberry shortcake shells that you can find in the bakery department, but then I thought “why not make my own cake?” I’m so glad that I chose this recipe! I cut the recipe in half, and baked in (2) 7″ x 3″ pans for exactly 45 minutes. They turned out perfect! I sliced one of the cakes and placed some fresh strawberries and blackberries around the slices so that I could take a pretty picture! It turned out so pretty, I think I’m going to serve it like that, and put that strawberry sauce in the freezer for another time! Thanks for the recipe!
I prepared this recipe as is. I found it very dry and with a texture that resembled more of Angel cake than pound cake. I made half the recipe. I made them into couple cupcakes and mini bundt type. I followed the recommendations related to temperature and dark pans. I just don’t exactly know what went wrong. The grainy texture was not necessarily bad but I guess that could be related to the cake flour. BTW, this is the first time I bake something using cake flour and no leavening agent. I am still puzzled as of why it came out so dry. I know recipes are a set of instructions not guaranteed results. As a seasoned baker and cook I have to say that this recipe lacks moisture. I will experiment with it as I do believe it has potential to be a good recipe, but overall I was not impressed. I do however given the outcome made my own raspberry sauce. This made it edible and really delicious. I would say on its own it lacks moisture, with a fruit sauce or ice cream…then it IS something! I do recommend to stick with the ratios of flavorings a bit more than that can make this cake overpowering. Oh and one last thing you can even try to use a bit less sugar (about a few tablespoons less) and you will still have a good tasting cake with just the right amount of sugar.
I was looking for an alternative to Budin Ingles, which is like a pound cake with candied fruits added to it and served during the Christmas/New Year holidays here in Uruguay. I followed the recipe til the end, then added candied fruit pieces, raisins and dried blueberries. It seemed awfully sweet to me, but my audience liked it and that’s what’s important!
I agree with some of the other reviewers. It is very sweet. I also had to add an extra 20 minutes for it to cook through. Otherwise, it was an easy recipe to follow, and it did come out moist/soft. I won’t be cooking this one again, there are so many others to try! 🙂
This is our families go to cake when we want a pound cake. My boyfriend and friends just loves it. Great flavors, easy to make. Just follow the recipe exactly and it’s the best cake you will ever make. It’s light and not dense as other pound cakes.
I only used 2 1/2 cups of sugar and it was still too sweet
the perfect pound cake. moist and super delicious… have made it 10+ times and comes out perfect every time… dont be tempted to reduce the sugar or use a lighter cream substitute… its a perfect pound cake … enjoy it in all its glory
Absolutely delicious. My family loves this pound cake. We took it to a gathering & it was gone so fast. Next time we went for a gathering & regrettably did not bring it, my sister demanded I give her the recipe so she could go to the store & buy the ingredients so I could make it right there at the party. Awesome recipe! Thank you!
This cake is a winner. My family loved it. I did add a dash of salt and used only 2 1/2 cups of sugar.
This cake is sinful, gets better day by day. I only made it because I had heavy cream that was about to expire, so glad I did.