Classic Cream Pound Cake
A rich, buttery pound cake with a moist crumb and classic vanilla flavor, perfect for special occasions or everyday indulgence, appealing to all cake lovers.
Ingredients
Instructions
- Grease and flour a 10-inch tube pan. Do not preheat the oven.
- Cream butter and sugar with an electric mixer in a large mixing bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Blend in vanilla.
- Sift flour and salt together.
- Add to the creamed mixture alternating with heavy cream, beginning and ending with the flour.
- Spoon batter into the prepared pan.
- Place the pan in a cold oven and then turn the oven to 325°F.
- Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out on a wire rack and cool completely.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until very fluffy. If you don’t have heavy cream, you can substitute with half-and-half or whole milk, though the cake may be less rich. Additionally, ensure your eggs are at room temperature for better incorporation. This classic pound cake pairs beautifully with Spicy Apple Dumplings for a delightful dessert duo.
Serving Suggestions
Serve slices of this classic cream pound cake with a dollop of whipped cream or fresh berries for an elegant touch. It also pairs nicely with a cup of tea or coffee. For a more indulgent dessert, drizzle some Rice Pudding With Caramel Sauce over the cake for a rich combination.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Cream Pound Cake contains roughly 431 calories, with 3g protein, 31g carbohydrates, and 20g fat. It is an excellent source of vitamin A (25% of the Daily Value). Note that it is relatively high in sodium, at 579mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While all-purpose flour is recommended for this classic pound cake, you can use cake flour for a softer texture. Keep in mind that the cake may not rise as much, so adjust baking times accordingly.
What if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure to check for doneness with a toothpick and avoid overmixing after adding the flour to maintain that lovely rise.
Can I add flavors or ingredients to this cake?
Absolutely! You can add citrus zest, almond extract, or even chocolate chips for a twist. Just be cautious with the amounts to not alter the liquid balance of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).