Best Pound Cake

A couple of tricks like using cream, cake flour and alternating the wet and dry ingredients make this the Best Pound Cake you’ll ever taste! Dense and moist, with a fine crumb, it’s an amazing staple for your dessert repertoire.

The pound cake got its name from the simple proportions used to make the batter. British in origin, the first recipes called for a pound each of butter, sugar, eggs, and flour. I’m not sure what my ingredients weigh, but I guarantee the results are scrumptious!


Ingredients
 2 sticks butter, at room temperature, plus more for greasing the pan
 3 cups sugar
 7 eggs, at room temperature
 2 teaspoons vanilla
 1/2 teaspoon salt
 3 cups cake flour, sifted twice
 1 cup heavy cream

Instructions

  1. Butter and flour (or use a flour and oil cooking spray like Baker's Joy) a 10-inch tube or Bundt pan (do not use a 2 piece angel food cake pan).
  2. Cream butter and sugar, using paddle attachment if using a stand mixer. Beat on medium high for 5 minutes.
  3. Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then mix in the salt.
  4. With mixer on low, mix in half the flour, then all the cream, and then the rest of the flour. Scrape down bowl, and beat on medium high for 5 more minutes. Batter will be satiny.
  5. Pour the batter into your prepared pan. Drop the pan onto the counter once or twice to remove air bubbles. Place in lower third of a cold oven. Set oven to 350º and bake 60-75 minutes or until a toothpick inserted in center comes out clean or with just a couple crumbs.
  6. Cool on a wire rack for 30 minutes. Remove from pan onto serving plate and cool completely.

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