Print Options

 
 
 
 Print
Cream Pound Cake Recipe

Cream Pound Cake Recipe

This was my grandmother's favorite cake to make. My mother made it a lot, too, and now I do. It can be sliced thin and topped with strawberries (or any fruit) and whipped cream for a super dessert.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD:12-16 servings

Ingredients

  • 6 eggs
  • 2-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 pint heavy whipping cream

Directions

  • 1. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine the flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-in. tube pan.
  • 2. Bake at 350° for 60-70 minutes or until cake tests done. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.

Nutritional Facts

1 serving (1 slice) equals 350 calories, 13 g fat (7 g saturated fat), 120 mg cholesterol, 148 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.