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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


  • 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


  • 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 slice: 350 calories, 13g fat (7g saturated fat), 120mg cholesterol, 148mg sodium, 53g carbohydrate (35g sugars, 1g fiber), 5g protein .

Reviews for Cream Pound Cake

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Reviewed Mar. 30, 2015

"I followed the recipe as stated except used less sugar. Everyone enjoyed this moist and rich cake. Thanks for sharing."

Reviewed May. 7, 2010

"I have been making this pound cake for years. It is a great recipe. Try it with fresh fruit & cream."

Reviewed Feb. 16, 2010

"cake texture came out very good. The taste was a flour flavor. I think this recipe could use butter for flavor. My family including my dog didn't like this cake."

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Wine Pairings

Sweet White Wine

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