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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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yuehching User ID: 224401 223866
Reviewed Mar. 30, 2015

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

Monarchsmomma User ID: 1811632 33992
Reviewed May. 7, 2010

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

carolynstowers User ID: 4001197 38461
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.