Cream Pound Cake Recipe

4 4 4
Cream Pound Cake Recipe
Cream Pound Cake Recipe photo by Taste of Home
Publisher Photo

Cream Pound Cake Recipe

Read Reviews
4 4 4
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

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

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.
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.
Originally published as Cream Pound Cake in Country April/May 1993, p47

Nutritional Facts

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

Popular Videos

  • 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.
Originally published as Cream Pound Cake in Country April/May 1993, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCream Pound Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lvarner User ID: 35803 268762
Reviewed Jul. 1, 2017

"This is a very good pound cake recipe that can be used as the base for so many great desserts. It's great topped with ice cream and/or whipped cream (and fruit as well). I love that I don't have to dig out the butter for this recipe!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

Loading Image