Pound Cake

One of the Husband’s favorite things for me to make is pound cake.  Luckily for him, it’s a really easy cake to whip up on short notice!  I’m so grateful to have a family full of great cooks, and my recipe for pound cake is actually my aunt’s.  She is one of the best cooks I know, and she has generously shared many recipes with me.  So feel privileged, because I’m about to share it with you, too!

First, gather your supplies.


Woopsies!  Forgot the extracts.


And in list form:

-2 sticks butter

-3 cups sugar

-6 eggs

-3 cups cake flour

-1/2 pint heavy whipping cream

-1 tsp. vanilla extract

-1 tsp. almond extract

Be sure to bring your butter, eggs, and whipping cream to room temperature before beginning.  This is a good rule of thumb for all baking.  I usually go ahead and grease my bundt pan at this point.  I use a baking spray with flour for this, as opposed to buttering and flouring like I do a regular cake pan because it’s much easier.  Make sure you get every nook and cranny, or your crust won’t be perfect.  The more intricate your pan, the more grease!


You can also use a tube pan, but I think a bundt pan just makes a prettier cake.  In addition, my tube pan is aluminum, and doesn’t seem to give my cakes as good of a crust, so I opt for the bundt pan.  It’s just personal preference!


Cream your butter and sugar together with a mixer until it’s light and fluffy.  Add the eggs, one at a time.  Always crack each egg into a bowl alone before dumping into the batter.  A related tip: use half of your cracked egg shell to fish out small pieces of shell from the egg in the bowl.  You’ll get it a lot quicker that way.

It will look really creamy at this point.  Lower your mixer speed to LOW, then add the flour and cream alternately, starting with the flour and ending with the flour.  Do this just a little at a time.  If you add the flour too quickly or too much at once, or your mixer is at too high of a speed, you’ll rapidly find yourself with quite a mess.  Flour will go EVERYWHERE!


At this point, it should look almost like a dough, rather than a batter.  It’s really thick!  Increase your mixer speed again, and add your extracts.  You’re done!  Well, almost.  Use a spatula to transfer the batter to the pan, and I also try to smooth it out with the spatula as best I can.  Pop it in an oven preheated to 350 degrees.


One hour and 15 minutes later, it’s finished!  Remove to cool on a rack.


When the pan is completely cool to the touch, you can flip it onto a cake stand, platter, plate with a fork… whatever floats your boat.  It probably won’t be perfectly flat on the used-to-be-the-top-and-now-it’s-the-bottom.  That’s okay.  Gravity will do work on that after a while.


If you want to get real crazy, you can make a glaze with:

-1 10 ounce package of powdered sugar

-5 T milk

-2 tsp. vanilla

I don’t have any pictures for this, because this cake usually gets sliced before I have time to glaze it.  And honestly, there’s really no need for any accoutrement.  However, this particular evening, I had a whole pint of whipping cream, so I whipped up some fresh whipped cream!

Into the mixing bowl went the rest of the whipping cream.  I added a tablespoon of sugar, and a splash of vanilla extract.  Turned it on high speed, and it went from this:


to this!


Whip it until it forms “stiff peaks,” as so many recipes like to say.  Just don’t over-whip it, or you’ll have butter in that bowl instead of whipped cream.  Which, now that I think of it, wouldn’t be so bad on pound cake… Anywho, you’ll know it’s ready when it forms a ball of whipped cream in the whisk attachment, like so:


When the cake is cool and your whipped cream is complete, top one with the other, and anything else you’d like!  We chose strawberries because we already had them cut up in the fridge and because pound cake is delicious with whipped cream and strawberries.


You’ll want to store this cake covered – either with a cake dome, like I have below, or if I’m transporting it or giving it away, I’ll wrap it once with clear wrap, and again with tin foil.  Either way keeps it from drying out too quickly.  A covered cake stand is prettiest, though!


 ShoppingMarble cake stand and dome: birthday gift from my parents this year – dome and stand; vintage pyrex dish – similar; vintage jadeite mixing bowl – similar; Lenox pearl platinum flatware here; Lenox french perle everyday china here.  You can find all sorts of bundt pans all over, but I’ve been drooling over this one since I saw it on the cover of Southern Living in November!

So tell me: How do you like your pound cake?  I must admit, I’m very guilty of topping my slice with just a pat of butter and heating it up in the microwave…

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17 thoughts on “Pound Cake

  1. Mary Miller

    You need to submit this as a tutorial for Pillsbury!!! I think I’ll go have a slice of “Ulatha” right now..maybe with a little whipping cream on top!!!

  2. David J. Little

    Try grating semi-sweet chocolate about 1/3 cup and white chocolate 1/3 cup adding it to the batter. This makes a killer cake.

  3. Pat B.

    Can I divide this receipe in half and cook in 2 bread size pans . Doing that will enable me to share one with our new neighbors as a welcoming cake

    1. oystersandpearls Post author

      Sure thing! Just start testing them by inserting a toothpick into the center about halfway through the original bake time. It’s done when you can remove the toothpick with no crumbs sticking to it. Enjoy!

    1. oystersandpearls Post author

      You’re right, it doesn’t! I don’t think I’ve ever made any recipe for pound cake that calls for baking powder or soda, actually. The cake crumb is very dense in pound cake and not light and fluffy like a regular cake, and the top becomes crisp and crunchy and delicious! Give it a shot – I think you’ll like it as much as my family does!

      1. Sylvia

        Amazing I was making your pound cake while asking you my question the pound cake turn out great 2. Sticks less butter than my original pound cake recipe I also use 4 cups of cake flour and 2 teaspoons of baking powder everything else same as yours mine is from my great grandmother

  4. Janet

    the recipe is great but varies a lot because you did not give specifics on how long to mix while going from step to step. I don’t want to under mix or over mix because it changes the texture altogether. Could you be specific?

    1. oystersandpearls Post author

      My original recipe doesn’t give times either. Not many old recipes do! :) As a general rule, I mix until everything is well incorporated and there are no dry bits floating around. I’m afraid I don’t have time to make a cake at the moment and record the times, but the next chance I get I will do my best to remember to time it and update this post!

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