A couple tricks like using cream, cake flour and alternating the wet and dry ingredients make this the Best Pound Cake you’ll ever taste!
Pound cake got it’s name from the simple proportions used to make the batter. British in origin, the first recipes called for a pound each of butter, sugar, eggs and flour. I’m not sure what my ingredients weigh, but I guarantee the results are scrumptious!
This is Truly THE Best Pound Cake
Wood shop, metal shop, sewing and home ec. In junior high, I took a quarter of each. I haven’t made a trowel or wood carving since then, but I do think some of those baking lessons paid off. Mrs. Johnson (was that her name???) gave us an assignment to bake something at home.
I perused my mother’s cookbooks and found an easy recipe. Pound cake. Even though I forgot the vanilla, my teacher admired the wonderful taste and texture. And I learned that I could bake! Years later I found what is still the Best Pound Cake I have ever made. I promise!
Elvis’ Favorite Pound Cake
When Epicurious became my primary recipe tool about 2 decades ago, I discovered Elvis’ Favorite Pound Cake. Cream and cake flour give it a marvelous crumb. With all the fabulous seasonal berries, it is a wonderful spring and summer dessert. Make sure to whip this Best Pound Cake for your next gathering but take note that it’s delicious any time of year. Try it with a sauce made of frozen raspberries in the winter or just with a dusting of powdered sugar. You won’t be disappointed.
Tips for Making This Perfect Pound Cake
As with most cakes there are a few universal tips, like having your eggs and butter at room temperature. But some other pointers are a little different for making a perfect pound cake.
Mixing the Pound Cake Batter
- Start with room temperature ingredients. You can set the eggs, butter and cream out on the counter about an hour before mixing. On occasion, I will hurry along the process by putting my eggs into a bowl of warm water.
- Using room temperature ingredients will help increase the volume of the batter.
- Use the paddle attachment to beat the butter and sugar. This will ensure a velvety batter without incorporating a lot of air. This assists in giving the pound cake the dense crumb for which it’s known.
- Like with a cheesecake, you only want to beat the eggs until they’re just incorporated. Do not over mix.
- Use cake flour for a finer, more delicate crumb. Sifting three times lightens it up even more.
- Also do not over mix the flour once it is added. Over mixing will activate the gluten, making for a tougher cake.
Baking the Pound Cake
- Grease and flour your tube pan or use a non-stick flour and oil spray like Baker’s Joy. Do not use a 2 piece angel food cake pan as the batter will spill out of the bottom as it bakes.
- PRO-Tip: This recipe calls for starting the cake in a cold oven. I’m not a chemist, but this may be because it will delay the leaveners from forming carbon dioxide. CO2 is responsible for making air bubbles and therefore creating a lighter, airy cake. This step is unique to some pound cake recipes.
- Most pound cakes take an hour or more in the oven. Be patient. Insert a toothpick into the center of the cake. It should come out clean when the cake is done.
- Let the pound cake cool in the pan on a wire rack for 10-15 minutes before gently shaking and flipping it out onto the cooling rack.
Storing Your Pound Cake
- Keep your pound cake covered at room temperature for up to 3-4 days.
- To store any longer than 4 days, cover with plastic wrap and freeze.
More Pound Cake Recipes You’ll Love:
Used in This Recipe:
Ingredients for Your Shopping List:
- Kitchen staples: Sugar, Butter, Vanilla Extract, Salt
- Eggs (you’ll need 7!)
- Cake Flour
- Heavy Cream
- 2 sticks butter, at room temperature, plus more for greasing the pan
- 3 cups sugar
- 7 eggs, at room temperature
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 3 cups cake flour, sifted twice
- 1 cup heavy cream
- Butter and flour (or use a flour and oil cooking spray like Baker's Joy) a 10-inch tube or Bundt pan (do not use a 2 piece angel food cake pan).
- Cream butter and sugar, using paddle attachment if using a stand mixer. Beat on medium high for 5 minutes.
- Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then mix in the salt.
- With mixer on low, mix in half the flour, then all the cream, and then the rest of the flour. Scrape down bowl, and beat on medium high for 5 more minutes. Batter will be satiny.
- Pour the batter into your prepared pan. Drop the pan onto the counter once or twice to remove air bubbles. Place in lower third of a cold oven. Set oven to 350º and bake 60-75 minutes or until a toothpick inserted in center comes out clean or with just a couple crumbs.
- Cool on a wire rack for 30 minutes. Remove from pan onto serving plate and cool completely.
I have also baked half a batch using 3½ eggs (estimating the volume of a half of a large egg), and baked in a loaf pan for 45 minutes.
Serving Size:1 slice
Amount Per Serving: Calories: 564 Total Fat: 26g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 171mg Sodium: 257mg Carbohydrates: 78g Net Carbohydrates: 0g Fiber: 1g Sugar: 51g Sugar Alcohols: 0g Protein: 7g