The Last Pound Cake You'll Ever Make

Cheryl Kemptner

By
@CaGaPeach

Got this from my sister a few years ago and I didn't believe there was such a thing as a "perfect pound cake" recipe. Well, you won't ever go looking for another pound cake recipe after trying this. BTW, I don't normally like almond, but it's a MUST in this cake. I didn't like the vanilla nearly as much.

Also, it's great frozen and bring it out when guests are a surprise.


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Comments:

Serves:

10" tube pan cake

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

2 stick
unsalted butter, at room temperature
3 c
sugar
6 large
eggs, at room temperature
3 c
all purpose flour
1/2 tsp
baking powder
1/2 tsp
salt
1 c
heavy cream, at room temperature
2 tsp
real almond extract

Directions Step-By-Step

1
DO NOT PREHEAT OVEN!
Have all ingredients at room temperature.
Generously grease and flour 10" tube pan.
2
Cream butter and sugar well.
Add eggs one at a time, beating after each.
3
Sift dry ingredients together.
Alternately add amounts of dry ingredients and heavy cream to eggs/sugar mixture, ending with flour.
Stir in almond flavoring.
4
Pour into prepared tube pan and put in cold oven.
Set oven temperature to 325 degrees.
Bake for 1 hour and 15 minutes or a little less without opening door.
Test for doneness and do not overcook which will dry it out.
5
Cool for 10 minutes in pan before turning out.
Fantastic served alone but even better with fruit and homemade whipped cream.
6
Throw all your other pound cake recipes in the garbage.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American