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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1DO NOT PREHEAT OVEN!
Have all ingredients at room temperature.
Generously grease and flour 10" tube pan.
2Cream butter and sugar well.
Add eggs one at a time, beating after each.
3Sift dry ingredients together.
Alternately add amounts of dry ingredients and heavy cream to eggs/sugar mixture, ending with flour.
Stir in almond flavoring.
4Pour 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.
5Cool for 10 minutes in pan before turning out.
Fantastic served alone but even better with fruit and homemade whipped cream.
6Throw all your other pound cake recipes in the garbage.

About this Recipe

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