The Last Pound Cake You'll Ever Make

Cheryl Kemptner


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.


★★★★★ 2 votes

10" tube pan cake
15 Min
1 Hr 15 Min


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

How to Make The Last Pound Cake You'll Ever Make


    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.

Printable Recipe Card

About The Last Pound Cake You'll Ever Make

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

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