Real Recipes From Real Home Cooks ®

the last pound cake you'll ever make

(2 ratings)
Recipe by
Cheryl Kemptner
Palm Desert, CA

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 ratings)
yield 10 " tube pan cake
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For the last pound cake you'll ever make

  • 2 stick
    unsalted butter, at room temperature
  • 3 c
  • 6 lg
    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

  • 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.

Categories & Tags for The Last Pound Cake You'll Ever Make: