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


  • 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.
  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.

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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