Are you a fan of pound cake? I absolutely LOVE it! Some pound cakes can, let’s face it, be dense, dry and kind of tasteless. Done right, though, it can be sublime – moist, sweet, fine-textured and so amazing the only finish it needs is a dusting of powdered sugar. This Cream Pound Cake, a recipe handed down from my grandmother, is absolutely delicious and one of my very favorite cakes! It takes few ingredients, goes together quickly and is totally worth the effort!
Today at work, we are having our annual “pot luck” holiday lunch, so I decided to make my grandmother’s cream pound cake. I’m also using her very old, flower-shaped tube pan. This pan has been problematic in the past and leaked on me! I think over the years it has gotten the tiniest bit warped – so I always line the bottom with parchment paper and place the whole pan on a rimmed baking sheet before it goes in the oven. I know I probably should not use it, but I just love the shape of this pan!
Here’s how we make the cake.
- 6 eggs at room temperature
- 2 3/4 cups sugar
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 pint of heavy whipping cream
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. (I put parchment on the bottom and highly recommend always doing that!)
Combine flour, baking powder and salt in a mixing bowl and set aside.
Beat eggs at high speed for 5 minutes or until the eggs are pale yellow in color.
Gradually beat in sugar and vanilla; mix well until sugar is thoroughly dissolved.
Add flour to egg mixture, alternating with heavy cream. Beat on medium speed until well blended.
The batter will be quite thick (and delicious!)
Spoon batter evenly into prepared pan. Bake for 60 – 70 minutes or until cake tester inserted in center comes out clean. If the top of the cake appears to be browning too much before the cake is done, cover the top lightly with aluminum foil.
Cool for 15 minutes in pan on wire rack before removing.
Cool completely. Dust the top with powdered sugar, if desired.
This cake develops a beautiful and delicious top crust, which will crack and is totally normal. For the pot luck, I thought a little ornament in the center and poinsettia platter would give a nice Christmas touch.
I never seem to get the batter spread evenly in my old flower shaped pan and sometimes this cake sinks a bit in the center, but I don’t mind! I love the shape and I know it will taste awesome! This is an easy, yummy cake that goes together quickly. You could also dress it up with chocolate, fresh fruit, whipped cream or whatever you like!
What is your favorite cake? Do you have a go-to cake for special occasions or for Christmas?
Thank you so much for visiting today!