Cream Pound Cake Recipe

someone did because there are pound cakes named after him, like this one. Sweet, moist and dense, we can see why The King loved pound cake.


  • 3 cups cake flour
  • dash of salt
  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 7 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream

Here’s how to make it: 

  1. Sift together the flour and salt into a bowl, then sift it again into another bowl. Sift one more time back into the original bowl. (You can do this with a flour sifter or a mesh sieve.)
  2. In a stand mixer, beat the butter and sugar together on high speed for five minutes (7 minutes if using a hand-held electric mixer). The mixture should be pale and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
  3. Reduce the speed to low and add half of the flour and all of the cream. Beat well, then add the remaining flour. Beat on medium-high speed for 5 minutes.
  4. Pour the batter into two buttered and floured 8×4-inch loaf pans. Drop the pans onto the counter to release any air bubbles.
  5. Put the loaf pans into a COLD oven, the turn the oven temperature to 350 degrees F. Bake for 75 to 80 minutes or until a wooden skewer comes out almost clean. Remove the cakes and cool for 30 minutes before removing from the pans to cool completely.