Introduction
and unbelievably tender with that classic fine crumb that melts in your mouth. It’s not flashy, but it’s legendary:
a golden crust, a soft buttery center, and a simple vanilla-cream flavor that tastes like pure comfort. This is the cake you slice
for Sunday dinner, dress up with berries and whipped cream, or serve plain with coffee because it’s already perfect on its own.
What makes a “cream” pound cake special is exactly what it sounds like: the moisture and richness come from cream
(often heavy cream or whipping cream) rather than milk or buttermilk. That cream gives the cake a velvety texture and helps it stay moist
for days. But pound cake is also a recipe where technique matters. The “regulations” for success are:
use truly room-temperature ingredients, cream butter and sugar long enough to build structure, add eggs gradually so the batter stays smooth,
and bake low and slow for an even, tender crumb.
If you’ve ever had pound cake that was dry, crumbly, or heavy like a brick, it usually comes down to one of three things:
too much flour, not enough creaming time, or overbaking. This recipe is designed to avoid all of that. It’s classic, dependable,
and tastes exactly like an old-fashioned cream pound cake should—simple, rich, and unforgettable. Save it. You’ll use it forever.
Ingredients
For the cake
- 1 cup (226 g) unsalted butter, softened (room temperature)
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360 g) all-purpose flour
- 1/2 tsp salt
- 1 cup (240 ml) heavy whipping cream, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp almond extract (optional but very classic)
Optional (but helpful)
- 1/2 tsp baking powder (slightly lighter texture—traditional recipes often skip it)
- 2 tbsp cake flour (swap for 2 tbsp AP flour for a finer crumb)
Optional toppings
- Powdered sugar dusting
- Fresh berries
- Whipped cream
- Simple vanilla glaze
Ingredient notes: Use heavy whipping cream for best richness and texture.
Eggs, butter, and cream must be at room temperature—this keeps the batter smooth and helps the cake bake evenly.
