Old-Fashioned Cream Pound Cake

Ingredients:

Cake

• 1 cup (226 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 3 cups (360 g) all-purpose flour
• 1 cup (240 ml) whole milk or heavy cream (for a richer texture)
• 2 teaspoons vanilla extract

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
2. In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes.
3. Add eggs one at a time, beating well after each addition.
4. Gradually add the flour, alternating with the milk or cream, beginning and ending with flour.
5. Stir in vanilla extract just until combined. Do not overmix.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cake in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Tips for Best Results

• Use room-temperature ingredients for a smooth batter.
• Heavy cream produces a richer, denser pound cake.
• Do not overmix after adding flour to keep the cake tender.

Serving Suggestions

Serve plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.

Storage

Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.