Buttery Cream Pound Cake
A rich, indulgent pound cake with a harmonious blend of butter, cream, and vanilla. Its velvety crumb and golden crust make this a crowd-pleasing centerpiece for tea, celebrations, or family gatherings. Perfectly balanced and moist, this classic baked delight delivers a silky, melt-in-your-mouth experience.
Servings: 12 servings
Calories: 320kcal
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup heavy cream or milk
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a round or bundt cake pan.
- Beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and heavy cream/milk to the butter mixture, beginning and ending with dry ingredients. Mix gently.
- Stir in vanilla extract.
- Pour batter into prepared pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- For the frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Fold in heavy cream and vanilla extract until smooth and spreadable.
- Cool cake completely, then spread with frosting before slicing.
Notes
Ensure oven is fully preheated before baking. For extra richness, use heavy cream in both the cake and frosting. Avoid overmixing to maintain a tender crumb. Store in an airtight container at room temperature for up to 3 days.