Pound Cake Recipe

Because, yes, it’s that good. This recipe makes 2 9″x5″ loafs.  One for you, and one for a friend. 🙂  You can either wrap it in plastic wrap at room temperature (which will keep it good for 3-5 days) or wrap it tightly in plastic wrap, then aluminum foil and freeze for up to two months.  Enjoy! 🙂


  • Flour – 4 cups
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Unsalted butter – 1lb or 4 sticks
  • Granulated Sugar – 3 cups
  • Eggs – 8, lightly beaten
  • Pure vanilla extract – 2 teaspoons
  • Heavy cream – 1/2 cup
  • Powdered sugar –  for dusting (optional)


Sift the dry ingredients

Position a rack in the middle of the oven and preheat to 325 degrees.  Butter two 9-by-5 ince loaf pans and line with buttered parchment paper.  Sift together the flour, baking powder and salt into a bowl


Make the batter

In a large bowl, using an electric mixer on medium speed, beat togther the butter and granulated sugar until fluffy and lightened in color, about 2 minutes.  Add the eggs, two at a time, beating well after each additon.  Mix in the vanilla.  On low speed, add half of the flour mixture and mix until incorporated.  Mix in the cream until blended.  Add the remaining flour mixture and mix just until a smooth batter forms.  Dived the batter evenly between the prepared pans.


 Bake the cakes

Bake until the top of each cake is golden and a toothpick  inserted into the center comes out clean, about 1 hour – 1 hour, 20 minutes.  Briefly cool in the pans for about 20 minutes.  Remove the cakes from the pans to cool completely.  Dust the top of cake with powdered sugar and slice to serve.

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