Pound cake made with only a few simple ingredients is a family favorite. So thick, buttery, and creamy, the cake is utterly irresistible.
Butter, all-purpose flour, sugar, and eggs are the basic ingredients in this pound cake. For example, I have pound cake recipes that use cream cheese, lemons, and Meyer Lemons (as well as blueberries and pumpkin), as well as almonds, Nutella, and matcha green tea.
You can’t go wrong with this pound cake recipe! It produces a dense, luscious cake that’s impossible to stop eating. Only a few common baking ingredients are required for this simple recipe. The process is simple, error-proof, and suitable for inexperienced bakers. When everything is combined and baked, magic happens.
- I’ve included some helpful baking advice below:
- Heavy cream is the best choice. This recipe’s secret ingredient gives the cake its incredible richness and moistness.
- Make two loaves of cake and bake them together. A good brown hue without an overly thick crust can be achieved by stacking two pans together.
- At the 30 minute mark or after the top of the cake has been set, cover the pound cake with aluminum foil to prevent it from becoming excessively brown.
POUND CAKE AND BUTTER CAKE DIFFERENCES
In terms of components, the two cakes are nearly identical, with just minor differences. In terms of homemade pound cake, I think this recipe is the greatest, but my butter cake recipe is even better!
It is possible to make this cake in an 8×8-inch or 9×9-inch square baking pan instead of a loaf pan. A round cake pan can also be used. Before baking, stack two cake pans together for the greatest appearance.
In this recipe, heavy whipping cream can be substituted with sour cream. Additionally, sour cream will help keep the cake moist.
There are just 336 calories in one serving of this meal.
- 2 cups of sifted cake flour
- 1 ¼ cup of granulated sugar
- 2 sticks of softened and unsalted butter
- 4 large eggs
- 1/3 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
- 1 teaspoon of finely grated lemon zest
- ¼ teaspoon of salt
- ¼ teaspoon of baking powder
- The oven should be preheated to 325 degrees Fahrenheit (160 degrees Celsius).
- Grease a 9×5-inch loaf pan on the sides and the bottom. Flour the pan and set it aside to dry.
- Set aside a medium bowl of flour, baking powder, and salt.
- Using a mixer, beat butter on medium speed for 2 minutes or until smooth and creamy.
- Include the sugar and continue beating the mixture for 4 minutes, until it is light and fluffy. Take it slow and one at a time, beating thoroughly after each addition. Scrape down the bowl occasionally.
- Add the vanilla extract and the lemon zest to the mixture. Stir in the flour mixture in three batches, alternating with two additions of heavy cream each time. Start and end with the flour mixture. Smooth the top of the batter after it has been scraped into the pan from the mixing bowl.
- When a cake tester put in the center comes out clean, the cake is done baking. Allow 20 minutes of cooling on a wire rack after removing from the oven. Serve by cutting into pieces.