This is by far the best recipe I have ever tried for pound cakes. Add your own flavors but follow ingredients to a tee. The cake flour and whipping cream make this vanilla pound cake recipe special.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.

  • Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

Cook's Notes:

You can use flour to dust the Bundt(R) pan instead of powdered sugar.

Cake flour is a must here.

You can add an additional 2 teaspoons of another flavor of extract if desired.

Nutrition Facts

548.1 calories; protein 6.6g 13% DV; carbohydrates 71.7g 23% DV; fat 26.6g 41% DV; cholesterol 160.8mg 54% DV; sodium 45.4mg 2% DV. Full Nutrition