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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.

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Recipe Summary test

prep:
10 mins
cook:
1 hr 15 mins
additional:
5 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 Bundt(R) cake
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Ingredients

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

Directions

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.

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  • 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 calories; protein 6.6g; carbohydrates 71.7g; fat 26.6g; cholesterol 160.8mg; sodium 45.4mg. Full Nutrition
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