4.6 from 72 votes
Pound Cake
This pound cake combines sifted cake flour, butter, sugar, eggs, and optional lemon zest and vanilla for a moist yet tender crumb. The batter is creamed thoroughly to incorporate air, alternating flour with heavy cream to achieve balance in texture. Baking at a moderate temperature produces a golden crust with a soft center that slices well for serving.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
12
slices
Calories:
336 kcal
Course:
Cake
Cuisine:
International
Ingredients
- 2 cups cake flour sifted
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ticks butter softened, unsalted
- 1 1/4 cups granulated sugar
- 4 large egg
- 1 teaspoon lemon finely grated, optional, zest
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
Instructions
- Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9x5-inch loaf pan, then dust the pan with flour.
- Sift together the flour, baking powder, and salt into a medium bowl, then set aside.
- Cream the butter in a mixer at medium speed until very creamy, about 2 minutes. Gradually add the sugar and continue beating for about 4 minutes until the mixture is very light and fluffy. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally.
- Add the lemon zest and vanilla extract. Mix in the flour mixture at low speed in three additions, alternating with the heavy cream in two additions, mixing just until the flour is incorporated. Scrape the batter into the pan and smooth the top.
- Bake for 60–70 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 20 minutes. Slice into pieces and serve.
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Notes
- Use sifted cake flour to achieve a fine crumb and avoid heaviness in the cake.
- Cream butter and sugar thoroughly to incorporate air, which affects cake lightness.
- Alternate adding dry ingredients with heavy cream to maintain proper batter consistency.
- Allow the cake to cool in the pan then on a wire rack before slicing to ensure clean cuts and prevent crumbling.
Nutrition Information
Serving
12slices
Calories
336kcal
(17%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Cholesterol
104mg
(35%)
Sodium
75mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 336
% Daily Value*
| Serving | 12slices | |
| Calories | 336kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 104mg | 35% |
| Sodium | 75mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.