Poundcake

The magic thing about this cake is that it gets better by the day — ever so slightly sweeter and more settled into its flavors.

Ingredients

  • 1 ½ cups salted butter (3 sticks), at room temperature
  • 3 cups/540 grams granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups/270 grams sifted cake flour
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      1132 calories; 65 grams fat; 39 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 126 grams carbohydrates; 0 grams dietary fiber; 91 grams sugars; 11 grams protein; 362 milligrams cholesterol; 452 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. Preheat the oven to 325 degrees. Butter and lightly flour a 9-inch loaf pan or a bundt pan.
  2. With a standing or hand mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating to blend after each addition.
  3. Add a third of the flour and heavy whipping cream alternately until thoroughly combined. Add the vanilla and mix until blended. Do not overmix.
  4. Transfer the batter into the prepared pan. If using a loaf pan, fill the pan to with a 1/4 inch of the top. You may have a little left over batter. Bake for 1 hour and 20 minutes, or until a knife inserted into center of cake comes out clean. Cool on a rack for 15 to 20 minutes before removing from pan.

2 hours

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