Here’s a true old-fashioned cream pound cake — rich, dense, and buttery, just like the classic recipes 👵🍰
No baking powder, no baking soda — the rise comes from air + eggs + creaming.
Old-Fashioned Cream Pound Cake
Ingredients
- 1½ cups unsalted butter, softened (3 sticks)
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 cup heavy whipping cream, room temperature
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat oven to 325°F (165°C).
Grease and flour a bundt or tube pan very well. - Cream butter & sugar
- Beat on medium-high 5–7 minutes until very light and fluffy.
- This step is key for proper rise.
- Add eggs
- Add eggs one at a time, beating well after each.
- Scrape bowl often.
- Alternate flour & cream
- On low speed, add flour in three parts, alternating with cream.
- Begin and end with flour.
- Mix just until combined.
- Add vanilla & salt
- Gently mix in.
- Bake
- Pour into pan and smooth top.
- Bake 1 hour 20–30 minutes, or until a toothpick comes out clean.
- Cool
- Let cake cool in pan 15 minutes, then turn out.
- Cool completely before slicing.
Old-School Tips
- 🧈 Use real butter — no substitutes.
- 🥚 Room-temperature eggs prevent curdling.
- 🚫 Don’t rush creaming or overmix after flour.
- 🕰️ This cake tastes even better the next day.
Variations (Still Traditional)
- 🍋 Lemon cream pound cake: add lemon zest + 2 tbsp lemon juice
- 🥥 Coconut: replace ½ cup cream with coconut milk
- 🍰 Vanilla glaze: powdered sugar + cream + vanilla
If you want, I can also give you:
- A smaller loaf version
- A sour cream pound cake
- A church-style recipe passed down for generations
Just tell me 😊
