MY DAUGHTER’S POUND CAKE
Pound cake has always been a favorite in our family and this one is delicious.
The twins, Anne Parker and Leigh Harper, love pound cake. Their grandmother used to make it for them when they were little and always had one ready when they came home from college for a visit. Anne makes the pound cakes now and makes this one for our Christmas morning.
1 cup butter 3 cups sugar 6 eggs 1 tablespoon vanilla 1 pint of heavy whipping cream 3 cups all-purpose flourGrease and flour one 9 or 10 inch tube pan or spray pan heavily. Cream butter and sugar with mixer until fluffy. Add eggs, one at a time, and mix well. Add the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla flavoring and blend well. Pour batter into prepared pan. Bake at 325 degrees for 1-1/2 hours or until center springs back from small amount of pressure.
This does not have to be made in a tube pan. Be sure and grease or spray pan heavily and let cake sit and cool for about 12 minutes before removing from pan. Enjoy!
Daughter's Pound Cake
Ingredients
- 1 cup butter
- 3 cups sugar
- 6 eggs
- 1 tablespoon vanilla
- 1 pint of heavy whipping cream
- 3 cups all-purpose flour
Instructions
- Grease and flour one 9 or 10 inch tube pan or spray pan heavily. Cream butter and sugar with mixer until fluffy
- Add eggs, one at a time, and mix well. Add the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla flavoring and blend well.
- Pour batter into prepared pan. Bake at 325 degrees for 1-1/2 hours or until center springs back from small amount of pressure.
Notes
Be sure and Pin this great Pound Cake!
If you like this recipe, you might also like my recipe for this Blueberry Cream Cheese Butter Cake.
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I have made this recipe for 50 or so years, very easy and the best recipe for pd. cake I have found, the only difference is I start mine in a cold oven, 325 for 11/2 hours and after I grease the pan I sprinkle a little sugar in the bottom, gives me a nice browning.
Thanks for all the good recipes, look forward each day for them, altho I don`t cook so much anymore….
You’re so welcome! This cake is such a good one, we have loved it for many years too.
Made this recipe today. Just wondering how to store. Dies it go in fridge like store bought or just covered???
I don’t refrigerate it, I cover it. Did you not like the cake?
Do you use salted or unsalted butter?
I usually just use the regular blue bonnet butter, its salted I believe.
Will be making this pound cake over the week-end. Family is already getting their plates and forks ready. I think I’m going to garnish it with fresh raspberries from the garden. Thanks for sharing.
You’re so welcome. It’s one of our all time favorites. Enjoy!
If I were making this as jumbo muffins in lotus paper cup liners (like they used to have at Costco), do you think I would still bake for 1 1/2 hour or would you suggest a shorter bake time? I really miss those muffins this time of year with all the berries coming in… Thanks for all your great recipes!
I would try baking for 1 hour, Stef, and then test the centers and go from there.
do you have to sift the flour?
You can if you want but I just whisk the dry ingredients together in this recipe using a wire whisk, Rosa.
I have followed this recipe exactly as written. Ingredients, directions, oven temp, etc. Why does my cake always get so crispy on top? This is driving me bananas!
Gosh Laura, I don’t know, unless your rack in your oven is higher than mine or your oven maybe gets hotter. I have never had that happen. By top, do you mean the top of the cake, once you take it out of the bunt pan or the actual bottom of the cake?
I made this cake exactly as written which was very easy. It was wonderful. My guests really enjoyed it and asked to take some home. I have never made a cake without baking powder or soda, but this rose to the top of the pan and came out beautifully. It is nice and moist. Love it. Thank you.
Madaline, thank you so much for the nice comment. I am so glad you and your guest enjoyed the cake. My family loves this cake, it’s definitely one of our favorites. So many people think the recipe is written wrong, as you can see it’s correct. Thanks again and have a wonderful weekend.
I noticed that the bundt pan is slightly different than the traditional pan. Can you tell me the manufacturer, item number, or any markings that are on the pan? Thanks so much.
I believe it’s just like this one, I have had it so long, there is no information on it.. http://amzn.to/2mptDhZ
It seems like a lot of sugar in this recipe. Have you tried reducing the sugar by half the amount (to 1.5 cups instead of 3 cups)?
No I have never tried using half, I make the recipe the way it’s written.
Do you need to sift the flour?
I never sift the flour.
I adore this blog site thanks so much SOUTHERN LADY,this is Buffy from Florida
Thank you so much Buffy! We are happy to have you on our site and it just thrills us you like the recipes. Have a great week ahead! Hugs to you and yours.
would like to know if I can use different extract….lemon or almond?? what do you think?
I always go by the recipe but I see no reason why you can’t use another one, Bonnie.
My daughter’s pound cake calls for all purpose flour. It doesn’t call for any baking soda or anything so does this mean it is mad with self rising flour?
No, Donna, you use all-purpose flour and the recipe is correct as written.
got the new cook book it is great.thanks .
So glad you got the cookbook and are enjoying it!!
This sounds so delicious. I wish we were having it for dessert tonight 🙂
Is a pint of cream correct? Two cups of cream sounds like it’s too much liquid. I’ve always seen whipping cream pound cake recipes using one cup of cream. I’m dying to make this but want to make sure the amount of cream is right before I do. Nothing breaks my heart worse than putting all those delicious ingredients and time into a pound cake that falls. Thanks.
Yes, it is one pint of cream, that is correct.
Heavy cream, can you tell me what is considered heavy cream
It is cream that contains a lot of butterfat. It will say heavy cream on the container in the store.
I saw a carton that said whipping cream but not heavy cream, is that the same
I am sure that would work Delores.
What is a good sauce recipe to pour over at serving time? You had black raspberries? What about a warm strawberry or ????
Strawberries would be delicious too! Any sauce would be great, my daughters eat it with nothing on it, they love it plain!
Can you substitute anything in place of the heavy whipping cream?
I have not tried this with anything other than the cream.
Got mine in the oven now, hope it taste as good cooked, as it did in the bowl. Delicious
Can you change to 2 cups cream, I just made the cake with 1 cup cream oops
When you say cream, are you talking about whipping cream?
Yes, Karen.
Do you preheat oven or place in cold oven. Ive noticed a lot of pound cake recipes do start off in a cold oven. This recipe looks fantastic; can’t wait to try it.
I preheat the oven for this cake.
almost every time I’ve read a recipe that uses ‘all purpose’ flour, it calls for added salt and baking powder..it looks funny not to see these two items in this pound cake recipe..was that an error, or is the recipe complete as written? Thanks for taking the time to fill me in about this concern…
midilang
The recipe is complete as written.
We loved you being at our house for Christmas and cooking with us!! This pound cake the Guinness made was GREAT!!!!!!!! It was made with lots of love. 🙂
Love you Mom!!
Leigh
Judy,
Joe and I were just looking at this blog…we gained a pound just looking. Everything looks so good. Why are we always so hungry in the winter? I have to go and get out the ole George Foreman and make us some grilled ham and cheese sandwiches for lunch and stop looking at these pictures. LOL
Balisha
Oh, Lord! The pounds keep adding on. It’s a pound cake right? I’ll only gain a pound…right?
Balisha