DELICIOUS POUND CAKE

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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.

DELICIOUS POUND CAKE

1 cup butter

3 cups sugar

6 eggs

1 tablespoon vanilla

1 pint of heavy whipping cream

3 cups all-purpose flour

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.

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!

Print Recipe
5 from 11 votes

Daughter's Pound Cake

This Pound Cake is a family favorite, one my daughter makes often. Your family will love it too!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American, southern
Keyword: Pound Cake
Servings: 1 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

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.

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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70 Comments

  1. Hi there,

    If I make this cake in a 9”x13” cake pan, should I adjust the time it takes to bake? If so, what would you imagine the time difference would be? Or should I use a square or round cake pan? I also have a loaf pan. I don’t have a bundt pan sadly, and I would like to make this for my girls who are here for a visit this weekend. Thanks for any advice!

    • The Southern Lady says:

      Honestly, I can’t advise you on this. In the many, many years that my family has been making this cake we’ve never made it in anything but a bundt pan. However, since you have a loaf pan, you may want to try some of the other loaf pan pound cakes we have on our site. Hope that helps!

  2. Baked this cake today and made an amaretto glaze to go over it and it was exceptional! Will definitely be using this recipe again!5 stars

  3. Melt s in your mouth delicious!5 stars

  4. Carolyn Hardy says:

    I loved this recipe. The pound cake was wonderful and my family enjoyed every bite.5 stars

  5. Marilyn Martin says:

    Can I eliminate 1 egg when making this cake?

  6. Hello Southern Lady!!
    I just want to verify: 1 pint of whipping cream is 2 US cups. Is this the correct amount of liquid that is put into the pound cake?

    Respectfully,
    Ann

  7. Hi! how does your cake come out so light and golden in color ? Great recipe !5 stars

  8. The Southern Lady says:

    It is a moist cake, not sure it would be like a pudding cake, but it is moist, not fluffy.

  9. Great cake! I baked a similar cake using a tablespoon of Vanilla, Butter, & Nut flavoring. The second time I baked this cake, I tried the VBN flavoring. Delicious.5 stars

  10. What can I use as a substitute for whipping cream?

  11. Sharyn Allen says:

    I just made this pound cake and now the whole house smells like butterscotch! I’m trying very hard to keep my son and granddaughter away from the cake until it cools a bit! It looks amazing. Thank you for this recipe.5 stars

  12. Can I make half of the recipe?

  13. 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….5 stars

  14. The Southern Lady says:

    I don’t refrigerate it, I cover it. Did you not like the cake?

  15. The Southern Lady says:

    I usually just use the regular blue bonnet butter, its salted I believe.

  16. 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.

  17. 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!

  18. do you have to sift the flour?

    • The Southern Lady says:

      You can if you want but I just whisk the dry ingredients together in this recipe using a wire whisk, Rosa.

  19. Laura Willuams says:

    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!

    • The Southern Lady says:

      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?

      • Madaline Cahill says:

        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.5 stars

      • The Southern Lady says:

        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.

  20. 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.

  21. 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)?

  22. Do you need to sift the flour?

  23. I adore this blog site thanks so much SOUTHERN LADY,this is Buffy from Florida

    • The Southern Lady says:

      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.

  24. would like to know if I can use different extract….lemon or almond?? what do you think?

  25. 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?

  26. granny nelda says:

    got the new cook book it is great.thanks .

  27. krisbigrigsncookies says:

    This sounds so delicious. I wish we were having it for dessert tonight 🙂

  28. 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.

  29. Delores Hicks says:

    Heavy cream, can you tell me what is considered heavy cream

  30. Elsie Simpson says:

    What is a good sauce recipe to pour over at serving time? You had black raspberries? What about a warm strawberry or ????

    • The Southern Lady says:

      Strawberries would be delicious too! Any sauce would be great, my daughters eat it with nothing on it, they love it plain!

  31. Can you substitute anything in place of the heavy whipping cream?

  32. Fran Truesdale says:

    Got mine in the oven now, hope it taste as good cooked, as it did in the bowl. Delicious

  33. When you say cream, are you talking about whipping cream?

  34. The recipe is complete as written.

  35. 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!!

    Leigh5 stars

  36. 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

  37. Oh, Lord! The pounds keep adding on. It’s a pound cake right? I’ll only gain a pound…right?
    Balisha

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