Rich & Buttery Cream Pound Cake Recipe

Instructions:

1. Preheat your oven to 325°F (160°C). Grease and flour a bundt or tube pan.
2. In a large bowl, cream the butter and sugar until light and fluffy (about 5 minutes).
3. Add the eggs one at a time, mixing well after each addition.
4. Sift together the flour and salt. Add to the creamed mixture alternately with the heavy cream, beginning and ending with flour.
5. Stir in the vanilla extract. Be careful not to overmix.
6. Pour the batter into your prepared pan. Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar if desired — or serve with berries and whipped cream for an upscale twist.

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Why This Cream Pound Cake Stands Out

This is more than just another cake — it’s a luxury dessert made simple. The rich combination of butter, cream, and eggs results in a moist crumb and dense texture that’s perfect for pairing with coffee, tea, or a scoop of vanilla ice cream.

Plus, this recipe is ideal for those searching for:

• Easy homemade dessert recipes
• Budget-friendly baking ideas
• Old-fashioned butter cake
• Moist pound cake for brunch or holiday desserts

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Have you tried baking this delicious Cream Pound Cake yet? It’s the kind of recipe you’ll come back to again and again.

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