Moist and Creamy Pound Cake Recipe
1 hour 20 minutes
979 reads
About Moist and Creamy Pound Cake Recipe
Indulge in this incredibly moist and creamy pound cake, a delightful dessert perfect for any occasion. This recipe cleverly uses up leftover cream, transforming it into a rich and decadent treat. Whether you enjoy it with afternoon tea or as a simple, comforting snack, this cake is sure to impress.Easy to follow instructions guide you through creating this delicious cake, from preheating the oven to achieving that perfect golden-brown crust. Using fresh cream adds an extra layer of richness, but leftover cream works just as well!This recipe is perfect for bakers of all levels and is guaranteed to become a family favorite. Get ready to experience the ultimate in creamy, melt-in-your-mouth pound cake perfection.
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Recipe Time & More
Prep10 minutes
Cook1 hour 10 minutes
Total1 hour 20 minutes
Ingredients
Dry Ingredients
- 3 cup All-Purpose Flour also known as maida
- 2 tsp Baking Powder
- 1 tsp Salt or to taste
Wet Ingredients
- 1/2 cup Butter melted
- 2/3 cup Vegetable Oil refined oil can be substituted
- 3 Large Eggs
- 1 cup Heavy Cream fresh or leftover
- 1 1/2 cup Sugar granulated
- 1 tsp Vanilla Extract
Instructions
Preheat & Prepare
- Preheat oven to 330°F (165-170°C). Grease and flour a 9x13 inch baking pan or bundt pan.
Combine Dry Ingredients
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
Cream Butter and Sugar
- In a large bowl, cream together the melted butter, vegetable oil, and granulated sugar until light and fluffy. This step is crucial for achieving a light and airy texture.
Add Eggs and Cream
- Beat in the eggs one at a time, then stir in the heavy cream and vanilla extract. Mix until well combined.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, alternating with additions of the cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Bake
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, slice and serve. Store leftovers in an airtight container at room temperature for up to 3-4 days.
Recipe Notes
Expert Tips for the Perfect Pound Cake
- Use room temperature eggs for optimal emulsification and a lighter cake.
- Don't overmix the batter, as this can lead to a tough cake. Mix only until the ingredients are just combined.
- For a richer flavor, use high-quality vanilla extract.
- Allow the cake to cool completely before slicing to prevent it from crumbling.
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Recipe Nutrition
Calories: 1901kcalCarbohydrates: 344gProtein: 14gFat: 56gSaturated Fat: 9gPolyunsaturated Fat: 14.1gMonounsaturated Fat: 28.2gCholesterol: 2mgSodium: 570mgFiber: 2gSugar: 275g
Amrita Roy
Articles: 56
8 Comments
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Looks so good! Can’t wait to try it.
This looks so tasty! Thank you.
Such a beautiful dish! Can’t wait to try it.
Looks so appetizing! Thank you for posting.
Simple and tasty!
I feel sugar eleven and half cup is too much
superb
Such a tempting dish! Thank you.