When it comes to baking, few treats evoke the same warmth and nostalgia as an old-fashioned cream pound cake. This delightful recipe is a staple in many households, beloved for its rich flavor and tender crumb. I’ve cherished making this cake for family gatherings and special celebrations, where its buttery sweetness complements just about any occasion. Whether you’re looking to impress at a potluck or treat yourself on a cozy weekend, this cream pound cake promises to deliver a slice of happiness with every bite.
Why you’ll love this dish
What makes this recipe truly special is its simplicity and versatility. The ingredients are pantry staples, making it easy to whip up whenever the craving strikes. Plus, this pound cake is incredibly forgiving—perfect for beginner bakers and seasoned pros alike. It’s wonderful for cozy family brunches, a classic dessert at holiday dinners, or simply enjoyed with coffee on a quiet afternoon.
“This old-fashioned cream pound cake is simply divine! The texture is so moist, and the buttery flavor is out of this world. I made it for my family reunion, and it disappeared in minutes!”
Step-by-step overview
Baking an old-fashioned cream pound cake is easier than you’d think. The process involves creaming butter and sugar together, adding eggs, and alternating the dry and wet ingredients. It’s a straightforward method that yields a rich, buttery cake with a fine crumb. In about an hour, you’ll have a marvelous homemade cake that’s perfect for any occasion.
What you’ll need
Before diving into the baking process, gather these essential ingredients:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- 1 cup (240ml) whole milk (or substitute with heavy cream for a richer texture)
- 2 tsp vanilla extract
Feel free to swap whole milk with alternative dairy options if needed, but do keep in mind that whole milk or heavy cream adds to the cake’s delightful richness.
