Cream Pound Cake
This recipe makes more than you'll need for the sundaes. Serve the leftovers as an afternoon snack, with tea or coffee.
- Total Time:
- Servings: 12
Photography: Marcus Nilsson
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 2 cups sifted cake flour (not self-rising), plus more for pan
- 1 teaspoon coarse salt
- 3/4 teaspoon baking powder
- 1 1/4 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream, room temperature
Preheat oven to 325 degrees. Butter an 8 1/2-by-4 1/2-inch loaf pan, then dust with flour, tapping out excess. Whisk together flour, salt, and baking powder in a bowl.
In another bowl, cream butter on medium speed until fluffy. Gradually beat in sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir vanilla into cream in a small bowl. Add flour mixture to butter mixture in 3 batches, alternating with 2 batches of cream mixture, beating until combined.
Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in middle comes out clean, about 1 hour, 25 minutes. Let cake cool in pan about 10 minutes, then turn out onto a wire rack and let cool completely before serving. Cake can be stored at room temperature up to 1 week.