Cream Pound Cake

Name: Cream Pound Cake
Prep time: 20 min
Total time: 115 min
Ingredients: 1.5 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; 0.75 teaspoon baking powder; 1.25 cups sugar; 4 large eggs, room temperature; 1 teaspoon pure vanilla extract; 0.5 cup heavy cream, room temperature

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By

Martha Stewart Test Kitchen

Updated on January 16, 2019

pound cake strawberry sauce — Photo: Marcus Nilsson

Prep Time:

20 mins

Total Time:

1 hrs 55 mins

Servings:

12

This recipe is a key building block in our Strawberry Shortcake Sundaes. It makes more than you'll need for the sundaes; serve the leftovers as an afternoon snack, with tea or coffee.

Ingredients

1 ½ 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
¾ teaspoon baking powder
1 ¼ cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup heavy cream, room temperature

Directions

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.