Moist, Dense, Heavy Cream Pound Cake

"I don't think i will try baking another pound cake after making this one! It has the smoothest texture that is both dense and moist. This is easily put together, and it is hard to mess up! To your own flavor preference, you may add additional flavors such as butter or maple extracts, or 2 tsp. of lemon or orange juice with the zest. let eggs and butter sit out at room temp. for 45 minutes to an hour before making. cake flour is used to increase the smooth texture. Just be aware that you might have the whole thing in one sitting! A friend had this served with peanut butter, but I'm sure this would be delicious served with any icing or spread, even whipped cream."
 
Moist, Dense, Heavy Cream Pound Cake created by For Goodness Bake
Ready In:
1hr 25mins
Serves:
Yields:
Units:

ingredients

directions

  • Cream sugar and softened butter until smooth.
  • Add eggs in 1 at a time, mixing well between each addition.
  • sift in 1 1/2 cups cake flour, and combine.
  • Add heavy cream to mixture, stir in well.
  • sift in the remaining 1 1/2 cups cake flour and combine until smooth.
  • Stir in vanilla extract and additional optional flavors.
  • Pour into Greased and floured bundt pan or 2 loaf pans.
  • Place in the middle of a cold oven, turn on heat to 350 degrees F.
  • Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
  • (the smaller the pan, the less time it will take to bake.).
  • Remove from oven and let cool before removing from pan.
  • store in an airtight container or wrap with aluminum foil.
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  1. Anu S.
    HI, i'm looking to make a pound cake that is NOT fluffy at all but dense and heavy. my question is - what should i do to come up with such results? all i see is recipes for fluffy cakes but i do not want fluffy cake. should i use less eggs or more or what should i do? please help!
     
  2. Anu S.
    HI, i'm looking to make a oung cake that is NOT fluffy at all but dense and heavy. my question is - what should i do to come up with such results? all i see is recipes for fluffy cakes but i do not want fluffy cake. should i use less eggs or more or what should i do? please help!
     
  3. Kathleen C.
    This is a delicious pound cake. I agree that this is the only pound cake recipe I will be using from now on. My only addition was the zest of 1 lemon, in addition to 2 teaspoons lemon juice. Wonderful. I put some of this batter into Nordic Ware's bunny cakelet pan and the rest into a loaf pan. The bunnies came out great. Thanks for this recipe.
     
  4. colorcat
    Just came across this recipe which looks really good. I'm not accustomed to using cake flour. Why is there no baking powder or baking soda in this recipe? Most cake recipes with all purpose flour need baking powder Thanks
     
  5. josephespiritu02893
    Can I add rum and raisin to this recipe? If possibe, can you share the measurements. Thanks!
     
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