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Pound cake isn’t as showy as a layer cake or even a glazed bundt cake, but in the South, it’s a beloved classic that graces dessert tables all year around, flavored with lemon or vanilla or raspberry, topped with ice cream or fruit, or as a base for fresh berries and whipped cream. The recipe below is a time-tested favorite.
I like to use a bundt pan for my pound cakes just because I think they make an extra pretty cake, but you can use a 9-by-5-by-3-inch loaf pan if you prefer. For a bright, lemony version, replace half of the vanilla with lemon extract and add the juice and zest of 1 large lemon to the batter.
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature, plus additional for greasing the pan
1.5 cups granulated sugar
6 large eggs
3 cups all-purpose flour, plus additional for preparing the baking pan
½ teaspoon baking powder
½ teaspoon salt
1 cup heavy cream
2 teaspoons vanilla extract
Directions
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