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Pound Cake Recipe


Pound Cake Recipe

Adapted from Better Homes and Garden, May 2009 issue
Prep: 20 min | Bake: 1 1/4 hour; Oven: 300 degree F
Makes two loaves or four mini-loaves or one 10-inch tube cake


6 eggs (room temperature)
1 cup unsalted butter (8 oz.), cut into 1/2-inch pieces
8 oz. cold cream cheese, cut into 1-inch pieces
2 1/2 cups fine sugar
1 teaspoon kosher salt
4 teaspoons pure vanilla
3 cups sifted cake flour or 2 1/2 cups plus 2 tablespoons all-purpose flour
1/4 cup sliced almonds


Butter and lightly flour your 8x4x2 inch loaf pans or one 10-inch tube pan. (I used a mini loaf pan and makes 4 loaves.)

Beat the butter on low speed for 2 minutes and add cream cheese. Beat on low speed for 3 minutes until well-blended. While beating, add sugar, salt, and vanilla and turn the speed to medium speed for about 5 minutes until light and fluffy. Then, add eggs one at a time and continue beating.

Turn the speed to low before adding the flour. Beat the batter until well blended and smooth. Transfer batter into the pan. Shake pan gently to distribute the batter. Run a spatula in zigzag pattern through the batter and then top with sliced almonds.

Place on the pan in the center rack of a cold oven and bake at 300 degree F for 1 hour 15 minutes or until a cake tester comes out dry. If you are using a tube pan, bake for 1 hour 45 minutes. Transfer the pound cake to a cooling rack for about 10 minutes before removing from pans and serving.

Cook’s Note:

Proper creaming is critical for a perfect pound cake. Creaming is the process of blending the butter and sugar together to incorporate air and it usually takes about 5 minutes or until light and fluffy. So, don’t cheat like I did.

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26 COMMENTS... read them below or add one

  1. Btw, I am going to give that pound cake with real vanilla to try ;) It looks delicious! Thanks for mentioning I Heart Vanilla on the blog, Bee. Oh, so how long do you suggest creaming the butter and sugar?

  2. NYMY

    From now on, if I get magazines with food pages torn off, I may count myself lucky to possibly have crossed path with you. I see more people tearing off the sudoku or crossword puzzles than any other pages on airline magazines. Wonderful looking poundcake pictures. Like everyone else, I could bite off my monitor screen right now. If anything, looking at these pictures just made my instant coffee taste better!

  3. I neglected to cream the butter/sugar enough once too. After that, I always powder the sugar first to make it easy and smooth :) But I found that I did like the sweet crunch that comes from that bit of sugar in the bottom of the cake. Looks good :)

  4. I’m guilty of piling up magazines at my seat too, if only there were that many for me…hahaha! Food and recipe magazines can absolutely calm me down for long-haul flights cos I can’t sleep well too. Please leave some pages for me….leh! ;p

  5. This cake looks delicious! Love the sweet simplicity of pound cake! :) You can have my share of magazines in the long haul flights…airplane engine acts as a sleeping pill for me! I am that irritating passenger that falls asleep on the shoulders of strangers!

  6. lc tan

    difficult to measure 1 cup of butter or 1 cup flour. can u pls let me know in GRAMS or OZS. This would be more accurate. thanks

  7. Carol, Singapore

    hi hi, love your blog and have been following for a few mths now. a friend of mine knows i love recipes, too, but instead of ripping up pages or sections off magazines, she takes ictures of the recipes with her cell phone – oh, i forgot, you can’t have your cell phone turned on while flying (bummer!), and then sends them to me via email. at least i get coloured pictures of the recipes, too :-)

  8. lc tan

    wanted to try yr blueberry poundcake but again everything in cups measurement. not so accurate. would prefer if in future you give your recipe in ozs or grams. Because if we pour the flour in cups, do we have to shake the cup to make the flour level or heapful. this is the problem. Also how to measure butter in cups. It is solid. thanks

    • I don’t have the recipe in oz or grams, I got the recipe from a magazine. As I mentioned in the recipe, 1 cup of butter is 8 oz. If you bake, you should get a cup, this is the most convenient and accessible method as not everyone has a scale at home. 1 cup means level, not heapful. Hope this helps.

  9. Melissa Tan

    You’re such an amazing food writer. I call tearing out magazine…occupational hazards on your part!!
    I was a flight attendant many moons ago and yes! just take the entire Bon Appetit magazine…the cabin crew do it all the time too! I believe most of us do it at least once, especially at the Doctors office when it all quiet and all you can do is behave! These days you just snap it with your phone and viola!
    LOVE your recipes….

  10. Genevieve

    Thank you for the Pound Cake recipe.I did it today.It turned out very well.I wish I could post the picture for you to see..
    And it is delicious too..I did your Brandy Butter cake with prunes too???that is yummy too.

  11. Gina Igel

    In this day and age of Internet, websites, and smart phones, why not do what I do. Go to the Better Homes and Garden website. Find their recipe section. Enter the name of the recipe, and either email it to yourself or take pictures of the recipe. By doing this you can allow others the enjoyment of reading the magazine as well as hold your head up high knowing that you did unto others as you would have them do unto you.

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