Rich, Buttery, and Perfectly Classic—Your New Go-To Pound Cake ✨
This Homemade Cream Pound Cake is the kind of recipe every baker needs in their back pocket. With its dense, buttery crumb and golden crust, it’s the ultimate classic—perfect on its own or dressed up with berries, whipped cream, or a drizzle of glaze. Simple ingredients, timeless flavor, and absolutely no shortcuts—just pure old-fashioned baking at its best.
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Homemade Cream Pound Cake Recipe Overview
True to its Southern roots, this pound cake is made with cream milk (or heavy cream) for a soft, melt-in-your-mouth texture. The balance of eggs, butter, and sugar delivers richness and a light vanilla aroma that fills the kitchen. It’s great for slicing, toasting, or gifting!
- Flavor: Buttery, rich, and vanilla-kissed
- Texture: Dense yet soft with a crisp golden exterior
- Perfect For: Holidays, family dinners, brunches, or gifting
- Bonus: Keeps beautifully and freezes well
Ingredients List
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking soda
- 1 cup cream milk (or heavy cream)
- 1 tsp vanilla extract
- A pinch of salt
Necessary Tools for Preparation
- Stand or hand mixer
- Large mixing bowl
- Rubber spatula
- Bundt pan or 10-inch tube pan
- Cooling rack
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat and Prep
Preheat oven to 325°F (165°C). Grease and flour your bundt or tube pan thoroughly. - Cream Butter and Sugar
In a large bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes). - Add Eggs
Add eggs one at a time, mixing well after each addition. Scrape down the sides as needed. - Mix Dry Ingredients
In a separate bowl, sift together flour, baking soda, and salt. - Alternate Wet and Dry
Gradually add the dry ingredients to the creamed mixture, alternating with the cream milk. Start and end with flour. Mix until just combined. - Add Vanilla
Stir in the vanilla extract. - Bake
Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Slice and serve!
Tips for Perfecting the Homemade Cream Pound Cake Recipe
- Use room temperature ingredients for the best texture.
- Don’t rush the creaming step—it creates air for a soft crumb.
- For a slight crust, sprinkle granulated sugar into the greased pan before adding batter.
- Let cool completely before slicing for cleaner cuts.
What to Serve With It
- Fresh berries or fruit compote
- Whipped cream or crème fraîche
- A scoop of vanilla or butter pecan ice cream
- Toasted with jam for breakfast!
Storage Instructions
- Room Temp: Store in an airtight container for up to 4 days
- Fridge: Wrap well and store up to 7 days
- Freezer: Freeze whole or in slices for up to 2 months—wrap tightly
General Information
- Occasions: Holidays, birthdays, tea parties, everyday dessert
- Texture Tip: This cake improves in flavor and moisture after a day
- Customizable: Add lemon zest, almond extract, or swirl in jam for variation
FAQ
Can I use heavy cream instead of cream milk?
Yes! Heavy cream makes it even richer.
What’s the best pan for pound cake?
A bundt or tube pan gives it that signature shape, but you can use two loaf pans too.
Can I glaze it?
Absolutely. A simple vanilla glaze or lemon drizzle is perfect here.
Why is my pound cake dry?
Be sure not to overbake—check at 70 minutes and use a toothpick to test.
Conclusion
This Homemade Cream Pound Cake is everything a pound cake should be—dense, buttery, and melt-in-your-mouth delicious. It’s the ultimate classic, ready to be enjoyed plain or dressed up to suit the season.
Tried it? Show us your slice of classic comfort on Pinterest @poulefrecipe!
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Print
Homemade Cream Pound Cake Recipe 🍰🧈
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Homemade Cream Pound Cake is rich, buttery, and soft with a golden crust—made with cream milk and perfect for any celebration or tea time.
Ingredients
-
1 cup unsalted butter
-
2 cups granulated sugar
-
4 large eggs
-
3 cups all-purpose flour
-
½ tsp baking soda
-
1 cup cream milk or heavy cream
-
1 tsp vanilla extract
-
A pinch of salt
Instructions
-
Preheat oven to 325°F. Grease bundt or tube pan.
-
Cream butter and sugar until fluffy.
-
Add eggs one at a time.
-
Mix flour, baking soda, and salt.
-
Alternate adding dry mix and cream milk to batter.
-
Stir in vanilla.
-
Pour into pan and bake 70–80 min.
-
Cool 15 min, then invert onto wire rack to cool.
Notes
Use room temp ingredients. Check doneness at 70 minutes. Store well or freeze for later.
- Prep Time: 15
- Cook Time: 75
- Category: Dessert
- Method: Baking
- Cuisine: American
