Perfect Pound Cake

Do you spend some days wishing you had a small piece of a perfect cake? Or when you’re done with dinner, but just need that tiny forkful of something sweet?

I love pound cake. It’s sweet but not overly so. And no icing, I’m not an icing fan. I’ve used Betty Crocker’s pound cake recipe for years. Hers is easy and forgiving and really quite fantastic. But this recipe gives it strong competition.

I found this recipe on Bon Appetit, and it’s an old family recipe. I love old family recipes. They are almost always no-fail recipes. I know my family recipes are that way too!

Though the original recipe is accompanied by a lovely grand marnier sauce, I made just the cake and served it with some raspberry jam. It was so great!

Perfect Pound Cake

(Original recipe from Bon Appetit)

  • 3 cups all-purpose flour
  • 2 cups butter
  • 1/4 tsp cardamom powder
  • 1/2 tsp cream of tartar
  • 2 cups powdered sugar
  • 6 large eggs
  • 1/2 cup cream
  • 1 tsp vanilla extract
  • 1 tsp salt

I used a square cake pan, but I really think most pans will work. Butter and flour the pan completely.

Preheat oven to 160 deg C.

Mix the flour, cardamom, cream of tartar and salt together.

Cream the butter on high speed until fluffy, about 5 minutes, with a whisk or a whisk attachment.

Reduce speed to low and slowly add the powdered sugar and whisk again for 6-8 minutes. Add eggs one a time, beating to combine after each addition. Beat in cream and vanilla.

On low, gradually add the dry ingredients. Beating until combined, and there are no dry parts.

Put the mixture into the prepared pan and bake for 70-80 minutes, until golden brown. Enjoy 🙂


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