There are certain must-have recipes in the old “go-to” box. For me, these include a decadent chocolate cake… the best buttercream frosting… an unbeatable lemon tart… the perfect pie crust… and the classic pound cake. I’ve tried probably close to a dozen different pound cake recipes – some were good… some were decent… and some were utterly disastrous. But not this one. This pound cake stands head -&- shoulders above the rest as the quintessential dress-me-up-or-dress-me-down dessert. M’mmmn… just look at that gorgeous crumb… makes ya wanna grab that slice right thru the screen and start making nom-nom-nom noises of your very own, doesn’t it. Uh…. yup… I knew it ;)

This recipe is good… scary good. I say scary because I could seriously eat the entire thing by myself in a very short period of time. Luckily when I make it I have plenty of people around to share it with and no one stops at just one piece. After finishing the first slice, if nothing else they ask for another to take home… and I think that’s quite the compliment!

Click here for printable recipe

Em’s Favorite Pound Cake

Adapted from Elvis Pressley’s Favorite Whipping Cream Pound Cake

Ingredients
3 cups sugar
2 sticks butter, room temperature
7 eggs, room temperature
3 cups cake flour, measured then sifted three times
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract

Method
Generously spray a 10″ bundt pan with baking spray – ensure all the nooks -&- crannies are coated

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Alternate adding in half of the flour, the cream, then the remaining flour. Mix well after each addition.
Add the extracts and combine thoroughly.
Pour batter into the prepared pan the place pan into COLD oven and set the temperature to 350°F

do NOT place the pan on a baking sheet as bundt pans require heat circulating thru the center core (a baking sheet will prevent this and your cake will not bake properly)

Bake for 60 to 75 minutes or until a long sharp knife inserted in the center comes out clean.
Remove from oven and cool in the pan for 5 minutes.
Invert and cool completely on a wire rack.

Really, this is an extraordinary pound cake.  If you’ve tried other recipes and been underwhelmed, as I was, I totally suggest you try this one.  The use of cake flour… and triple sifting it… gives a certain softness.  The whipping cream makes it very very moist.  The triple-treat of almond, vanilla and lemon extracts imparts that “pound cake” flavor with each individual extract flavor delicately balanced by the others.  Dress it up with fresh berries and freshly whipped cream… or berry puree… or chocolate fudge sauce.  Don’t even worry about it being out of place at a fancy dinner party.  Alternatively, dress it down and serve it solo with nothing more than a cup of coffee or tea.  Any way it goes, this pound cake is faaaaaaaaaabulous and it’s a must-have recipe I think every baker needs in their “go-to”box.  It’s certainly in mine!

Have a delicious day!