Mom Youngblood's No-Fail Pound Cake
Mom Youngblood's No-Fail Pound Cake
Ingredients
For the Pound Cake
- 1 cup whipping cream
- 6 eggs, room temperature
- 3 cups granulated sugar
- 3 cups all-purpose flour, sifted
- 8 ounces unsalted butter, softened
- 2 teaspoons vanilla paste or extract
Instructions
- 1
In the bowl of a stand mixer, cream the softened unsalted butter with the granulated sugar on high speed until the mixture is fully blended and light and fluffy, about 5-7 minutes.
⏱️ 7 min
- 2
Reduce the mixer speed to low. Crack each egg into a separate small bowl to ensure no shell fragments enter the batter, then add them one at a time to the butter-sugar mixture. Ensure each egg is fully incorporated before adding the next.
⏱️ 5 min
- 3
Sift the all-purpose flour. (If making a chocolate cake, replace 1/3 cup of the all-purpose flour with 1/3 cup of cocoa powder and sift together.) With the mixer on a low speed, alternately add the sifted flour and the whipping cream to the batter, beginning and ending with flour. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 4
Once the flour and cream are incorporated, add the vanilla paste or extract to the batter and mix until just combined.
⏱️ 1 min
- 5
Thoroughly grease a Bundt cake pan or standard tube pan using a baking spray with flour. If using a decorative pan, use a pastry brush to ensure the spray is evenly distributed into all the crevices of the design.
⏱️ 3 min
- 6
Transfer the prepared cake batter evenly into the greased pan.
⏱️ 1 min
- 7
Place the pan with the batter into a cold oven. Set the oven temperature to 325°F and bake for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 325
- 8
When the baking time is complete, check the cake for doneness by inserting a cake tester or toothpick into the center. It should come out clean.
⏱️ 1 min
- 9
Allow the cake to cool in the pan on a wire rack for at least 20 minutes before carefully inverting and removing it from the pan. Serve warm or cold.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Mom Youngblood's No-Fail Pound Cake
Ingredients
For the Pound Cake
- 1 cup whipping cream
- 6 eggs, room temperature
- 3 cups granulated sugar
- 3 cups all-purpose flour, sifted
- 8 ounces unsalted butter, softened
- 2 teaspoons vanilla paste or extract
Instructions
- 1
In the bowl of a stand mixer, cream the softened unsalted butter with the granulated sugar on high speed until the mixture is fully blended and light and fluffy, about 5-7 minutes.
⏱️ 7 min - 2
Reduce the mixer speed to low. Crack each egg into a separate small bowl to ensure no shell fragments enter the batter, then add them one at a time to the butter-sugar mixture. Ensure each egg is fully incorporated before adding the next.
⏱️ 5 min - 3
Sift the all-purpose flour. (If making a chocolate cake, replace 1/3 cup of the all-purpose flour with 1/3 cup of cocoa powder and sift together.) With the mixer on a low speed, alternately add the sifted flour and the whipping cream to the batter, beginning and ending with flour. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 4
Once the flour and cream are incorporated, add the vanilla paste or extract to the batter and mix until just combined.
⏱️ 1 min - 5
Thoroughly grease a Bundt cake pan or standard tube pan using a baking spray with flour. If using a decorative pan, use a pastry brush to ensure the spray is evenly distributed into all the crevices of the design.
⏱️ 3 min - 6
Transfer the prepared cake batter evenly into the greased pan.
⏱️ 1 min - 7
Place the pan with the batter into a cold oven. Set the oven temperature to 325°F and bake for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 325 - 8
When the baking time is complete, check the cake for doneness by inserting a cake tester or toothpick into the center. It should come out clean.
⏱️ 1 min - 9
Allow the cake to cool in the pan on a wire rack for at least 20 minutes before carefully inverting and removing it from the pan. Serve warm or cold.
⏱️ 20 min