“`html
If you’re searching for a truly unforgettable, melt-in-your-mouth dessert, this Pound Cake from Heaven Recipe is exactly what your kitchen needs. Bursting with rich buttery flavor and enhanced by just the right touch of vanilla and almond extracts, this cake boasts a tender, moist crumb that softly melts with every bite. It’s a classic Southern delight elevated to new heights, perfect for celebrations, cozy afternoons, or simply whenever you need a special treat that feels like a warm hug from the inside out.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, transforming simple pantry staples into a cake that’s truly divine. From the lush richness of unsalted butter to the soft texture delivered by White Lily all-purpose flour, each item contributes uniquely to the iconic flavor and softness of this pound cake.
- 1½ cups unsalted butter (softened): The backbone of this cake’s incredible moistness and rich taste.
- 3 cups sugar: Balances the buttery base with just the perfect sweetness throughout the crumb.
- 5 large eggs: Provide structure and help create that classic dense yet tender texture.
- 3 cups all-purpose soft-wheat flour (White Lily): Ensures a delicate, fine crumb without toughness.
- 1 tsp baking powder: Just a touch to give the cake a light lift while maintaining its signature density.
- ¼ tsp salt: Enhances all the other flavors and prevents dullness.
- 1 (5-oz) can evaporated milk: Adds creamy moisture and a subtle caramel richness.
- â…” cup heavy cream: Intensifies the cake’s luscious texture, making every bite heavenly soft.
- 2 Tbsp vanilla extract: Classic flavor that brightens and deepens the overall taste.
- 1 tsp almond extract: A special touch that gives the cake its unique, irresistible aroma.
How to Make Pound Cake from Heaven Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350ºF. Grease and flour a 10-inch tube pan thoroughly to ensure your cake releases easily after baking, providing that perfect shape and crust on the outside without sticking.
Step 2: Cream the Butter and Sugar
Place the softened butter into your mixer bowl and beat it at medium speed for about 6 minutes until it becomes light and fluffy—this is key for an airy cake. Gradually add the sugar and keep beating for an additional minute; the sugar will help incorporate even more air, creating a tender crumb.
Step 3: Incorporate the Eggs
Add the eggs one at a time, beating just until each yolk disappears before adding the next. This method helps maintain structure and prevents the batter from breaking down.
Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. In another, mix the evaporated milk and heavy cream. Now it’s time for the magic: add the flour mixture and cream mixture alternately to the butter batter—starting and ending with the flour in thirds and splitting the cream into halves. Beat on slow speed after each addition to combine gently and avoid overmixing.
Step 5: Add Extracts and Pour Batter
Stir in the vanilla and almond extracts to infuse that signature aroma. Pour the perfectly mixed batter into your prepared pan, smoothing the top lightly.
Step 6: Bake to Perfection
Bake for 60 to 75 minutes until a long wooden pick inserted in the center comes out clean. Patience here rewards you with a golden crust and a deeply moist interior—just like the real deal.
Step 7: Cool Your Cake
Let your masterpiece cool in the pan on a wire rack for one hour, then carefully remove it to cool completely on the rack. This step ensures the cake sets beautifully without sogginess.
How to Serve Pound Cake from Heaven Recipe
Garnishes
Simple is often best—sprinkle powdered sugar lightly over the top to highlight the cake’s golden crust. For a more festive look, fresh berries or a dollop of whipped cream add a refreshing contrast that complements the cake’s richness perfectly.
Side Dishes
Pair your pound cake with a scoop of vanilla ice cream or drizzle with a warm fruit compote like strawberries or blueberries. If you’re looking to keep things classic, a cup of strong coffee or hot tea offers a comforting balance to the cake’s sweetness.
Creative Ways to Present
Serve slices with a sliver of lemon zest for a fresh, zesty lift or build a layered trifle with alternating chunks of cake, fresh cream, and fruit. You can also transform this into a petite dessert by cutting it into bite-sized cubes for an elegant party platter.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the texture moist and the flavors vibrant without drying out.
Freezing
This cake freezes beautifully! For longer storage, wrap it well in plastic wrap and then aluminum foil to keep out freezer burn. It can last up to 3 months frozen—just thaw gently at room temperature before serving.
Reheating
To revive that freshly baked warmth, place slices in a warm oven (about 300ºF) for 5 to 10 minutes or microwave briefly for 10–15 seconds. This brings back the soft, tender feel that’s simply heavenly.
FAQs
Can I use regular all-purpose flour instead of soft-wheat flour?
While White Lily’s soft-wheat flour is ideal for achieving the classic tender crumb of this Pound Cake from Heaven Recipe, you can use regular all-purpose flour—just expect a slightly firmer texture. Sifting the flour before adding can help maintain lightness.
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, you can use regular milk mixed with a tablespoon of butter to mimic the fat content, or heat regular milk to reduce it slightly. This ensures the cake stays rich and moist.
Is almond extract necessary in this recipe?
The almond extract adds a subtle nutty note that sets this pound cake apart, but if you need to omit it, the pound cake will still be beautifully flavorful thanks to the vanilla. You could also experiment with other extracts like rum or lemon for a twist.
Can I make this recipe gluten-free?
Substituting gluten-free flour is tricky, as the soft flour’s tenderness is key here. If you want to go gluten-free, try a blend designed for cakes and add a little extra leavening for best results. However, texture may vary slightly from the original.
How do I know when the pound cake is fully baked?
The best test is inserting a long wooden pick or skewer into the center—if it comes out clean or with just a few moist crumbs, your cake is perfectly done. Avoid opening the oven door too early as this can cause the cake to sink.
Final Thoughts
There’s something truly magical about the Pound Cake from Heaven Recipe. It’s more than just a dessert; it’s an experience that fills your kitchen with a warm, inviting aroma and ends with smiles all around the table. I encourage you to give this recipe a try and discover your own slice of heaven that you’ll want to make again and again.
“`
Print
Pound Cake from Heaven Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pound Cake from Heaven is a classic and rich dessert with a tender crumb, made with softened butter, sugar, eggs, and a blend of evaporated milk and heavy cream. Flavored with vanilla and almond extracts, it’s perfectly baked to golden perfection in a 10-inch tube pan, making it an ideal treat for gatherings and celebrations.
Ingredients
Butter and Sugar
- 1½ cups unsalted butter (softened)
- 3 cups sugar
Eggs
- 5 large eggs
Dry Ingredients
- 3 cups all-purpose soft-wheat flour (White Lily)
- 1 tsp baking powder
- ¼ tsp salt
Dairy and Extracts
- 1 (5-oz) can evaporated milk
- â…” cup heavy cream
- 2 Tbsp vanilla extract
- 1 tsp almond extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF. Grease and flour a 10-inch tube pan thoroughly, then set it aside to be ready for the batter.
- Cream butter and sugar: In the bowl of a stand mixer, beat the softened butter on medium speed for 6 minutes until very light and fluffy. Gradually add the sugar and continue beating for an additional minute to incorporate air for a tender crumb.
- Add eggs: Add the eggs one at a time, beating after each addition just until the yolk disappears, ensuring the mixture stays smooth and uniform.
- Mix dry and wet ingredients: In separate bowls, combine the flour, baking powder, and salt, and mix together. In another bowl, mix the evaporated milk and heavy cream.
- Combine mixtures: Add the flour mixture and cream mixture alternately to the butter mixture, beginning and ending with the flour mixture. Use slow speed after each addition to maintain the batter’s light texture. The sequence is: 1/3 flour mixture, 1/2 cream mixture, 1/3 flour mixture, 1/2 cream mixture, and 1/3 flour mixture.
- Add extracts and pour batter: Stir in the vanilla and almond extracts gently until evenly incorporated. Pour the batter into the prepared tube pan, smoothing the top.
- Bake: Place the pan in the oven and bake for 60 to 75 minutes or until a long wooden pick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and cool it in the pan on a wire rack for 1 hour. Then carefully remove the cake from the pan and continue cooling on the wire rack until completely cool before serving.
Notes
- Using soft-wheat flour such as White Lily yields a more tender crumb.
- Make sure butter is fully softened but not melted for best creaming results.
- Alternate flour and liquid additions to create a smooth, well-incorporated batter without overmixing.
- Check doneness with a long wooden pick; it should come out clean when the cake is fully baked.
- Cooling adequately helps the cake set properly and prevents it from falling apart.
- This cake can be stored wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
