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
Scale
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.
