Cream Pound Cake: The Best Cream Pound Cake Recipe from Cook'n

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	Cream Pound Cake

Serves: 12

Print this Recipe

Marguerite Bubon, Charlton, Massachusetts

   6 eggs
   2-3/4 cups sugar
   1 teaspoon vanilla extract
   3 cups all-purpose flour
   1 tablespoon baking powder
   1/4 teaspoon salt
   1 pint heavy cream

In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-in. tube pan. Bake at 350° for 60-70 minutes or until cake tests done. Cool in pan 15 minutes before removing to a wire rack to cool completely.

© Copyright Reiman Publications, 1993-1997

Cream Pound Cake comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!

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