My kids absolutely love anything sweet, but this Sweet Cream Pound Cake is their all-time favorite. The best part is how moist and tender it stays, even after a few days. The Sweet Cream Pound Cake is a timeless dessert — rich, buttery, and soft, with a golden crust that melts in your mouth. Its creamy texture and subtle vanilla flavor make it a perfect treat for any occasion, whether you’re baking for a family gathering or simply craving something sweet after dinner. They always ask for a slice after school, especially when I serve it with whipped cream or berries. Watching them enjoy it reminds me why I love baking—it brings warmth and comfort into our home.

I have been making this pound cake for years, and it never fails. I use heavy sweet cream, pure vanilla extract, and unsalted butter—always the best quality I can find. These ingredients make a big difference in flavor and texture. I always bake it low and slow, letting the buttery aroma fill the kitchen.

You can serve this cake in so many ways—plain and elegant, dusted with powdered sugar, or topped with a creamy glaze. Some like it warm with ice cream, also with fresh strawberries or blueberries for a refreshing balance.

It’s Perfect For:

• Afternoon tea or coffee with friends
• Family celebrations and birthdays
• Elegant desserts for dinner parties
• Weekend baking projects with kids
• A thoughtful homemade gift for someone special

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup heavy cream (sweet cream)
• 1 teaspoon pure vanilla extract
• Optional: ½ teaspoon almond extract for a rich aroma

Kitchen Equipment You’ll Need

• 10-inch bundt or loaf pan
• Electric mixer (hand or stand)
• Large mixing bowls
• Rubber spatula and whisk
• Measuring cups and spoons
• Cooling rack

How to Make Sweet Cream Pound Cake

Step 1

Prepare the oven and pan: Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan or loaf pan generously with butter, then lightly dust it with flour to prevent sticking. Tap out the excess flour and set aside.

Step 2

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 4–5 minutes, until the mixture becomes pale, fluffy, and creamy. This step helps incorporate air, which gives your pound cake that perfect dense-but-soft texture.

Step 3

Add the eggs: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything mixes evenly. The batter should look smooth and glossy once all eggs are combined.

Step 4

Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add half of this mixture to the creamed butter, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.

Step 5

Add the sweet cream and vanilla: Slowly pour in the heavy cream, followed by the vanilla (and almond extract if using). Then add the remaining dry ingredients. Beat on low speed until the batter is silky and uniform. The consistency should be thick yet smooth.

Step 6

Bake the cake: Pour the batter evenly into your prepared pan. Smooth the top gently with a spatula. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely cover it with foil during the last 15 minutes of baking.

Step 7

Cool and serve: Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then gently turn it out onto a wire rack to cool completely. Once cooled, dust lightly with powdered sugar or drizzle with a simple glaze for an elegant touch.

Tips for the Perfect Sweet Cream Pound Cake

• Use room-temperature ingredients. Butter, eggs, and cream blend better at room temperature, helping create a smooth, fluffy batter that bakes evenly.
• Cream butter and sugar long enough. Beat them together for 4–5 minutes until pale and light. This step traps air, making the cake soft yet dense in the best way.
• Avoid overmixing the flour. Once you add the dry ingredients, mix just until combined. Overmixing can make the cake tough instead of tender.
• Use good-quality vanilla extract. Real vanilla gives the cake that deep, warm flavor that artificial extracts just can’t match.
• Don’t rush the baking. Bake slowly at 325°F (165°C). Low and slow ensures a golden crust and a moist crumb inside.
• Test for doneness carefully. Insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready.
• Let it cool properly. Allow the cake to rest in the pan for 15 minutes before turning it out. Cooling fully helps it firm up beautifully.

Optional Ingredients

• Lemon zest for a bright, citrusy twist
• Almond extract for a nutty depth
• Mini chocolate chips for a fun variation
• Fresh blueberries folded into the batter
• A swirl of caramel sauce for added richness
• Pinch of cinnamon for a cozy aroma

How to Serve Sweet Cream Pound Cake?

I love serving this cake slightly warm, just enough for the butter and cream to release their rich fragrance. The texture becomes so soft that it almost melts in your mouth, especially when topped with a scoop of vanilla ice cream. The warmth of the cake contrasts beautifully with the cool creaminess of the ice cream, making every bite feel indulgent and comforting.

I often serve this pound cake during afternoon tea or after dinner, sliced neatly on a platter with a dusting of powdered sugar and a few fresh berries. It looks elegant yet homely, perfect for both guests and family. A drizzle of homemade glaze—vanilla, lemon, or cream cheese—adds a touch of sweetness that enhances, rather than overpowers, its natural buttery flavor.

For special occasions, I sometimes transform it into a layered dessert. I’ll cut the cake into thick slices, spread whipped cream between layers, and top it with caramel drizzle or chocolate ganache. It turns this simple recipe into a show-stopping centerpiece for any celebration.

Is Sweet Cream Pound Cake Healthy?

This cake isn’t meant to be a diet-friendly dessert—it’s an indulgent, old-fashioned treat. However, enjoying it in moderation is perfectly fine. It’s made from real ingredients like butter, cream, and eggs, which offer richness and satisfaction that processed sweets often lack. If you pair it with fresh fruit, you can balance out the sweetness while still enjoying its comforting flavor.

Variations and Substitutions

• Lemon Sweet Cream Pound Cake
  Add 2 tablespoons of lemon juice and zest for a tangy, refreshing version. Perfect for spring or summer gatherings.
• Chocolate Marble Pound Cake
  Swirl in a bit of melted chocolate or cocoa batter before baking for a beautiful marbled effect and rich chocolate taste.
• Berry Cream Pound Cake
  Fold fresh or frozen blueberries or raspberries into the batter for bursts of fruity sweetness.
• Coconut Cream Pound Cake
  Replace heavy cream with coconut cream and add shredded coconut for a tropical twist.
• Almond Sweet Cream Pound Cake
  Add almond extract and sprinkle sliced almonds on top before baking for extra crunch and aroma.
• Orange Vanilla Pound Cake
  Substitute some cream with fresh orange juice and zest to make a bright, citrus-flavored loaf.
• Cream Cheese Pound Cake
  Swap half the butter for cream cheese to create an even denser, richer texture with a subtle tang.
• Maple Brown Sugar Pound Cake
  Use brown sugar and a bit of maple syrup instead of white sugar for a deeper, caramelized flavor.

How to Store and Reheat

To store your Sweet Cream Pound Cake, let it cool completely before wrapping it tightly in plastic wrap or foil. You can keep it at room temperature for up to 4 days or refrigerate it for up to a week. If freezing, wrap it again in a freezer-safe bag—it will stay fresh for up to 3 months.

When reheating, slice what you need and warm it gently in the microwave for about 10–15 seconds. For a slightly crisp edge, place slices in a preheated oven (300°F / 150°C) for 5 minutes. It will taste just like freshly baked.

Frequently Asked Questions About Sweet Cream Pound Cake

Can I make this cake without heavy cream?
Yes, you can substitute heavy cream with whole milk or evaporated milk, but the texture will be slightly lighter and less rich. Heavy cream gives it that signature velvety crumb, so use it if you can for the best result.

Why did my cake crack on top?
Don’t worry—a cracked top is completely normal for pound cakes. It happens when the outside of the cake sets before the inside finishes expanding. It’s a sign your cake baked perfectly dense and moist inside.

Can I use salted butter?
Yes, but skip the added salt in the recipe to avoid making it too salty. Using unsalted butter gives you better control over the flavor balance.

How do I prevent it from sticking to the pan?
Grease every corner of your pan generously with butter or non-stick spray, then dust with flour. Let the cake cool slightly before unmolding—it helps release it easily without breaking.

Sweet Cream Pound Cake Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

This Sweet Cream Pound Cake Recipe is moist, buttery, and full of rich flavor. Discover how to make it perfectly with serving ideas, expert tips, and delicious variations for every occasion.

Ingredients

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup heavy cream (sweet cream)

• 1 teaspoon pure vanilla extract

• Optional: ½ teaspoon almond extract for a rich aroma

Directions

• Prepare the oven and pan: Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan or loaf pan generously with butter, then lightly dust it with flour to prevent sticking. Tap out the excess flour and set aside.
• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 4–5 minutes, until the mixture becomes pale, fluffy, and creamy. This step helps incorporate air, which gives your pound cake that perfect dense-but-soft texture.
• Add the eggs: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything mixes evenly. The batter should look smooth and glossy once all eggs are combined.
• Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add half of this mixture to the creamed butter, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
• Add the sweet cream and vanilla: Slowly pour in the heavy cream, followed by the vanilla (and almond extract if using). Then add the remaining dry ingredients. Beat on low speed until the batter is silky and uniform. The consistency should be thick yet smooth.
• Bake the cake: Pour the batter evenly into your prepared pan. Smooth the top gently with a spatula. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely cover it with foil during the last 15 minutes of baking.
• Cool and serve: Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then gently turn it out onto a wire rack to cool completely. Once cooled, dust lightly with powdered sugar or drizzle with a simple glaze for an elegant touch.