Go Back
+ servings
egg cakes
Print Recipe
5 from 3 votes

Pound Cake

This recipe for an easy and delicious pound cake is perfect for making mini Easter Egg Cakes!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: pound cake
Servings: 12 slices of cake or 6 eggs
Calories: 606kcal
Author: Amanda Rettke


  • 1 cup (2 sticks or 226g) butter, room temperature
  • 6 eggs, room temperature
  • 3 cups (600g) granulated sugar
  • 3 cups (384g) all-purpose flour
  • 2 cups (1 pint or 476g) heavy whipping cream
  • 1 tablespoon McCormick Vanilla Extract


  • Preheat oven to 325°F. Grease and flour two loaf pans. (rectangle pans)
  • Cream butter and sugar in a stand mixer or with a hand-held mixer until light, about 3 minutes.
  • Add eggs, one at a time and mix well.
  • Pour heavy cream into a large measuring cup and add the vanilla extract to it. Stir to combine.
  • Add flour, one cup at a time. After you have added 1 cup flour, add in 1/3 the whipping cream. Repeat with another cup of flour and then remaining whipping cream. Add the last cup of flour and mix until combined.
  • Pour batter into prepared pan.
  • Bake at 325°F for 1-1/2 hours or an inserted skewer or knife is removed with some crumbs. (No wet batter.) Let cool in the pan for about 5 minutes then invert onto a cooling rack.



Calories: 606kcal