Eileen D Esterhazy Buckley's Creamy Pound Cake
Discover the timeless decadence of *Eileen D Esterhazy Buckley’s Creamy Pound Cake*, a luxurious dessert that’s as rich in flavor as it is in history. This recipe effortlessly blends classic ingredients like softened butter, heavy cream, and pure vanilla extract to create a melt-in-your-mouth texture with every bite. The batter, delicately folded with a balance of dry and wet ingredients, bakes to golden perfection in just over an hour, filling your kitchen with the irresistible aroma of homemade goodness. Whether served on its own, paired with seasonal berries, or adorned with a dusting of powdered sugar, this creamy pound cake is a versatile centerpiece for any occasion. Perfectly fluffy, moist, and crowd-pleasing, this dessert is a must-make for those who crave a classic yet indulgent treat.
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Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 325°F (160°C) and grease a standard 10-inch bundt pan or loaf pan with butter or nonstick spray. Lightly dust with flour, tapping out the excess, to ensure easy removal of the cake.
Step 2
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer. Beat on medium speed for 3-5 minutes until the mixture is pale, fluffy, and smooth.
Step 3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
Step 4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps prevent lumps and ensures even distribution of the leavening agents.
Step 5
With the mixer on low speed, alternate adding the dry ingredients and the heavy cream to the butter mixture, starting and ending with the dry ingredients. Begin by adding one-third of the dry ingredients, then half of the heavy cream, and repeat until all ingredients are combined. Mix just until incorporated to avoid overmixing.
Step 6
Stir in the vanilla extract by hand using a spatula, making sure it’s evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.
Step 8
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
Step 9
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely before slicing.
Step 10
Serve as is or with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream. Enjoy!
Nutrition Facts
| Serving size | (1252.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5362.8 |
| Total Fat 275.5g | 0% |
| Saturated Fat 170.0g | 0% |
| Cholesterol 756.7mg | 0% |
| Sodium 1748.1mg | 0% |
| Total Carbohydrate 678.1g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 402.0g | |
| Protein 39.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 100.2mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 453.9mg | 0% |
Source of Calories