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Dessert

Sweet Cream Pound Cake

A light, fluffy pound cake made with butter, sugar, eggs, vanilla, cream, and cake flour.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Sweet Cream Pound Cake

Oven325° F
Time1 ½ hours

Ingredients

Directions

Prepare

  1. Have all ingredients at room temperature.

  2. Grease and flour a deep 10-inch tube pan.

Make the batter

  1. Cream butter well and mix 2 ⅞ cups sugar with cream until light and fluffy.

  2. Add beaten egg yolks and mix well.

  3. Sift the cake flour 3 times and then measure.

  4. Alternately, when adding cake flour and whipping cream, starting and ending with flour.

  5. Beat well after each addition.

  6. Add vanilla extract and mix well.

  7. Beat egg whites until soft peaks form.

  8. Gradually add remaining 1 cup sugar to egg whites to make a stiff meringue.

  9. Fold egg whites mixture into batter.

Bake and serve

  1. Pour the batter into greased and floured tube pan.

  2. Put a pan in a cold oven and set temperature at 325° F.

  3. Bake 1 ½ hours or until the cake is golden‑brown and test done.

  4. Let cake stand in a pan for 16‑18 minutes.

  5. Loosen sides with a knife and invert the pan over a cake rack.

  6. Allow to cool thoroughly before slicing.

  7. Serve cold and plain.

Nutrition, whole recipe (rough)

747Calories
20 gProtein
23 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creamed with sugar to trap air, giving the cake a tender, rich crumb.
Eggs
Yolks enrich and bind the batter; whites beaten to meringue add lift and structure.
Cake flour
Low-protein flour builds a fine, tender structure that holds the cake together.
Sugar
Sweetens the cake and, creamed with butter, helps create a light, fluffy texture.
Whipping cream
Adds moisture and richness, keeping the crumb soft.

The step that matters

Folding the meringue into the batter. Folding gently keeps the air in the beaten egg whites. Stirring or deflating them makes the cake dense and heavy instead of light.

Swap the vanilla

How well each one fits the dish's main ingredients (butter, sugar, egg, cream, flour):

  1. Vanillathe original
  2. Raisinfits about as well
  3. Coconutfits less well
  4. Figfits less well

Fit is the average pairing score against butter, sugar, egg, cream, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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