Rae Simpson's World Famous Pound Cake Recipe

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Rae Simpson's World Famous Pound Cake
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  1. Set an oven rack in the middle position and reposition the remaining rack below it.
  2. Preheat the oven to 325 degrees.
  3. Generously butter a 9-inch removable-bottom tube pan.
  4. Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
  5. Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
  6. Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
  7. Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
  8. Stop the mixer and scrape down the sides after every other egg.
  9. Now stop mixing.
  10. Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
  11. Replace the bowl and thoroughly mix the flour into the batter on low speed.
  12. Drizzle in about one third of cream, mixing until thoroughly incorporated.
  13. Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
  14. When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
  15. Remove the bowl from the stand and scrape the batter into the prepared tube pan.
  16. Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
  17. Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
  18. The cake should be well-browned, with a golden, crackling top, when fully baked.
  19. Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
  20. Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
  21. Refrigerate overnight before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1199.74 Kcal (5023 kJ)
Calories from fat 581.11 Kcal
% Daily Value*
Total Fat 64.57g 99%
Cholesterol 442.11mg 147%
Sodium 416.33mg 17%
Potassium 142.68mg 3%
Total Carbs 151.8g 51%
Sugars 150.15g 601%
Protein 10.92g 22%
Vitamin C 0.3mg 1%
Vitamin A 0.6mg 19%
Iron 1.5mg 8%
Calcium 76.8mg 8%
Amount Per 100 g
Calories 379.42 Kcal (1589 kJ)
Calories from fat 183.78 Kcal
% Daily Value*
Total Fat 20.42g 99%
Cholesterol 139.82mg 147%
Sodium 131.67mg 17%
Potassium 45.12mg 3%
Total Carbs 48.01g 51%
Sugars 47.49g 601%
Protein 3.45g 22%
Vitamin C 0.1mg 1%
Vitamin A 0.2mg 19%
Iron 0.5mg 8%
Calcium 24.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.4
  • 34

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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