Pound Cake

There’s something truly magical about a freshly baked Pound Cake. It always takes me back to my childhood, where weekends meant the delightful aroma of cake wafting through the house. My mother would whip up this delicious treat, filling our home with warmth and the promise of sweet indulgence. The first slice was always the best—golden, moist, and perfect with a dusting of sugar. Each bite is a memory, a moment of joy that I love to share with family and friends. Now, I’m excited to pass on this cherished recipe for Pound Cake, which remains a staple at our gatherings and a symbol of comfort.

What’s In This Pound Cake

The magic of Pound Cake lies in its simple yet effective ingredients. Each one plays a vital role in creating the perfect texture and flavor. Key players like butter and eggs contribute richness, while granulated sugar sweetens and enhances the cake’s overall taste. The all-purpose flour provides structure, making every slice beautifully moist yet firm. Together, they create a harmonious balance that’s sure to impress.

• 6 large eggs, at room temperature: Essential for binding and providing moisture, eggs also help give the cake its structure.
• 1 cup buttermilk: This adds a tangy flavor and keeps the cake moist. If you don’t have buttermilk, you can easily make a substitute with milk and vinegar.
• 2 teaspoons vanilla extract: A splash of vanilla enhances the overall flavor, making each bite feel indulgent.
• 2¾ cups all-purpose flour, spooned into measuring cup and leveled-off: This is the backbone of the cake, providing structure and texture.
• 2¾ cups granulated sugar: The sweetness factor! It also contributes to the cake’s texture, helping to achieve that perfect moist crumb.
• ½ teaspoon baking soda: This leavening agent helps the cake rise, ensuring a light texture.
• ¾ teaspoon salt: Balances the sweetness and enhances the other flavors in the cake.
• 2 sticks unsalted butter, softened: A key ingredient for richness and flavor, it gives the cake its signature moistness.
• Confectioners’ sugar, for dusting (optional): A light dusting adds a touch of elegance when serving, making your cake look even more inviting.

Preparation Steps for Pound Cake

Preparing Pound Cake is an enjoyable experience that fills your kitchen with delightful aromas. Let’s get started! The first step is to gather your ingredients and preheat your oven, setting the stage for this delicious creation. Following each step carefully will ensure your cake turns out perfectly every time.

1. Preheat your oven to 350°F (175°C) and set an oven rack in the lower third of the oven. This ensures even baking, allowing the Pound Cake to rise beautifully.
2. Spray a 12-cup Bundt pan with nonstick spray that includes flour, like Baker’s Joy or Pam with Flour. This step is crucial to prevent the cake from sticking to the pan, ensuring a clean release.
3. In a large bowl, whisk together the eggs, buttermilk, and vanilla extract until evenly combined. This mixture will add moisture and flavor to your cake.
4. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute.
5. Add the softened butter to the dry mixture and continue mixing on low speed for 2 minutes. This will create a crumbly texture, which is a good sign!
6. Now, add one-third of the egg mixture and mix on low speed until incorporated. Gradually increase the speed to medium and mix for 2 minutes. This process helps to aerate the batter, giving your cake a light texture.
7. Repeat this process with the remaining egg mixture in two more additions. After each addition, mix on low speed to incorporate before increasing to medium. Don’t forget to scrape down the bowl as needed; the batter may look slightly curdled, but that’s perfectly okay.
8. Pour the batter into the prepared Bundt pan and smooth the top. Make sure to distribute it evenly for uniform baking.
9. Bake for 55 to 65 minutes, or until the cake is golden-brown and a toothpick inserted into the center comes out clean. This is the moment of truth!
10. Once baked, cool the cake on a rack for 10 minutes. Then, carefully invert it onto a rack to cool completely. Before serving, dust with confectioners’ sugar for a touch of sweetness. A serrated knife works best for slicing.

Helpful Notes about Pound Cake

Here are some helpful notes to ensure your Pound Cake turns out perfectly every time. These tips cover everything from storage to serving suggestions.

• Storage: Store your leftover Pound Cake at room temperature, loosely covered with foil or in a cake dome, for up to 3 days to maintain its moisture.
• Freezing: Yes, you can freeze this cake! Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months.
• Thawing: When you’re ready to enjoy the frozen cake, let it thaw in the refrigerator overnight. To revive its texture, warm slices in a low oven for a few minutes.
• Variations: Feel free to experiment! Add citrus zest, chocolate chips, or nuts for a unique twist on the classic Pound Cake.
• Serving Suggestions: This cake pairs wonderfully with fresh fruit, whipped cream, or a simple dusting of confectioners’ sugar for elegance.

How to Serve Pound Cake

Serving Pound Cake is all about creativity and making it special. Here are some great ideas that will elevate your cake experience:

• Breakfast Treat: Serve slices of Pound Cake with a side of fresh fruit and a dollop of yogurt for a delightful breakfast.
• Afternoon Tea: Pair with a cup of tea or coffee. A slice of Pound Cake is the perfect companion for your afternoon break.
• Festive Occasions: Make it a centerpiece at gatherings like birthdays or holidays. Adding seasonal decorations can enhance the presentation.
• Make it a Sundae: Top it with a scoop of ice cream and warm chocolate sauce for a decadent dessert.
• Storage Tips: Don’t forget to keep leftover cake covered to maintain freshness, especially in humid weather.
• Seasonal Pairings: In winter, consider pairing with spiced fruits, while in summer, fresh berries are a perfect match.

FAQ

Conclusion

This Pound Cake is a slice of tradition with a blend of simplicity and flavor that makes it a beloved favorite. I encourage you to try this recipe for your next gathering or just because! The joy of baking and sharing this cake is an experience you won’t want to miss.

Pound Cake

The ultimate comfort food, this Pound Cake is perfectly moist and bursting with buttery flavor. With a simple ingredient list, it’s an easy weeknight dessert that everyone will love. Try it tonight for a taste of tradition!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Desserts

Cuisine American

Servings 16 servings

Calories 350 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 6 large Eggs at room temperature
• 1 cup Buttermilk see note
• 2 teaspoons Vanilla Extract
• 2.75 cups All-Purpose Flour spooned into measuring cup and leveled-off
• 2.75 cups Granulated Sugar
• 0.5 teaspoon Baking Soda
• 0.75 teaspoon Salt
• 2 sticks Unsalted Butter softened
• Confectioners’ Sugar for dusting (optional)

Instructions

 

• Preheat your oven to 350°F (175°C) and set an oven rack in the lower third of the oven.
• Spray a 12-cup Bundt pan with nonstick spray that includes flour, like Baker's Joy or Pam with Flour.
• In a large bowl, whisk together the eggs, buttermilk, and vanilla extract until evenly combined.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute.
• Add the softened butter to the dry mixture and continue mixing on low speed for 2 minutes.
• Now, add one-third of the egg mixture and mix on low speed until incorporated.
• Gradually increase the speed to medium and mix for 2 minutes.
• Repeat this process with the remaining egg mixture in two more additions.
• Pour the batter into the prepared Bundt pan and smooth the top.
• Bake for 55 to 65 minutes, or until the cake is golden-brown and a toothpick inserted into the center comes out clean.
• Once baked, cool the cake on a rack for 10 minutes. Then, carefully invert it onto a rack to cool completely.
• Before serving, dust with confectioners' sugar for a touch of sweetness.

Notes

• Tip 1: If you don’t have any buttermilk in the fridge, see my post on how to make buttermilk from milk and lemon juice.
• Tip 2: Pound cake is best made on the day of serving but it can be stored at room temperature, loosely covered with foil or in a cake dome, for up to 3 days.
• Tip 3: The cake can also be frozen for up to 3 months. To freeze, wrap the cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container.
• Tip 4: When you’re ready to enjoy it, let the cake thaw in the refrigerator overnight.
• Tip 5: To revive the texture after storing or freezing, you can warm slices in a low oven.

Keyword Classic Pound Cake, Easy Pound Cake Recipe, Homemade Pound Cake, Pound Cake

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!