Old Fashioned Pound Cake
User Reviews
4.7
Old Fashioned Pound Cake
Description
Old Fashioned Pound Cake combines butter, granulated sugar, eggs, and cake flour with a small amount of baking powder and salt to create a moist cake with a fine crumb. Using room temperature ingredients allows thorough mixing for a smooth batter that rises evenly. The recipe uses a batter float test to gauge readiness before baking in a greased and floured bundt pan, resulting in a golden crust and tender interior.
The cake's flavor is subtly sweet with vanilla notes, suitable for enjoying on its own or paired with fruit preserves or whipped cream. The included vanilla glaze adds a sweet, glossy coating that complements the cake's buttery richness.
Following the mixing and baking steps carefully, including the batter float test, ensures consistent results. The glaze is a simple combination of melted butter, powdered sugar, vanilla, and cream, which can be adjusted to desired thickness and sweetness.
Ingredients
- 1 1/2 cups butter room temperature, 340 grams, salted
- 2 cups granulated sugar 400 grams
- 1 teaspoon vanilla extract 3 grams
- 8 large egg room temperature
- 3 cups cake flour 390 grams
- 1/2 teaspoon baking powder 2 grams
- 1/2 teaspoon salt 4 grams
Glaze:
- 1/4 cup butter melted, 2 ounces, salted
- 1 1/2 cups powdered sugar 195 grams
- 1 teaspoon vanilla extract 5 grams
- 2-4 tablespoons heavy cream or half and half, 30-60 grams
Instructions
- Preheat the oven to 350ºF. Grease a bundt cake pan with shortening, then dust with flour. Or use Baker's Joy spray or cake release.
- In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed. 1 1/2 cups salted butter
- Add the sugar and beat until the mixture is light and fluffy. Mix in the vanilla. 2 cups granulated sugar, 1 teaspoon vanilla extract
- Add the eggs, one at a time, beating well after each addition. 8 large eggs
- Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed. 3 cups cake flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.
- Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)
- Allow the cake to cool for 5 minutes, then invert it to a serving plate.
- To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency. 1/4 cup salted butter, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons heavy cream
- Drizzle the glaze over the top of the cake. Serve with raspberry sauce, caramelized bananas or fresh fruit.
Notes
- The calorie estimate is based on 15 slices and may vary with ingredient brands; consult a nutritionist for precise info.
- Use room temperature ingredients for proper blending and texture.
- Vanilla extract can be substituted with fresh lemon juice and citrus zest for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 139g | |
| Calories | 476kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 287mg | 12% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
