Perfect Pound Cake
User Reviews
5
Perfect Pound Cake
Description
Perfect Pound Cake begins by creaming room-temperature butter and sugar until very light and fluffy. Eggs are added one at a time with thorough mixing to ensure a smooth batter. Vanilla extract, baking powder, salt, buttermilk, and all-purpose flour are folded in alternately to preserve the batter's texture. The batter is then poured into a well-prepared bundt pan and baked. The result is a cake with a tender crumb and mild sweetness, highlighted by the cultured buttermilk's subtle tang.
This pound cake can be sliced and enjoyed as a simple dessert or snack. It pairs well with fresh berries, whipped cream, or a dusting of powdered sugar. Its fine crumb structure makes it suitable for tea time or as a base for more elaborate desserts.
The recipe notes mention that substituting milk or half and half for the buttermilk is possible, as well as using thinned sour cream for a similar effect. To maintain freshness, slice the cake as needed rather than in advance, as it dries out quickly once exposed to air.
Ingredients
- 1 1/2 cups butter at room temperature. (3 sticks, or 12 ounces, unsalted
- 1 3/4 cups granulated sugar (12.5 ounces)
- 6 large egg at room temperature (12.5 ounces, weighed in their shell
- 1 Tbsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cultured buttermilk room temperature, or at least not cold
- 2 3/4 cups all-purpose flour 12.5 ounces
- powdered sugar for dusting
Instructions
- Preheat the oven to 350F Butter and flour a standard 9-10 inch non stick bundt pan.
- Make sure your ingredients are at room temperature.
- Cream the butter and sugar together for a full 5 minutes in a stand mixer, scraping down the sides a couple of times. They should get really light and fluffy. You can use electric beaters if you like.
- Beat in the eggs, one at a time, beating well and scraping down between each addition. Now beat a further 2-3 minutes! (A LOT of beating, I know, but it will pay off.) You should now have a very silky smooth batter.
- With the mixer on low, blend in the extract, baking powder, and salt.
- Alternately blend in the buttermilk and flour, starting and ending with the flour. Mix just until no dry flour remains, you can do the last bit by hand. Make sure you've incoorporated all the butter from the bottom of the bowl.
- Turn the batter into your prepared pan and smooth out evenly. Bake for 20 minutes, then, without opening the oven door, turn the temperature down to 325F and bake another 25 - 30 minutes until the top is domed and springs back to the touch. A toothpick inserted in the center should come out without wet batter on it. (Tip: don't insert your toothpick directly into a crack, insert at a diagonal.) I loosely tent the cake towards the end of baking to prevent excess browning. As always, your oven or pan may vary from mine, so your baking time may be different.
- Let the pan cool for 15 minutes on a rack, then loosen all edges with a flexible spreading knife before inverting.
- Let cool completely on the rack. Dust with powdered sugar.
- Tip: Don't slice your cake until you're ready to serve it, otherwise it can dry out.
Notes
- You can substitute whole milk or half and half for cultured buttermilk if needed.
- If using sour cream, thin it with a little water to match the consistency of cultured buttermilk.
- Slice the cake only when ready to serve to prevent it from drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 347kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 77mg | 3% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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