Pound Cake
User Reviews
4.9
Pound Cake
Description
Pound Cake is made by combining a rich mixture of eggs, buttermilk, vanilla extract, flour, sugar, baking soda, salt, and softened butter. The batter is mixed gradually to incorporate the wet and dry ingredients, allowing the butter to distribute evenly and the eggs to emulsify the batter. Baking in a Bundt pan at 350°F ensures even cooking and a moist interior. The resulting cake has a fine, moist crumb and a slightly dense texture typical for pound cakes.
The cake can be served sliced for dessert or with tea. The buttermilk adds subtle tanginess and moisture, balancing the sweetness from the sugar. Dusting with confectioners’ sugar is optional and adds a gentle finish.
From the notes, if buttermilk is unavailable, it can be made with milk and lemon juice. The cake is best served the day it's made but can be stored loosely covered at room temperature for up to 3 days. It freezes well for up to 3 months; slices should be thawed overnight in the fridge and warmed in a low oven to refresh texture.
Ingredients
- 6 egg large, at room temperature
- 1 cup buttermilk see note
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour spooned into measuring cup and leveled-off
- 2¾ cups granulated sugar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 ticks butter unsalted, softened
- confectioners’ sugar for dusting, optional
Instructions
- Preheat the 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 with flour, such as Baker’s Joy or Pam with Flour.
- In a large bowl, whisk the eggs, buttermilk, and vanilla until evenly combined. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute. Add the butter and mix on low speed for 2 minutes, until the ingredients are well-combined and crumbly.
- Add one-third of the egg mixture and mix on low speed until incorporated. Increase the speed to medium and mix for 2 minutes. Repeat with the remaining egg mixture in two more additions, mixing on low speed to incorporate each addition before increasing to medium and beating for 2 minutes each time. Scrape down the bowl as needed. The batter may look slightly curdled; that’s okay.
- Scrape 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 halfway between the side of the pan and the central tube comes out clean.
- Cool the cake on a rack for 10 minutes, then invert onto a rack to cool completely. Dust with confectioners' sugar before serving. A serrated knife works best for slicing.
Notes
- Make buttermilk using milk and lemon juice if you don't have it on hand.
- Store the cake loosely covered at room temperature for up to three days.
- Freeze tightly wrapped cake or slices for up to three months.
- Thaw frozen cake in the refrigerator overnight and warm in a low oven to restore texture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 101mg | 34% |
| Sodium | 200mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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