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Pound Cake
4.9 from 180 votes

Pound Cake

The Pound Cake combines six large eggs, buttermilk, vanilla, and a hefty amount of flour and sugar to create a dense, moist cake with a fine crumb. This batter is mixed carefully to achieve a slightly curdled texture before baking in a Bundt pan, resulting in a tender, golden cake. The optional dusting of confectioners' sugar adds a subtle sweetness to the surface.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 16
Calories: 347 kcal
Course: Dessert
Cuisine: American

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

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  1. Preheat the oven to 350°F (175°C) and set an oven rack in the lower third of the oven.
  2. Spray a 12-cup Bundt pan with nonstick spray with flour, such as Baker’s Joy or Pam with Flour.
  3. In a large bowl, whisk the eggs, buttermilk, and vanilla until evenly combined. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 347

% 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.