Pound Cake

Name: Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 serving
Ingredients: 6 large eggs, 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 unsalted butter, softened; Confectioners’ sugar, for dusting (optional)

User Reviews

4.9

180 reviews

Excellent

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

Pound Cake

Iris Warren

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This pound cake tastes like something your grandmother would’ve made—soft, buttery, and the kind of cake people quietly go back for seconds of.

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Ingredients

Servings

6 large eggs, 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 unsalted butter, softened
Confectioners’ sugar, for dusting (optional)

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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

Note: If you don’t have any buttermilk in the fridge, see my post on how to make buttermilk from milk and lemon juice.
how to make buttermilk
Make-Ahead/Freezer-Friendly Instructions: 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. 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. When you're ready to enjoy it, let the cake thaw in the refrigerator overnight. To revive the texture after storing or freezing, you can warm slices in a low oven.

Nutrition Information

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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%)