Classic Pound Cake Recipe
This Classic Pound Cake is rich, buttery, and absolutely timeless. With its velvety crumb and subtly sweet flavor, it’s perfect for any occasion—whether you’re serving it as-is or dressing it up with whipped cream, berries, or a glaze. Here’s how to make it step by step!
Ingredients:
- 3 cups sugar
- 1 cup butter, at room temperature (real butter is key; no substitutes)
- 3 cups all-purpose flour
- 6 large eggs, at room temperature
- 1 cup heavy cream
- 1 tablespoon vanilla extract
Instructions:
- Preheat the Oven:
- Set your oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan or spray it generously with non-stick cooking spray.
- Cream the Butter and Sugar:
- In a large mixing bowl, use a hand or stand mixer on medium speed to beat the butter until it’s smooth and creamy.
- Gradually add the sugar, beating the mixture for 2-3 minutes until it’s light and fluffy.
- Add the Eggs:
- Add the eggs one at a time, beating well after each addition. This step is crucial for incorporating air into the batter, giving the pound cake its tender texture.
- Incorporate the Dry and Wet Ingredients:
- Alternate adding the flour and heavy cream to the batter, starting and ending with the flour. This should look like:
- Add 1 cup of flour, mix briefly.
- Add 1/3 of the heavy cream, mix briefly.
- Repeat until all the flour and cream are incorporated.
- Mix on medium speed until just combined. Be careful not to overmix, as this can make the cake dense.
- Alternate adding the flour and heavy cream to the batter, starting and ending with the flour. This should look like:
- Add Vanilla:
- Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.
- Prepare to Bake:
- Pour the batter into the prepared bundt pan, spreading it evenly. Gently tap the pan on the counter a few times to remove any air bubbles.
- Bake the Pound Cake:
- Place the cake in the preheated oven and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
- Start checking for doneness at the 1 hour and 15-minute mark.
- Cool and Serve:
- Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing and serving.
Tips for the Best Pound Cake:
- Room Temperature Ingredients: Using room temperature butter, eggs, and cream ensures the batter mixes evenly and creates a smooth, velvety texture.
- Greasing the Pan: Be thorough when greasing your bundt pan to prevent sticking. You can also dust it lightly with flour after greasing for extra insurance.
- Don’t Overmix: Mix just until the ingredients are combined to avoid a dense or tough cake.
- To Test Doneness: Use a toothpick or skewer to check the center of the cake. If it comes out clean or with just a few crumbs, it’s ready.
Serving Ideas:
- Plain: Enjoy a simple slice with a hot cup of coffee or tea.
- With Toppings: Top with fresh berries, a dollop of whipped cream, or a drizzle of chocolate or caramel sauce.
- Glaze Option: Create a powdered sugar glaze by mixing 1 cup powdered sugar with 2-3 tablespoons milk and a dash of vanilla. Pour over the cooled cake for an extra sweet finish.
Storage:
- Room Temperature: Store the cake in an airtight container or wrap tightly in plastic wrap. It will stay fresh for up to 4 days.
- Freezing: Wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
This Classic Pound Cake is a tried-and-true recipe that’s as versatile as it is delicious. Whether you’re serving it at a family gathering, gifting it to a friend, or just treating yourself, it’s sure to be a crowd-pleaser every time. Enjoy!