This recipe for old-fashioned pound cake is as classic as they come. Its soft texture and buttery flavor are a reminder for many of childhood and delicious scents drifting out of Grandma's kitchen. Pound cake gets its name from the original recipe which called for a pound each of the ingredients. Modern versions tend to be a little smaller than the pound cakes of the past, but they're no less tasty. Today, we often glaze out pound cakes with a generous drizzle of icing, while some bakers stuff their pound cakes with everything from fresh fruit to cheesecake filling. It's an easy to make dessert that lasts for days, making it a great option if you're looking for a simple but delicious treat.
The key to a moist old-fashioned pound cake is not to excessively mix the batter or over bake the cake. You can add a tablespoon or two of milk or a bit of oil or sour cream to the recipe to make it extra moist, but if you want to keep things simple, don't over-combine the cake batter.
Making a glaze for your pound cake is incredibly easy. Mix 1 ½ cups of powdered sugar, 4 tablespoons of milk or water, and 2 teaspoons of any flavorings (like lemon, vanilla, almond, or orange) in a large bowl. Whisk to combine, then pour over the pound cake.
Once the cake has cooled, you can put it in an airtight container or wrap it in cling film. It will last up to a week. Otherwise, freeze it for up to 3 months.
– Use a large bundt pan for this recipe. You'll have leftover batter if you use a smaller pan, but this can be used to make cupcakes or mini bundts.
– Add a squeeze of lemon juice or almond extract for extra flavor.
– If your pound cake has a crust on the top, lower the temperature next time you make this recipe.
– If your pound cake has cracked during the baking process, it's because of the dense batter. It's not uncommon for a pound cake to have cracks, so if yours does, don't fret too much. That said, if you want to avoid cracks in the future, bake your cake in a tube pan instead of a bundt pan.
Preheat your oven to 350°F. Generously grease a bundt pan with butter. Using a handheld electric mixer, cream the butter until whipped and airy.
Gradually add sugar until the mixture is fluffy.
Add the eggs one by one, beating to incorporate after each addition. Set the mixer to low and gradually add the flour, then add the vanilla extract, beating to combine.
Scoop the batter into the bundt pan. Bake for 1 hour and 20 minutes.
Once finished baking, remove the pan from the oven and set it on a wiring rack to cool. After 30 minutes, invert the pan and flip the cake onto a plate.