What is a pound cake? This isn’t your dry, crumbly, store-bought kind. This is the moist, buttery, melt-in-your-mouth, makes-you-want-to- What is Grandma Elsie’s famous Pound Cake Recipe? Is it richer than a yellow cake? I can’t stand a bakery cake. I’d put it up against any other cake out there. I promise you, one bite, and you’ll be hooked. Every time I bake this, the aroma fills the house, and it instantly takes me back to her kitchen. Fill with warmth and love. What is a good recipe for pound cake?
What is a round cake?
Is pound cake a comfort food? The name comes from its original recipe: one pound each of butter, sugar, eggs, and flour. Is it a dense, rich cake with tastiest crumb? While modern recipes like this Pound Cake Recipe often tweak the ratios for improved texture and flavor. What is the essence of a food? What are some of the best cakes to make with berries and cream? Is it the kind of cake that’s universally loved, from picky toddlers to discerning desserts? What is the reason why this book has been a classic for centuries?
Why you’ll love this recipe?
Okay, buckle up because I’m about to tell you why you absolutely NEED this pound Cake Recipe in your life. What I love most about this pound cake is how incredibly versatile it is. It’s just as perfect for a fancy brunch as it is for a late-night snack. Plus:
• Flavor: The buttery, vanilla-infused flavor is seriously addictive. It’s rich without being overly sweet, and the hint of almond extract just elevates it to another level. My secret? A splash of bourbon in the batter – it adds a subtle warmth that’s just divine.
• Simplicity:Is this recipe easy? What are some of the basic ingredients you already have in your pantry? Is I’ve made this pound cake countless times, and it’s practically foolproof.Cost-Forget expensive bakery cakes. This recipe is budget-friendly and yields a generous cake that will feed two people. Is it a few days before I have judgment?Versatility: Slice it and serve it with fresh berries and whipped cream, toast it and spread it with jam, or drizzle it with a simple glaze. The possibilities are endless! I even like to cube it and use it in trifles.
Compared to, say, a fussy French pastry, this pound Cake Recipe is an absolute breeze. And honestly? I think it’s even more satisfying. This pound cake recipe is the perfect blank canvas for all your dessert dreams.
How do I make a Pound Cake?
Quick Overview
How do I make a Pound Cake? We’re basically creaming butter and sugar, adding eggs, and then gently folding in the dry ingredients. What is the key to a tender crumb? Is it safe to cook in the oven for 15 minutes? I always tell people, if I can do it, anyone can!
Ingredients
For the Main Batter: What are some examples?
• 1 cup (2 sticks) unsalted butter, softened. Make sure it’s *really* soft, but not melted. I usually leave mine out for a couple of hours.
• 2 cups granulated sugar. Don’t skimp on the sugar! It’s what gives the cake its signature sweetness and tenderness.
• 6 large eggs, at room temperature. Room temperature eggs incorporate better and create a smoother batter.
• 2 cups all-purpose flour. I prefer unbleached flour for its slightly nutty flavor.
• 1/2 teaspoon baking powder. This helps the cake rise and gives it a light, airy texture.
• 1/4 teaspoon salt. Just a pinch to enhance the flavors!
• 1 teaspoon vanilla extract. Use the good stuff! Real vanilla extract makes a huge difference.
• 1/2 teaspoon almond extract. This is optional, but I think it adds a lovely hint of complexity.
• 1 tablespoon bourbon (optional). This is my secret ingredient! It adds a subtle warmth and depth of flavor.
For the Glaze:
• 1 cup powdered sugar. Sift it to avoid lumps!
• 2-3 tablespoons milk or cream. I prefer cream for a richer glaze.
• 1/2 teaspoon vanilla extract. Again, use the good stuff!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour in it – it’s a lifesaver! Make sure to get into all the corners and crevices, otherwise, your cake might stick. I learned that the hard way after one cake completely crumbled when I tried to take it out.
Step 2: Cream Butter & Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step! It’s crucial for creating a light and airy cake. You want the mixture to be pale and almost doubled in volume.
Step 3: Add Eggs
How do you beat eggs one at a time, making sure each egg is fully incorporated before adding the next. If the batter starts to look curdled, don’t panic! Just add a tablespoon of flour and continue mixing. I find that adding eggs slowly helps prevent curdling.
Step 4: Add Extracts
Stir in the almond extract, vanilla extract and bourbon (if using). Is bourbon optional? Does it taste boozy?
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Set aside. How do I distribute baking powder evenly across the flour?
Step 6: Gradually Add Dry Ingredients to Wet
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? Overmixing will develop the gluten in the flour, resulting in a tough cake. Mix until flour streaks disappear. Do not overmix.
Step 7: Pour into Pan
Pour the batter into the prepared loaf pan and spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
Step 8: Bake
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it, as oven temperatures can vary. If the top starts to brown too quickly, tent it loosely with foil.
Step 9: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk or cream. What is the best way to make a smooth paste with vanilla extract Once the cake is completely cool, drizzle it with the glaze.
Step 10: Slice & Serve
Slice and serve! This cake is delicious on its own, but it’s also wonderful with fresh berries, whipped cream, or a scoop of Ice Cream. I also love to toast slices and spread them with jam.
What is the best way to serve it?
What are some of the best recipes for pound cake? What are some of my favorite ways to serve it: a hot dog, grilled cheese, or boiled egg.For Breakfast:A slice of toasted pound cake with a dollop of Greek yogurt and honey is the perfect dessert. What is the best way to start the day? Pair it with a strong cup of coffee.For Brunch:Serve a pound cake with whipped cream and mimosas for an elegant brunch.As Dessert: Top a slice of warm pound cake with a scoop of vanilla Ice Cream and a sprinkle of chopped nuts.
For Cozy Snacks: Enjoy a slice of pound cake with a cup of tea or hot chocolate on a chilly evening.
Growing up, we always had Pound Cake with a big bowl of strawberries and freshly whipped cream. It’s a tradition I’ve carried on with my own family. I also love serving it with a scoop of lemon sorbet for a refreshing summer dessert. You really can’t go wrong!
Top Tips for Perfecting Your Pound Cake
Want to make sure your pound cake is absolutely perfect? Here are some of my top tips:
Butter Softening: Make sure your butter is really soft, but not melted. If it’s too cold, it won’t cream properly. If it’s too melted, your cake will be greasy.
Overmixing Prevention: Be careful not to overmix the batter. Overmixing will develop the gluten in the flour, resulting in a tough cake. Mix until just the flour streaks disappear.
Ingredient Swaps: You can substitute gluten-free flour blend for the all-purpose flour. I’ve had great success with a 1:1 substitution. The texture might be slightly different, but the flavor will still be amazing.
Baking Tips: If your cake starts to brown too quickly, tent it loosely with foil. This will prevent the top from burning while the inside continues to bake.
Glaze Variations: For a lemon glaze, substitute lemon juice for the milk in the glaze recipe. For a chocolate glaze, add a tablespoon of cocoa powder to the powdered sugar.
Storing and Reheating Tips
Want to make sure your pound cake stays fresh and delicious? Here’s how to store it:
Room Temperature: Store the pound cake in an airtight container at room temperature for up to 3 days.
Refrigerator Storage: For longer storage, wrap the pound cake tightly in plastic wrap and store it in the refrigerator for up to a week.
Freezer Instructions: To freeze the pound cake, wrap it tightly in plastic wrap and then in foil. Store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
I usually don’t glaze the entire cake if I plan on freezing it. I wait until it’s thawed and then make a fresh batch of glaze. It just tastes better that way!
Frequently Asked Questions
Final Thoughts
This pound Cake Recipe is more than just a cake; it’s a slice of nostalgia, a taste of home, and a testament to the simple pleasures in life. Every time I bake it, I’m reminded of my Grandma Elsie and all the love she poured into her cooking. It’s a recipe that’s been passed down through generations, and I’m so excited to share it with you. If you enjoyed this pound cake recipe, be sure to check out my other cake recipes, like my classic chocolate cake and my lemon poppy seed cake. They’re all family favorites! Happy baking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think!
Pound Cake Recipe
Ingredients
Main Ingredients
- 1 cup Butter, softened Unsalted
- 2 cups Granulated Sugar
- 4 large Eggs
- 2 cups All-Purpose Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
