Making a rich, moist pound cake is all about using high-quality ingredients, precise measurements, and the right techniques. While there are many variations of pound cake recipes, the key to achieving a perfect, moist texture lies in the balance of fat, sugar, and flour. Here’s how to make a classic pound cake that’s rich, tender, and bursting with flavor.
Ingredients
- 2 cups (4 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup whole milk, at room temperature
- 1 tablespoon lemon zest (optional, for added flavor)
Equipment
- 9×5-inch loaf pan or Bundt pan
- Electric mixer (hand or stand mixer)
- Mixing bowls
- Measuring cups and spoons
- Cooling rack
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Before you begin mixing the ingredients, preheat your oven to 325°F (163°C). This temperature is ideal for baking a pound cake because it ensures the cake cooks evenly without becoming too dark on the outside before the inside is fully baked. Grease your loaf or Bundt pan with butter, and lightly dust it with flour, or use parchment paper to line the bottom for easy removal of the cake after baking.
2. Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and sugar. Use an electric mixer to cream the butter and sugar together on medium speed for about 5-7 minutes. This step is crucial because it incorporates air into the mixture, which helps give the cake a lighter, fluffier texture. The mixture should turn pale and fluffy.
3. Add Eggs One at a Time
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. This gradual addition ensures the batter emulsifies properly, leading to a smooth and uniform mixture. If the mixture looks slightly curdled after adding the eggs, don’t worry; it will come together once the dry ingredients are added.
4. Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start with a third of the flour mixture, followed by half of the milk, then repeat until all ingredients are combined. Begin and end with the dry ingredients. This technique prevents the batter from becoming overworked, which could lead to a dense cake.
5. Add Flavorings
Once the batter is mostly mixed, fold in the vanilla extract and optional lemon zest. The vanilla provides a warm, comforting flavor that complements the richness of the butter, while the lemon zest adds a fresh, citrusy note that brightens the cake without overpowering it.
6. Pour the Batter into the Pan
Transfer the cake batter into the prepared pan. Use a spatula to spread the batter evenly and smooth the top. Tap the pan gently on the counter to remove any air bubbles. This ensures that the batter is evenly distributed and will bake uniformly.
7. Bake the Pound Cake
Place the pan in the preheated oven and bake for 60-75 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. The exact baking time can vary depending on your oven and the size of the pan, so it’s important to start checking around the 60-minute mark.
While baking, resist the urge to open the oven door frequently, as this can cause the cake to sink or collapse. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil during the last 10-15 minutes of baking to prevent over-browning.
8. Let the Cake Cool
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. After this initial cooling time, gently turn the cake out onto a wire rack to cool completely. This step helps the cake firm up and ensures it maintains its shape.
9. Optional Glaze or Icing
For an extra touch of richness, you can drizzle a simple glaze over the cooled pound cake. A glaze made of powdered sugar and milk, or a lemon glaze, can enhance the flavor and add a glossy finish to the cake. To make a glaze, simply mix 1 cup of powdered sugar with 1-2 tablespoons of milk (or lemon juice for a citrusy twist) until smooth. Drizzle over the cooled cake and allow it to set before slicing.
Tips for a Perfect Pound Cake
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Use Room Temperature Ingredients: This ensures that the batter emulsifies properly and bakes evenly. Cold butter and eggs can cause the batter to seize, resulting in a dense cake.
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Don’t Overmix: Once the dry ingredients are added, mix just until everything is combined. Overmixing can lead to a tough cake.
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Use High-Quality Butter: Since butter is the star ingredient in this recipe, using a good quality unsalted butter will make a noticeable difference in the flavor and texture of the cake.
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Don’t Open the Oven Door Too Soon: Pound cakes need a stable oven temperature to rise properly. Opening the oven door too soon can cause the cake to collapse or bake unevenly.
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Let the Cake Cool in the Pan: Cooling the cake in the pan for a few minutes helps it set and makes it easier to remove from the pan without breaking.
Storing and Serving Pound Cake
Pound cake can be stored at room temperature for up to 3-4 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, you can freeze slices of pound cake for up to 2-3 months. To serve, slice the cake into thick pieces and enjoy it on its own or with a dollop of whipped cream, fresh berries, or a drizzle of caramel or chocolate sauce.
Variations and Add-Ins
While the classic pound cake is delicious on its own, there are many ways to customize it to suit your taste:
- Chocolate Pound Cake: Add 1/2 cup of cocoa powder and 1/2 cup of melted chocolate to the batter for a rich, chocolatey twist.
- Fruit Pound Cake: Add dried fruits like cranberries, raisins, or chopped apricots, or fold in fresh berries (like blueberries or raspberries) for a fruity addition.
- Nuts: Incorporate chopped walnuts, pecans, or almonds into the batter for added crunch and flavor.
With these techniques and tips, you can create a pound cake that’s not only rich and moist but also delicious and versatile, making it a perfect treat for any occasion.