Timeless Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 20 min
🍽 Serves: 12
★★★★★
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Let’s dive into a classic dessert that never goes out of style: the timeless pound cake. This recipe is beautifully simple, relying on basic ingredients to create a buttery, rich, and moist cake that's perfect for any occasion.

Ingredients for Timeless Pound Cake

Butter is the heart of this recipe, providing richness and a smooth texture. Make sure it’s softened to cream well with sugar. Granulated sugar sweetens and helps create a tender crumb. All-purpose flour gives the cake its structure. Using the right amount ensures the cake is dense but not overly heavy. Eggs are crucial for binding and leavening, giving the cake its classic pound cake rise. Salt enhances flavors, balancing the sweetness. Vanilla extract and almond extract add depth and aroma, giving the cake its signature fragrance.

Tips & Tricks

  • Room temperature ingredients mix more evenly, so let your eggs and butter sit out for a bit before starting.
  • If you don’t have a bundt pan, two loaf pans will work as well; just adjust the baking time accordingly.
  • Use a high-quality vanilla extract for the best flavor — it makes a noticeable difference.

Serving Suggestions

This pound cake is delicious with a dollop of whipped cream and fresh berries. For a cozy touch, try serving it warm with a scoop of vanilla ice cream. You can also drizzle it with a simple glaze made of powdered sugar and milk for a bit of extra sweetness.

Frequently Asked Questions

Can I use salted butter if I don’t have unsalted?
Yes, but reduce the added salt to 1/4 tsp to avoid overpowering the cake.
How do I store leftover pound cake?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days.
Can I freeze pound cake?
Absolutely. Slice it and wrap each piece in plastic wrap, then place in a freezer bag. It’ll keep well for up to 3 months.

Timeless Pound Cake Recipe Walkthrough

First, preheat your oven to 325°F. Grease a 10-inch bundt pan generously to ensure your cake releases smoothly later on. In a large mixing bowl, cream the softened butter and sugar together. This step is key for a light and fluffy texture; take your time until the mixture is pale and airy.

Next, add the eggs, one at a time. Mixing well after each addition is important for a smooth batter. If it looks a bit curdled, don't worry — it’ll smooth out once you add the flour. Sift the flour and salt together to evenly distribute the salt and aerate the flour. Gradually add this to your butter mixture, mixing until it’s just combined. Over-mixing can toughen the cake, so be gentle.

Now, stir in the vanilla and almond extracts. These add a lovely aroma and flavor that make this cake special. Pour the batter into your prepared bundt pan, smoothing out the top with a spatula. This ensures even baking.

Pop it in the oven and bake for about 1 hour and 20 minutes. Start checking at the 1-hour mark. You’re looking for a toothpick to come out clean or with a few moist crumbs — no wet batter. Once done, let the cake cool in the pan for 10 minutes, then invert onto a wire rack to finish cooling.

Why You'll Love This Recipe

  • Uses just six pantry staples to create a cake that's deeply satisfying and indulgent.
  • Perfect for when you need a reliable dessert that pairs well with almost anything.
  • The texture is dense yet tender, making it an ideal base for toppings or simply enjoyed on its own.
  • Impressively easy to prepare despite its delicate flavor profile.

Ingredients

1 lb unsalted butter, softened
1 lb granulated sugar (about 2 cups)
1 lb all-purpose flour (about 3 1/2 cups)
9 large eggs
1/2 tsp salt
2 tsp vanilla extract
1/2 tsp almond extract

Step-by-step Instructions

1. Preheat your oven to 325°F and grease a 10-inch bundt pan.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Sift the flour and salt together, then gradually add to the butter mixture, mixing until just combined.
5. Stir in the vanilla and almond extracts.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

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