Homemade Pound Cake
There’s something truly nostalgic about the smell of a freshly baked Homemade Pound Cake. I remember being a child, standing on a stool, peering over the kitchen counter as my mom prepared this delightful treat. The buttery scent wafting through the house was irresistible, and I couldn’t wait to dig into a slice topped with fresh berries or a drizzle of cream. This cake isn’t just a recipe; it’s a cherished tradition in our family. Each bite takes me back to cozy afternoons spent with loved ones, sharing stories and laughter over a warm slice of cake. I love how simple ingredients can come together to create something so divine and comforting. Whether it’s for a birthday celebration or just a Sunday afternoon treat, this Homemade Pound Cake always hits the spot.
Recipe Snapshot
1 hr 25 mins
15 mins
70 mins
Medium
350 kcal
4 g
Vegan, Gluten-Free, Low FODMAP
18 g
Kitchen Scale(optional), 10-Cup Bundt Pan, Tube Pan, Hand Mixer
What Makes This Homemade Pound Cake Special
Rich Buttery Flavor
The base of any good Homemade Pound Cake is, of course, the butter. Using high-quality unsalted butter adds a rich, creamy depth that really shines through in every slice. It’s the kind of flavor that makes you want to savor each bite, and believe me, you’ll find it hard to resist going back for seconds!
Perfect Crumb Texture
What sets this cake apart is its dense yet tender crumb. Thanks to the combination of granulated sugar and eggs, you’ll achieve a moist texture that just melts in your mouth. The secret lies in the careful mixing technique, which I’ll guide you through in the instructions. You want it to be light enough to rise beautifully, but still have that satisfying heft.
A Versatile Dessert
The beauty of this Homemade Pound Cake is its versatility. You can enjoy it plain, or enhance it with toppings like fresh fruit, whipped cream, or even a simple glaze. It’s a fantastic base for a layered dessert, making it a hit at gatherings. I often find myself experimenting with different toppings to suit the season – think strawberries in spring or spiced apples in autumn!
Family Tradition
This recipe has been passed down through generations, which brings a personal touch to each cake I bake. It’s not just about creating a dessert; it’s about connecting with my family’s history. Each time I pull this cake out of the oven, I feel my mom’s love baked right in. It’s a tradition that I’m proud to carry on.
Deliciously Simple
Sometimes, the best recipes are the simplest. With only a handful of ingredients, this Homemade Pound Cake is incredibly easy to whip up. You don’t need any fancy equipment or techniques, just a good mixing bowl and a willingness to get your hands a little messy. It’s a great recipe for beginner bakers, and I love teaching it to friends who are just starting their baking journeys.
Ideal for Any Occasion
Whether you’re hosting a brunch, celebrating a birthday, or just want something sweet to enjoy with your coffee, this cake fits the bill perfectly. It’s a crowd-pleaser, and I guarantee that everyone will be asking for the recipe once they have a taste. Plus, it can be made ahead of time and stored, which is always a bonus for busy days!
Ingredients to Make Homemade Pound Cake
When it comes to the ingredients for Homemade Pound Cake, each one plays a crucial role in creating that perfect texture and flavor. From the rich unsalted butter to the fluffy eggs, these ingredients come together beautifully. The combination of granulated sugar and buttermilk adds moisture and sweetness, while the all-purpose flour provides structure. Let’s dive into what you’ll need:
- Coarse raw sugar: Used for lining the pan, giving a delightful crunch to the cake’s exterior.
- 1 cup unsalted butter: Essential for that rich flavor and tender crumb. Ensure it’s slightly colder than room temperature.
- ½ cup vegetable shortening: This adds moisture and helps maintain the cake’s softness.
- 3 cups granulated sugar: Provides sweetness and helps create the cake’s fluffy texture.
- 5 large eggs: Incorporate air into the batter, contributing to the cake’s rise.
- 3 cups all-purpose flour: Delivers the structure needed for a perfect pound cake.
- ½ teaspoon fine sea salt: Enhances flavor and balances the sweetness.
- ½ teaspoon baking powder: Gives the cake a slight lift while baking.
- 1 cup buttermilk: Adds moisture and a slight tang that complements the sweetness.
- 2 teaspoons vanilla extract: Infuses a warm, aromatic flavor throughout the cake.
- 1 teaspoon almond extract: Adds a layer of complexity to the cake’s flavor profile.
Step by Step Instructions for Homemade Pound Cake
Ready to bring this Homemade Pound Cake to life? Follow these simple steps for a delicious result. Baking is all about patience, so take your time with each step for the best outcome!
- Adjust the oven rack to the middle positions, preheat your oven to 350°F, and spray a 10-inch tube or Bundt pan with nonstick cooking spray. Sprinkle the inside of the pan with coarse raw sugar; this will create a lovely sugary crust on the outside of your cake.
- In a large mixing bowl, cream together the unsalted butter and vegetable shortening using a hand mixer set on medium speed for about 1 minute until they are smooth and well combined.
- Slowly add the granulated sugar while keeping the mixer on medium-low speed. Once combined, increase the speed to medium-high and beat for 3 minutes until the mixture becomes light and fluffy.
- Add the eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. This helps to create a light texture in the cake.
- In a separate large bowl, whisk together the all-purpose flour, fine sea salt, and baking powder. This dry mixture will be alternately added with the wet ingredients.
- Alternately add the flour mixture and the buttermilk into the butter mixture in three additions, starting and ending with the dry ingredients. Mix just until everything is incorporated.
- Gently fold in the vanilla extract and almond extract, mixing until just combined to avoid overworking the batter.
- Pour the batter into your prepared pan, smoothing the top with a spatula. This ensures even baking and a nice appearance.
- Bake for 70 to 90 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden brown color, and the internal temperature should register 205°F.
- Once baked, transfer the cake to a metal cooling rack and let it cool in the pan for 15 minutes. Then invert the cake to remove it from the pan and allow it to cool completely on the rack. This cooling process allows the cake to set properly.
- The cake is delightful on its own, but feel free to serve it with your favorite toppings or enjoy it plain. Once cooled, keep the cake covered to maintain its moisture. The flavor actually improves the next day!
Things Worth Knowing
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature. This helps them incorporate better, giving you a smoother batter.
- Measuring Flour: For accurate measurement, spoon the flour into the measuring cup and level it off with a knife. This prevents adding too much flour, which can make the cake dry.
- Cooling Time: Allow the cake to cool completely before slicing. This helps it maintain its structure and makes it easier to cut clean slices.
- Storage: Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. It can also be frozen for longer storage.
Tips and Variations
With a classic recipe like Homemade Pound Cake, there are endless possibilities for tweaks and variations! Here are some ideas to keep things interesting:
- Flavor Variations: Add citrus zest, such as lemon or orange, to give your cake a refreshing twist.
- Chocolate Lovers: Swirl in some melted chocolate or cocoa powder for a deliciously rich chocolate pound cake.
- Nutty Goodness: Incorporate chopped nuts like walnuts or pecans for added texture and flavor.
- Glazing: Drizzle with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.
- Storage: Store leftovers in an airtight container at room temperature; it stays fresh for several days.
- Freezing: You can freeze the baked cake by wrapping it tightly in plastic wrap and then in aluminum foil. Thaw it at room temperature before serving.
- Pairing: Serve with fresh fruit or whipped cream for a delightful dessert experience.
Side Dish Ideas for Homemade Pound Cake
Serving your Homemade Pound Cake can be as creative as baking it! Here are some delightful ideas:
- Fresh Berries: A medley of strawberries, blueberries, and raspberries makes a vibrant and refreshing accompaniment.
- Whipped Cream: Lightly sweetened whipped cream adds a luscious touch that complements the cake perfectly.
- Ice Cream: A scoop of vanilla or butter pecan ice cream pairs beautifully with each slice, bringing a creamy contrast to the cake.
- Seasonal Sauces: Drizzle with a homemade fruit sauce, such as strawberry or raspberry, for a burst of flavor.
- Tea or Coffee: This cake is an excellent pairing for a warm cup of tea or coffee, perfect for afternoon gatherings.
- Brunch Delight: Serve at brunch with a fruit salad or yogurt for a lighter, refreshing option.
- Picnic Treat: Pack slices for picnics or outdoor gatherings; it holds up well and tastes delightful.
FAQ
Conclusion
The Homemade Pound Cake is truly a timeless classic that brings warmth and comfort with every slice. Its rich buttery flavor and dense texture make it a beloved option for gatherings or quiet evenings at home. I encourage you to try making this cake for yourself and experience the joy it brings. Whether for a special occasion or just because, this recipe will surely become a staple in your baking repertoire!
Homemade Pound Cake
Ingredients
Equipment
Method
- Adjust the oven rack to the middle positions, preheat your oven to 350°F, and spray a 10-inch tube or Bundt pan with nonstick cooking spray. Sprinkle the inside of the pan with coarse raw sugar; this will create a lovely sugary crust on the outside of your cake.
- In a large mixing bowl, cream together the unsalted butter and vegetable shortening using a hand mixer set on medium speed for about 1 minute until they are smooth and well combined.
- Slowly add the granulated sugar while keeping the mixer on medium-low speed. Once combined, increase the speed to medium-high and beat for 3 minutes until the mixture becomes light and fluffy.
- Add the eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. This helps to create a light texture in the cake.
- In a separate large bowl, whisk together the all-purpose flour, fine sea salt, and baking powder. This dry mixture will be alternately added with the wet ingredients.
- Alternately add the flour mixture and the buttermilk into the butter mixture in three additions, starting and ending with the dry ingredients. Mix just until everything is incorporated.
- Gently fold in the vanilla extract and almond extract, mixing until just combined to avoid overworking the batter.
- Pour the batter into your prepared pan, smoothing the top with a spatula. This ensures even baking and a nice appearance.
- Bake for 70 to 90 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden brown color, and the internal temperature should register 205°F.
- Once baked, transfer the cake to a metal cooling rack and let it cool in the pan for 15 minutes. Then invert the cake to remove it from the pan and allow it to cool completely on the rack. This cooling process allows the cake to set properly.
- The cake is delightful on its own, but feel free to serve it with your favorite toppings or enjoy it plain. Once cooled, keep the cake covered to maintain its moisture. The flavor actually improves the next day!
Notes
- Tip 1: My Mom started making this recipe in 2008, and it’s still our favorite pound cake.
- Tip 2: Be sure to grease your pan before adding the cake batter so that it’s easy to remove.
- Tip 3: Bake the cake in a fully preheated oven so that it cooks through evenly.
