Perfect Pound Cake: A Classic Recipe for All Occasions
A simple twist transforms a traditional dessert into a light, citrus-infused favorite.
The classic pound cake holds an enduring spot in the hearts of bakers everywhere. With its rich buttery flavor, tender crumb, and simple method, it stands as one of the most beloved desserts. Whether you plan to serve it plain, top it with fresh berries, or transform it into a decadent dessert centerpiece, this pound cake recipe will guide you to perfect results every time.
Why Is It Called Pound Cake?
The original pound cake comes from an old tradition of using a pound each of four key ingredients: butter, flour, sugar, and eggs. This simple, memorable formula gave the cake its name and produced a dense, moist, yet delicate crumb. While today’s recipes often scale down the proportions for modern kitchens, the spirit of the pound cake lives on, preserving both the flavor and texture that have delighted generations .
Ingredients for the Perfect Pound Cake
A remarkable pound cake balances rich flavors with a golden, tender texture. Here’s what you’ll need:
- 1 1/2 cups (3 sticks) unsalted butter
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon butter flavoring or vanilla extract
- 2 teaspoons lemon extract
- 3 cups all-purpose flour
- 1 cup lemon-lime soda (such as Sprite, 7-Up, or Sierra Mist)
- Nonstick baking spray (with flour, for the pan)
Tip: The lemon-lime soda is the —secret ingredient—: it brings a subtle lift to the cake and infuses a gentle citrus flavor .
Step-by-Step Directions
Baking the perfect pound cake is easier than you might imagine. Follow these clear instructions for reliable and delicious results:
- Preheat Your Oven:
Set your oven to 325°F (163°C). Grease a Bundt pan thoroughly with nonstick baking spray, making sure to coat every nook and cranny for easy unmolding . - Cream the Butter:
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat until it’s light and fluffy. This step should take several minutes and ensures a fine, even crumb in the final cake . - Add Sugar:
Add granulated sugar to the creamed butter one cup at a time, beating well after each addition. Take your time—this creates a beautifully aerated mixture for a better rise . - Incorporate the Eggs:
Add the eggs one at a time, mixing after each until fully incorporated before moving on to the next. Don’t rush: proper mixing at this stage gives the cake structure and richness . - Add Flavorings:
Mix in the butter-flavored extract (or vanilla) and lemon extract. These provide the classic fresh aroma and depth to the finished cake . - Add the Dry Ingredients:
With the mixer on low, add the flour one cup at a time. Avoid overmixing at this stage to keep the texture tender . - Pour in the Soda:
On the lowest mixer speed, gently add in the lemon-lime soda and blend just until everything is combined. Scrape down the sides and bottom of the bowl to ensure the batter is uniform . - Bake:
Pour the batter into your greased Bundt pan. Bake for 1 hour to 1 hour 10 minutes, or until the cake is golden, set, and a toothpick inserted in the center comes out clean. Resist the urge to open the oven door frequently, as pound cakes are sensitive to temperature changes . - Cool and Unmold:
Let the cake cool in the pan for 10 minutes—no more, no less. This crucial window helps the cake set without getting stuck. Then invert the pan onto a rack and allow the cake to drop out naturally. Cool completely before slicing .
Suggested Tools for Success
- Stand mixer with paddle attachment
- Bundt pan (10- or 12-cup)
- Offset spatula (for smoothing batter)
- Nonstick baking spray with flour
Expert Pound Cake Baking Tips
- Use room temperature ingredients: Bringing butter and eggs to room temperature ensures even mixing and a better batter consistency.
- Proper creaming: Cream butter long enough to incorporate air, which creates a lighter crumb.
- Measure accurately: For cakes, precision matters. Use the spoon and level method for flour.
- Do not overbake: Overbaking makes the cake dry. Begin checking for doneness at the 1-hour mark.
- Cool before slicing: Slicing warm pound cake leads to crumbly pieces. Let the cake cool completely for clean slices.
Pound Cake Variations
Classic pound cake is delicious on its own, but you can easily adapt it for flavor, texture, or occasion. Here are some popular ideas:
- Glazes: Drizzle with a simple lemon icing or classic vanilla glaze for extra sweetness and shine.
- Citrus Variations: Substitute orange extract and zest for a bright, fragrant twist. Try using key lime for a tropical punch .
- Marbled: Swirl in a portion of chocolate batter for an elegant appearance and rich flavor.
- Fruit Toppings: Serve with macerated strawberries or a fresh berry compote, plus a dollop of whipped cream .
- Mini Cakes: Bake batter in muffin tins or mini Bundt pans for individual servings.
Serving Suggestions
Pound cake shines whether served simply or dressed up. Here are creative ways to enjoy it:
- Classic: Serve plain or dusted with powdered sugar, paired with coffee or tea.
- Layered Dessert: Slice and layer with whipped cream and seasonal berries for a shortcake-inspired treat.
- Ice Cream Companion: Toast slices and serve with a scoop of vanilla or fruity sorbet.
- Bread Pudding: Use leftover pound cake instead of bread for a luxurious pudding base.
What others are reading
How to Store and Freeze Pound Cake
- Room Temperature: Store tightly wrapped at room temperature for up to 3 days. Place in an airtight container or wrap in plastic wrap to prevent drying .
- Freezing: Freeze pound cake whole or by the slice for up to two months. Wrap securely in cling film and foil, then thaw at room temperature before serving .
Frequently Asked Questions (FAQs)
Q: Can I use a loaf pan instead of a Bundt pan?
Yes. You can divide the batter between two standard loaf pans, though baking times may vary. Check for doneness after about 50 minutes and adjust as needed .
Q: Why add soda to pound cake?
The soda (like Sprite or 7-Up) adds subtle citrus notes, extra moisture, and helps create a lighter texture by introducing air into the batter .
Q: My pound cake stuck to the pan—how can I prevent this?
Apply a generous coating of nonstick baking spray (especially one containing flour) to every crevice of your Bundt or loaf pans. Letting the cake cool for exactly 10 minutes before inverting also helps it release cleanly .
Q: Can I make pound cake ahead?
Absolutely. Pound cake tastes great for several days and freezes well. Simply wrap tightly and store according to the tips above .
Q: Is overmixing a problem for pound cake?
Yes. Overmixing after the flour is incorporated can develop gluten, leading to a tougher cake. Mix just until the batter is uniform for a tender crumb .
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 450-500 |
| Fat | 22g |
| Sugar | 40g |
| Protein | 6g |
(Values will vary depending on your specific ingredients and serving size.)
Pound Cake Success: Troubleshooting Common Issues
- Dry or crumbly texture: Likely overbaked or ingredients too cold. Ensure proper mixing and check oven calibration.
- Soggy bottom: Cake may not be baked through. Always check for doneness with a toothpick.
- Cake stuck in the pan: Pan may not have been sufficiently greased and floured. Use baking spray with flour and cool briefly before unmolding.
Final Thoughts
This versatile, crowd-pleasing pound cake comes together with just a handful of pantry staples and a few simple steps. Perfect for every occasion—from family celebrations to casual snacking—it offers endless adaptability. Master this foundational recipe, and you’ll find countless ways to make it your own, season after season.
More Frequently Asked Questions (FAQs)
Q: Can I use margarine instead of butter?
A: Butter provides rich flavor and a tender crumb that margarine cannot fully replicate. For classic taste and texture, always use real unsalted butter .
Q: What is the best way to serve leftover pound cake?
A: Leftover pound cake can be toasted and topped with preserves, transformed into cake croutons for salads, or layered into trifles for an easy dessert upgrade.
Summary Table: Pound Cake Essentials
| Step | Key Details |
|---|---|
| Prep | Room temperature ingredients, grease pan well |
| Creaming | Beat butter and sugar for several minutes until fluffy |
| Batter | Add eggs, flavorings, flour, then soda; mix gently |
| Baking | 325°F, 1 hr 10 min or until toothpick is clean |
| Cooling | 10 minutes in pan, then unmold and cool completely |
References
- https://www.keyingredient.com/recipes/237594/perfect-pound-cake-7-up-cake-adapted-from-the-pioneer-woman/
- https://www.thepioneerwoman.com/food-cooking/recipes/a85965/how-to-make-pound-cake/
- https://www.thepioneerwoman.com/food-cooking/recipes/a42918627/key-lime-pound-cake-recipe/
- https://www.youtube.com/watch?v=vhAngYT42WY
- https://www.thepioneerwoman.com/food-cooking/recipes/a11477/perfect-pound-cake/
- http://themainehouse.blogspot.com/2021/08/the-perfect-pound-cake-from-pioneer.html
- https://en.petitchef.com/recipes/perfect-pound-cake-simple-plain-and-it-disappeared-fast-fid-657529
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