Description
This classic Pound Cake recipe yields a rich, buttery, and moist cake perfect for any occasion. Made with simple ingredients like eggs, buttermilk, and vanilla, this cake boasts a tender crumb with a golden-brown crust. Ideal for bundt pans, it's easy to prepare and great for serving with a dusting of confectioners’ sugar.
Ingredients
Main Ingredients
- 6 large eggs, at room temperature
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour, spooned and leveled
- 2¾ cups granulated sugar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position an oven rack in the lower third to ensure even baking.
- Prepare Pan: Spray a 12-cup Bundt pan with a nonstick spray containing flour, such as Baker’s Joy or Pam with Flour, to prevent sticking.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, buttermilk, and vanilla extract until the mixture is smooth and evenly combined. Set aside.
- Mix Dry Ingredients and Butter: In the bowl of an electric mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, baking soda, and salt. Mix on low speed for about 1 minute to combine. Add the softened butter and mix on low speed for 2 minutes until the mixture becomes crumbly and well combined.
- Add Egg Mixture in Batches: Pour one-third of the egg mixture into the dry ingredients and mix on low speed until just incorporated. Increase to medium speed and beat for 2 minutes. Repeat this process two more times with the remaining egg mixture, mixing low to combine and medium to beat for 2 minutes each time. Scrape down the sides of the bowl as needed. The batter may look slightly curdled but this is normal.
- Transfer and Bake: Scrape the batter into the prepared Bundt pan, smoothing the top evenly. Bake in the preheated oven for 55 to 65 minutes, or until the top is golden brown and a toothpick inserted between the side of the pan and the central tube comes out clean.
- Cool and Serve: Allow the cake to cool in the pan on a rack for 10 minutes. Then invert the cake onto a rack to cool completely. Before serving, dust the top with confectioners’ sugar if desired. For clean slices, use a serrated knife.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for optimal mixing and texture.
- Using a nonstick spray with flour helps prevent the cake from sticking to the Bundt pan.
- The batter may appear curdled during mixing, which is normal and does not affect the final cake texture.
- If buttermilk is not available, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Cool the cake completely before slicing to maintain its shape and moist texture.
