My Recipe Box

Butter Pound Cake

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Serves twelve to sixteen.

Yields one 12-cup Bundt cake.

  • To learn more, read:
    Pound Cake, Perfected
  • by from Fine Cooking
    Issue 83

My updated version of the traditional "pound of butter, pound of sugar, pound of eggs, pound of flour" recipe produces a pound cake that's soft and moist, yet still has the classic's buttery flavor and springy texture. The recipe is easily altered for the season. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries. In the winter, try the Lemon-CoconutRum-Glazed, or Chocolate-Chip versions.

  • 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
  • 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1-3/4 cups granulated sugar
  • 2 large egg yolks, at room temperature
  • 3 large eggs, at room temperature
  • 2/3 cup whole milk, at room temperature
  • 1-1/2 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.

Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.

nutrition information (per serving):
Size : based on 16 servings; Calories (kcal): 310; Fat (g): fat g 16; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 10; Protein (g): protein g 3; Monounsaturated Fat (g): 4.5; Carbohydrates (g): carbs g 37; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 130; Cholesterol (mg): cholesterol mg 105; Fiber (g): fiber g 0;

Photo: Scott Phillips

I love these recipes. I add ANYTHING I want it always turns out perfect. Try adding a bit of oil to make the cake a little lighter and moister. ;P

I made 8 dozen small muffins with the batter. In some I put fresh blueberries. Others I topped with the crumb topping from the Classic Crumb Cake(#54), using only 1-1/2 cups flour in the topping, not 2-2/3. They were all excellent.

This recipe is bomb proof. I have made the butter pound cake and the choclate chip pound cake and both were very good. I used cake flour in both but want to try the self rising also. I don't bake often and My cakes were as pretty as the pictures. I followed the recipe with no changes or subs.Thanks for the great recipe Nicole!!

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