A traditional and rich vanilla pound cake baked in a Bundt pan, perfect for any occasion.
95 minutes
A traditional and rich vanilla pound cake baked in a Bundt pan, perfect for any occasion.
Unsalted Butter, room temperature, plus extra for greasing pans
cups
cups
Large Eggs, room temperature
each
teaspoons
teaspoons
Cake Flour
cups
cups
1. Prep and Preheat
Preheat your oven to 325°F (165°C). Using additional butter, grease a 12-cup Bundt pan or two 8.5x4.5-inch loaf pans thoroughly. Dust with flour and tap out excess. Set aside.
2. Creaming Butter and Sugar
In a large bowl, using an electric mixer (or by hand), cream the 453 grams of butter and sugar until light and fluffy.
3. Adding Eggs
Incorporate the eggs one at a time, beating well after each addition to ensure they are fully combined.
4. Mix in Flavor
Beat in the vanilla extract and fine sea salt into the butter mixture until just mixed.
5. Flour Incorporation
Gradually fold in the cake flour by hand to maintain tenderness. Be gentle and avoid overmixing.
6. Final Stir
Stir in the heavy cream until the batter is just thoroughly combined, being careful not to overwork it.
7. Bake the Cake
Transfer the batter to the prepared pan(s) and smooth the top with a spatula. Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Cooling
After baking, let the cake cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
Reduce the buttermilk to 3/4 cup and add 1 cup of pumpkin puree along with 1 teaspoon each of ground cinnamon, nutmeg, and cloves to the batter.
Swap the vanilla extract for lemon extract, add the zest of two lemons, and include 2 tablespoons of poppy seeds. Glaze with a lemon juice and powdered sugar mixture.
Brown the butter before adding it to the batter, letting it cool slightly. This will add a nutty, rich flavor to your cake.
Add the zest of one orange to the batter and fold in 1 cup of dried cranberries. You can glaze the cake with an orange juice and powdered sugar mixture.
Add 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/2 cup of apple cider to the batter. You may also fold in 1 cup of finely chopped apples.
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