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    Classic Vanilla Bundt Pound Cake

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    Pixicook editorial team

    A traditional and rich vanilla pound cake baked in a Bundt pan, perfect for any occasion.

    Ingredients for Classic Vanilla Bundt Pound Cake

    units in
    USchevron
    units in
    USchevron
    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Unsalted Butter, room temperature, plus extra for greasing pans

    cups

    Substitute chevron-down

    Granulated Sugar

    cups

    Substitute chevron-down

    Large Eggs, room temperature

    each

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Fine Sea Salt

    teaspoons

    Substitute chevron-down

    Cake Flour

    cups

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    How to Make Classic Vanilla Bundt Pound Cake

    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.

    Variations

    Pumpkin Spice Pound Cake

    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.

    Lemon Poppy Seed Pound Cake

    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 Butter Elegance

    Brown the butter before adding it to the batter, letting it cool slightly. This will add a nutty, rich flavor to your cake.

    Orange Cranberry Pound 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.

    Spiced Apple Cider Pound Cake

    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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