Perfect Pound Cake
on Apr 10, 2013, Updated Aug 21, 2024
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The Perfect Pound Cake comes together easily and it feels a bit fancier than a normal cake; perfect for a holiday or special occasion.
Whole Wheat Honey Cake, Lemon Chiffon Cake, Rich and Fudgy Flourless Chocolate Cake Recipe are a few of my solid cake recipes that I know you’ll enjoy.
Perfect Pound Cake
I decided a while ago that I would make a virtual treat for my mom in this post. She’s in Kentucky and I’m in Utah so we rarely get to sit together and enjoy a meal or dessert. She’s enjoys the simple things in life, scrapes the icing off of cupcakes, always gets a vanilla cone at DQ, and Angel Food cake is consistently her Birthday cake request. When looking though the cookbook I knew that the Cold Oven Pound Cake would be a perfect treat for me to “make” for her. This pound cake recipe is slightly different in the fact that you don’t preheat the oven before putting the cake in. The extra time that the cake has to sit in the oven gives it time to develop and rise. The results were a perfectly moist and dense pound cake that wasn’t as sweet as I was expecting. Sweet yes, but not so sweet that a few strawberries and whipped cream weren’t welcome additions.
The cake comes together easily and it just feels a bit fancier than a normal cake; perfect for a holiday dedicated to spoiling your favorite ladies. It was delicious the second day too, so feel free to make it ahead of time.
ATK sent me a copy to give my mom! This is her book all wrapped up and ready for the mail. And yes, I call her Momma Lou 🙂
Tips and Tricks for making Perfect Pound Cake:
- Do NOT preheat the oven. The cake won’t turn out if you do.
- Take care to use room temperature ingredients… it matters.
- This was wonderful with sliced strawberries and fresh whipped cream.
Why is it called pound cake?
Pound Cake is a recipe that originated in the 1700s. Originally the recipe called for one pound each of flour, sugar, butter, and eggs.
How do you cool a pound cake?
Let the cake cool in the pan for ten minutes and then use a small knife and cut around the edge of the cake to make it loose. Flip the cake upside down so that it come out of the pan and let the cake cool on a wire rack for at least 2 hours before serving.
Perfect Pound Cake
Ingredients
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla
- 2 1/2 sticks unsalted butter, softened
- 2 1/2 cups sugar
- 6 large eggs, at room temperature
Instructions
- Grease and flour a 16-cup tube pan (you might think of it as an Angel Food cake pan). In a medium bowl add the flour, baking powder, and salt. Whisk to combine. In a small bowl add the milk and vanilla.
- In a large bowl beat the butter and sugar together on medium speed (electric mixer or stand mixer) until it is very light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until everything is well combined.
- Turn the mixer speed to low and add 1/3 of the flour, followed by half of the milk, then another third of the flour, the second half of the milk, and then the rest of the flour. Once the last of the flour is added, mix until it is just incorporated.
- Scrape the batter into the pan that you greased and floured. Smooth the top of the batter and wipe up any batter that dripped onto the sides. Tap the pan a few times on the counter to settle the batter. Adjust the oven rack to the lower-middle position and place the cake on the rack. Shut the oven door and then turn on the oven to 325 degrees. Let the cake cook, without opening the oven door, for 70 to 80 minutes until a wooden toothpick inserted into the middle comes out with just a few moist crumbs attached.
- Let the cake cool in the pan for ten minutes and then use a small knife and cut around the edge of the cake to make it loose. Flip the cake upside down so that it come out of the pan and let the cake cool on a wire rack for at least 2 hours before serving.
Notes
Nutrition
If you like this recipe, I think you’ll love these too:
- Healthy Carrot Cake Muffins
- Rich and Fudgy Flourless Chocolate Cake Recipe
- Chocolate Molten Lava Cakes
- Whole Wheat Honey Cake
- Homemade Cake Batter Ice Cream
- Cake Mix Pumpkin Chocolate Chip Cookies
- The Best Easy Apple Cake
- Easy Healthy No-Bake Cheesecake
- Watermelon Cake with Whipped Cream
- Pumpkin Sheet Cake with Caramel Frosting
- Pink Lemonade Cupcakes
- Sweet Tooth Fairy’s VaNIElla Squared Cupcake Copycat Recipe
Enjoy the Perfect Pound Cake that comes together easily and it feels a bit fancier than a normal cake; perfect for a holiday or special occasion.
Will make wonderful strawberry shortcake!
Just entered, fingers crossed 🙂
Looks good 🙂
We bake this all the time! Love ATK – thank you for the opportunity to win their wonderful books!
I made this cake when ATK’s The Feed had it as part of their “Cooking through the Decades” challenge. It didn’t turn out for me, it was a dense thinner cake that just didn’t rise the way it should have (it had a totally weird texture, but I still ate the whole thing…ooops). I love ATK and when I told them about this, they gave me quite a bit of feedback. Most likely my oven just stinks and doesn’t regulate the temperature very well. After seeing this cake again, I feel like giving it another whirl just to make sure I didn’t do something wrong the first time. It looks so good! Thanks for the giveaway 🙂 Fingers crossed.
Such a spring-y cake with those flavors and that bright yellow color!
Thanks for the giveaway and the pound cake recipe!
Looks awesome! (:
Just entered!
Everything Edible Turns Out. I Even Mixed Up Two Recipes That Were On ATK Back To Back! Fabulous Results Too. Beef Roast w/ Vegetables & Then Onion Soup. Placed Apple~Butter In Wrong Recipe! Oops!