Old-Fashioned Pound Cake

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Servings: 6 Difficulty: Advanced
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A dense, buttery classic with a tender crumb and delicate almond-vanilla aroma
Old-Fashioned Pound Cake recipe image
Old-Fashioned Pound Cake recipe image
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Old-Fashioned Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 2813.8

Description

This Old-Fashioned Pound Cake is the epitome of Southern comfort baking. True to its name, traditional recipes use equal weights of flour, sugar, butter, and eggs, resulting in a rich, dense crumb that holds up beautifully to slicing. The addition of both vanilla and almond extracts elevates the flavor profile, providing a warm, aromatic sweetness that pairs perfectly with afternoon tea or a post-dinner coffee. The texture is moist yet substantial, avoiding the dryness often associated with older pound cakes. It is an ideal centerpiece for brunches, holiday gatherings, or simply a quiet moment of indulgence. Serve it plain for a rustic charm, or dust it generously with powdered sugar for a festive finish. This recipe yields a generous cake that stores well, making it perfect for sharing or enjoying leftovers throughout the week.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. Generously butter and flour a 12-cup Bundt pan or a 10-inch tube pan, ensuring all crevices are coated to prevent sticking.
  3. In a large bowl, beat the softened butter until creamy and smooth.
  4. Gradually add the sifted confectioners sugar to the butter, beating on medium speed until the mixture is light, fluffy, and well blended.
  5. Add eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  6. Stir in the vanilla extract and almond extract until evenly distributed.
  7. In a separate bowl, whisk together the sifted cake flour and salt.
  8. Gradually add the flour mixture to the creamed butter mixture, beating on low speed until just thoroughly combined and no dry streaks remain. Do not overmix.
  9. Spread the batter evenly into the prepared pan.
  10. Run a knife through the batter once to release any large air bubbles.
  11. Bake for 65 to 70 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Allow the cake to cool in the pan on a wire rack for 15 minutes.
  13. Carefully remove the cake from the pan and let it cool completely on the wire rack.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2813.8kcal
% Daily Value *
Total Fat 107.9g166%
Saturated Fat 63.9g320%
Cholesterol 537.8mg180%
Sodium 3305.6mg138%
Total Carbohydrate 435.8g146%
Dietary Fiber 4.1g17%
Sugars 241.2g
Protein 30.0g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pan Variations: This batter can also be baked in two 9x5-inch loaf pans. If using loaf pans, reduce the baking time to 50âÂÂ55 minutes at 350ðF.

Serving Suggestions: Serve the cake plain for a traditional experience, or dust generously with additional confectioners sugar, drizzle with a simple glaze, or add a buttercream frosting.

Storage: Store cooled cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Ingredient Tip: Ensure butter is softened to room temperature but not melted for the best creaming results. Cake flour provides a tender crumb; if unavailable, substitute all-purpose flour but measure carefully to avoid density.

Keywords: pound cake, vanilla, almond extract, butter, bundt cake, classic dessert, cake flour, sweet, baking, brunch, tea time, dense cake, vanilla bean, confectioners sugar, homemade, southern style, egg wash, tube pan, dessert
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