Old-Fashioned Pound Cake
I return over and over to this recipe, even though I have 20+ versions in my arsenal, as it most closely reflects my idea of the classic pound cake. Sliced warm, served at room temperature, grilled or served with fresh fruits and cream; chunked up in a layered compote or crumbled up as dry, leftover tidbits for use for a pie crust or smashing on the outside of a frosted layer cake. So many end games!
Equipment
- bundt pan
- mixing bowl
- oven
Ingredients
- 4 cups sifted all-purpose flour
- 3 cups sugar
- 1 pinch salt
- 1 lb butter softened
- 6 large eggs room temperature
- 3/4 cup milk
- 2 tsp vanilla extract good quality vanilla
Optional Add-in Variations
- citrus zest optional
- 3/4 cup chocolate chips optional
- 3/4 cup sweetened coconut optional
Simple Glaze
- 1 cup well sifted powdered sugar
- 2 tbsp liquid dairy or liqueur such as milk, cream, half and half or a liqueur such as Kahlua, Baileys or Amaretto; citrus juice, coffee
- 1 tsp extract of choice
- citrus zest
Italian Cream
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 3 cups well sifted powdered sugar
- 1 tsp extract of choice
- 2 tbsp liquid of choice such as milk, cream, half and half or a liqueur such as Kahlua, Baileys or Amaretto; citrus juice, coffee
Chocolate Ganache
- 1 cup cream
- 8 oz bittersweet or semi-sweet chocolate chips or chunks
Optional Additions
- 1-2 tsp cinnamon or Baker's Sprinkles
- 1 tsp cayenne
- 1 tsp instant espresso
Instructions
- Preheat oven to 325°
- Place flour, sugar, salt, butter, eggs, milk and extract ( IN THAT ORDER) in mixing bowl. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Take care not to overmix.
- Add the variations in with the dry ingredients near the bottom of the bowl, just after sugar and salt, if using.
- Pour into a generously greased Bundt pan. Bake 1 hour and 15 minutes or until a toothpick inserted in center comes out clean or with just a few crumbs.
- Allow cake to cool on a rack for about 20 minutes. Loosen edges with a knife. Turn out on serving platter. Let cool completely before glazing.
- Add your glaze or toppings and serve.
Simple Glaze
- Blend together until smooth and desired consistency is reached.
Italian Cream
- In a mixer bowl beat butter and cream cheese until soft and well combined.
- Gradually add powdered sugar, beating until smooth.
- Add extract and mix to blend. Add liquid until smooth and desired consistency is reached.
Chocolate Ganache
- For glazing, use while warm. Can be gently rewarmed stove top or in the microwave.
- For frosting, chill until desired consistency is reached.
- For truffles, chill until solid.
- For tea steeped Ganache, add 1 or more tea bags to cream before adding chocolate. Earl Grey, Orange, Lemon, Ginger, Pomegranate, Peppermint, Chai, Raspberry—endless options.