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!
- 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
- 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
- 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
- 1 cup cream
- 8 oz bittersweet or semi-sweet chocolate chips or chunks
- 1-2 tsp cinnamon or Baker's Sprinkles
- 1 tsp cayenne
- 1 tsp instant espresso
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.
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.
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.