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Pound Cake with Berries

Old-Fashioned Pound Cake

Sibby Barrett
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!
Prep Time 15 mins
Cook Time 1 hr 15 mins
Cooling Time 20 mins
Total Time 1 hr 50 mins
Course Brunch, Dessert

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.
Keyword cake, desserts, easy desserts, pound cake