Pound Cake - Once Upon a Chef (2024)

• 6 large eggs, at room temperature
• 1 cup buttermilk (see note)
• 2 teaspoons vanilla extract
• 2¾ cups all-purpose flour, spooned into measuring cup and leveled-off
• 2¾ cups granulated sugar
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 2 sticks unsalted butter, softened
• Confectioners’ sugar, for dusting (optional)

• Preheat the oven to 350°F (175°C) and set an oven rack in the lower third of the oven.

• Spray a 12-cup Bundt pan with nonstick spray with flour, such as Baker’s Joy or Pam with Flour.

• In a large bowl, whisk the eggs, buttermilk, and vanilla until evenly combined. Set aside.

• In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute. Add the butter and mix on low speed for 2 minutes, until the ingredients are well-combined and crumbly.

• Add one-third of the egg mixture and mix on low speed until incorporated. Increase the speed to medium and mix for 2 minutes. Repeat with the remaining egg mixture in two more additions, mixing on low speed to incorporate each addition before increasing to medium and beating for 2 minutes each time. Scrape down the bowl as needed. The batter may look slightly curdled; that’s okay.

  See Also

  Tomato Chutney {for canning} - The Jam Jar Kitchen

• Scrape the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until the cake is golden-brown and a toothpick inserted halfway between the side of the pan and the central tube comes out clean.

• Cool the cake on a rack for 10 minutes, then invert onto a rack to cool completely. Dust with confectioners' sugar before serving. A serrated knife works best for slicing.

Note: If you don’t have any buttermilk in the fridge, see my post on how to make buttermilk from milk and lemon juice.

Make-Ahead/Freezer-Friendly Instructions: Pound cake is best made on the day of serving but it can be stored at room temperature, loosely covered with foil or in a cake dome, for up to 3 days. The cake can also be frozen for up to 3 months. To freeze, wrap the cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. When you're ready to enjoy it, let the cake thaw in the refrigerator overnight. To revive the texture after storing or freezing, you can warm slices in a low oven.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

• Dessert
• Freezer-Friendly
• Make-Ahead
• Recipes
• American