Pound Cake

As seen on

once upon a chef

Total Time

1 hour 20 minutes

Prep Time

20 minutes

Cook Time

1 hour

Rating

(58)

Ingredients

16 servings

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)

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Preparation

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Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Chef’s notes

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.

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Pound Cake

Ingredients

Preparation

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Chef’s notes

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