This is my all-time favourite pound cake recipe. I love the texture of this cake. It’s dense, but it’s also moist and tender. It slices beautifully, so you can have a thin slice and not feel guilty.
I made this cake for my niece’s birthday celebration yesterday. Everybody loved it. The cake was really moist, but many of my family members seemed to really like the crispy edges. I hadn’t anticipated that reaction. I greased the pan with a generous coating of butter and flour. I wanted to be sure that I got the cake out in one piece, but it also created a little magic in the texture of the exterior of the cake. Stay tuned for the pan greasing tip that will lead to a successful flip every time.
Because I like this recipe so much, I adapt it with different flavours depending on what’s in season. Blood oranges are available in stores right now, so I’m including an easy blood orange glaze recipe.
Moist pound cake
- 1 cup unsalted butter, softened
- 1 3/4 cup granulated sugar
- 2 tsp orange or lemon zest (one orange or lemon)
- 4 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 tsp vanilla
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Generously grease the bundt cake pan with cold butter. It will warm up as you move it around the pan with your fingers. Be sure to get the butter into every corner of the pan. Put the buttered pan in the refrigerator while you make the batter. (Refrigerating the buttered pan will ensure that the butter coating doesn’t move when the batter is poured into the pan).
Preheat the oven to 325 degrees.
In a stand mixer fitted with the paddle attachment, or in a bowl, beat the butter, sugar and orange zest until light and fluffy, around 3-4 minutes.
Add the eggs one at a time. Blend until incorporated. The batter may look a little curdled. This is normal.
Use a spatula to scrape the bottom of the bowl to ensure that nothing is stuck to the bottom of the bowl.
Add the vanilla and half of the buttermilk. Blend until incorporated.
Mix all of the dry ingredients together with a whisk (flour, baking powder, baking soda and salt). Add half of the dry ingredients to the batter. Blend on low speed until mostly incorporated.
Add the other half of the buttermilk. Blend until incorporated.
Add the remainder of the dry ingredients and blend until mostly incorporated. Remove the bowl from the stand mixer. Finish mixing the batter by hand with a spatula.
Remove the cake pan from the refrigerator. If you’re using an intricate cake pan, you may want to flour the pan for extra insurance. Pour the batter into the pan.
Bake the cake at 325 degrees for 60 minutes, or until a toothpick comes out clean.
Allow the cake to cool for 15 minutes before flipping the cake onto a serving plate. Shake the pan from side to side to determine if it has released from the sides of the pan. If not, check again in five minutes.
Blood Orange Bourbon Glaze
- 2 tbsp blood orange juice
- 1 tsp bourbon (optional)
- 1 cup icing sugar
Whisk together until smooth. Allow the glaze to rest 5 minutes before topping the cake. Wait until the cake is cool before topping the cake.
You can add more icing sugar for a thicker glaze.