Simple, sweet and stunning! This ‘Classic Pound Cake’ from Bake from Scratch’s Cake issue is delicious and baking it in my new Nordicware Fleur de Lis pan takes it from blah to fab even with no drizzle or embellishments.
A word to the wise, don’t bake this cake when you’re in a rush, as it needs about 2 hours of baking time in a low oven (300F). My bundt pan had a 10-cup capacity so I filled 2 individual bundt pans with my leftover batter. This way you have a little taste tester or a little treat for yourself.
This recipe is delicious. Dense and flavourful as well as moist it presents beautifully when baked up in a pretty pan and can be left unadorned or would take well to a dusting of icing sugar or sweet cocoa powder.
This cake has no leavening agent so don’t be alarmed. Make sure to spend at least 6-8 minutes beating your room temperature butter with the sugar in order to create the lightness you need in this cake. You could also change up the vanilla to almond flavouring or even add in some orange zest.
Classic Pound Cake
Preheat oven to 300F and spray a 15-cup bundt pan using spray with flour.
1 1/2 cups unsalted butter, room temperature
3 cups granulated sugar
7 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1 cup whipping cream
1 1/2 teaspoons vanilla extract
In a large bowl, beat butter and sugar with a mixer at medium speed until light and fluffy, 6-7 minutes. Scrape down beaters and bowl a couple of times during mixing.
Add in eggs, one at a time, beating well after each addition.
In a medium bowl, sift together the flour and salt. Add the dry ingredients into the creamed mixture alternately with the whipping cream, starting and ending with the flour mixture. Beat just until ingredients are combined after each addition. Stir in vanilla.
Spoon batter into prepared pan and bake for 1 hour. Cover loosely with foil, and bake an additional 45-55 minutes more, until toothpick inserted in centre comes out clean.
Cool in pan for about 15 minutes and then remove from pan and cool completely. Garnish with icing sugar if desired.
This would be a terrific holiday dessert for this Christmas season. Enjoy!