Pound cake is a classic dessert known for its dense, buttery texture and rich flavor. Using 10 eggs in this recipe creates a moist, tender crumb that’s perfect for any occasion. This recipe is straightforward, yielding a beautifully golden cake with a satisfying density that holds up well whether sliced thin or served in hearty slices.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 10 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch (25cm) bundt pan or loaf pan thoroughly and dust with flour, or line with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color. This should take about 3-4 minutes. Proper creaming is essential for a tender crumb.
- One at a time, add the eggs to the butter-sugar mixture, beating well after each addition. This helps to incorporate air and ensure a smooth batter. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract until evenly combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. Do not overmix, as this can make the cake dense.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking around 60 minutes to prevent overbaking.
- Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips
- Use room temperature eggs and butter for better incorporation and a smoother batter.
- If you prefer a slightly denser cake, you can reduce the milk to 1/4 cup. For a lighter texture, add an extra egg or increase the baking time slightly.
- For added flavor, consider mixing in lemon zest or a splash of bourbon with the vanilla.
- Store the pound cake wrapped tightly in plastic wrap at room temperature for up to 2 days, or refrigerate for up to a week. To freeze, wrap in foil and place in an airtight container for up to 3 months.
Serving Suggestions
This pound cake pairs beautifully with fresh berries, whipped cream, or a dusting of powdered sugar. It also makes a wonderful base for layered desserts or bread pudding. Serve slices alongside a cup of tea or coffee for a comforting treat.
Variations
- Chocolate Pound Cake: Add 1/2 cup of cocoa powder to the dry ingredients and fold in 1/2 cup of chocolate chips for a decadent twist.
- Lemon Pound Cake: Incorporate 2 tablespoons of lemon zest and replace the vanilla with lemon extract. Finish with a lemon glaze for extra zing.
- Nutty Pound Cake: Fold in 1 cup of chopped nuts such as walnuts or pecans into the batter before baking.
- Spiced Pound Cake: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the dry ingredients for a warm, spiced flavor.
Storage and Reheating
Keep the pound cake at room temperature, wrapped tightly in plastic wrap or stored in an airtight container, for up to 2 days. For longer storage, refrigerate for up to 7 days. To reheat, warm individual slices in the microwave for about 10-15 seconds or gently reheat the whole cake at 300°F (150°C) for 10-15 minutes. This helps to restore moisture and freshness.
Frequently Asked Questions
Can I make this pound cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to check that your blend contains xanthan gum or add a teaspoon to improve texture.
How do I prevent the cake from sinking in the middle?
Ensure your oven is properly preheated, do not open the oven door during the first 45 minutes, and avoid overmixing the batter. Using fresh baking powder also helps the cake rise evenly.
Can I use margarine instead of butter?
While margarine can be used, butter provides a richer flavor and better texture. If you do substitute, use the same amount and choose a high-quality margarine for best results.
What’s the best way to test if the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is ready. Overbaking can dry out the cake, so start checking around the 60-minute mark.
Can I freeze the batter?
It’s best to bake the cake immediately after preparing the batter. Freezing raw batter can affect the rise and texture. However, you can freeze baked cake slices for up to 3 months, wrapped tightly in plastic and foil.
Is it necessary to sift the flour?
Sifting the flour, baking powder, and salt helps to aerate the dry ingredients, resulting in a lighter, more uniform crumb. It’s recommended but not essential if you whisk the ingredients thoroughly.
Enjoy your homemade 10 egg pound cake as a rich, moist dessert that’s perfect for celebrations or everyday indulgence. Its versatility allows for numerous flavor adaptations, making it a timeless addition to your baking repertoire.
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