Pound cakes are beloved for their dense, buttery texture and rich flavor, making them perfect for special occasions or a comforting treat. Using 12 eggs in this pound cake recipe ensures a moist, tender crumb with exceptional richness, resulting in a cake that’s both impressive and satisfying. This recipe balances simplicity with indulgence, producing a classic dessert that’s sure to become a favorite in your baking repertoire.
Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 12 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (25cm) bundt pan or loaf pan, ensuring all sides are coated to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, beat the softened butter and sugar on medium speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. This step ensures the eggs are fully incorporated and helps maintain a smooth batter.
- Mix in the vanilla extract.
- Reduce the mixer speed to low. Gradually add the dry ingredients in three additions, alternating with the milk in two additions (beginning and ending with the dry ingredients). Mix just until combined after each addition; do not overmix to keep the cake tender.
- Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
- Bake in the preheated oven for approximately 70-80 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 70 minutes as oven times can vary.
- 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 ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter and better incorporation.
- Substitutions: For a dairy-free version, substitute butter with margarine or coconut oil, and use almond or soy milk instead of whole milk.
- Don’t overmix: Overmixing the batter can lead to a dense cake. Mix just until ingredients are combined after each addition.
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep it moist, wrap it tightly in plastic wrap.
Serving Suggestions
This pound cake is delicious on its own, but you can elevate it by serving with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat or dessert after dinner.
Variations
For a twist on the classic, consider adding lemon or orange zest to the batter for a citrusy flavor. You can also mix in chopped nuts, dried fruits, or chocolate chips for added texture and flavor. A swirl of fruit jam or a layer of cream cheese frosting can turn this pound cake into a more decadent dessert suitable for celebrations.
Storage and Reheating
Store the pound cake in an airtight container at room temperature for up to 2 days for optimal freshness. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for about 10-15 seconds or gently reheat the whole cake in a low oven (around 300°F/150°C) for 10-15 minutes. Reheated pound cake remains moist and flavorful when stored properly.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the blend contains xanthan gum or add a teaspoon to improve texture. The baking time may vary slightly, so keep an eye on the cake as it bakes.
What if I don’t have a bundt or loaf pan?
You can use any 9-inch or 10-inch round cake pan or a square baking dish. Adjust baking time accordingly; smaller or deeper pans may require a slightly longer baking time. Always check for doneness with a toothpick.
Can I freeze the pound cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and then foil, or place it in an airtight container. It can be frozen for up to 3 months. To serve, thaw at room temperature for a few hours or overnight in the refrigerator.
How do I prevent the cake from sinking in the middle?
Ensure your oven is calibrated correctly and avoid opening the oven door during baking. Using the right amount of leavening agents and not overmixing the batter also helps maintain even rising. Additionally, avoid overloading the batter in the pan.
Can I add flavorings like rum or liqueurs?
Yes, you can replace part of the vanilla extract with a splash of rum or liqueur for extra flavor. Add about 1-2 tablespoons to the batter. Keep in mind that alcohol may slightly affect the baking time, so monitor the cake for doneness.
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