This Easy Pound Cake is so delicious and simple. Perfect for topping with fresh fruit or having with a cup of coffee.
This recipe comes from Cook’s Country. It got my attention because it talked about the cake being cooked in a cold oven and that it makes a taller, not-too-dense cake. I didn’t see a huge difference in the ones I tested, but enough difference to be convinced. The ones started in the cold oven are perfectly moist, but not too heavy. They are spongey- which I realize isn’t the most appetizing word, but it’s perfect.
The one of the left was cooked in a preheated oven and the one on the right was cooked in a cold oven!!
This makes three loaves which means it’s perfect for sharing or freezing. I realize not everyone wants that much cake around at once, but throw it in the freezer and use it in the summer for strawberry shortcake. Or, my favorite, share it with a neighbor, family, or a friend.
The only thing I changed about the recipe was using buttermilk. I think it always adds a tenderness and moistness that can’t be beat. I topped it with a raspberry/sugar mixture. Strawberries or blueberries would also work great!
I made two batches, 6 loaves total, and the first ones I left plain, but the second ones I added some citrus to. The zest of an orange in one and the zest of a lemon in another. Then I glazed them with the juice and a little powdered sugar. It came out delicious!
The ingredients are simple, but the results are amazing. Everything you want in a pound cake.
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- 3 cups cake flour OR 2 1/2 cups plus 2 tablespoons flour and 6 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 20 tablespoons butter 2 1/2 sticks, room temperature
- 2 1/2 cups granulated sugar
- 6 eggs room temperature
- 2 teaspoons vanilla
- 1 cup buttermilk
- Line 3 loaf pans with parchment paper and spray with non-stick spray. Alternatively, you can use a 16 cup tube pan.
- In a small bowl, mix flour, baking powder, and salt. Set aside.
- Measure out buttermilk in a measuring cup and add vanilla to it.
- In a large bowl, cream sugar and butter together until fluffy.
- Add eggs, one at a time, until completely incorporated.
- Add flour mixture in thirds, alternating with buttermilk mixture until all combined.
- Pour into prepared pans.
- Put in oven cold and turn to 325°
- Bake for 65-75 minutes or until toothpick comes out clean
Adapted from Cook’s Country
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