Twentieth Century Pound Cake
A classic, straightforward pound cake known for its rich, dense texture and simple, buttery flavor. This recipe uses basic pantry staples to create a timeless dessert that's perfect with coffee or tea. It's a no-fuss cake that relies on proper mixing technique for its signature crumb.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 10
- Difficulty
- Medium
- Per serving
- 278 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 113 gunsalted butter, softened to room temperature
- 200 ggranulated sugar
- 3 pcslarge egg, at room temperature
- 1 tspvanilla extract
- 240 gall-purpose flour
- 1 tspbaking powder
- 0.25 tspsalt
- 120 mlwhole milk, at room temperature
Equipment
spatula · wire rack · mixing bowl · electric mixer · whisk · oven · bundt pan
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Thoroughly grease and flour a standard bundt pan.
About 5 min
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
About 2 min
Cook’s note: Whisking aerates the flour and distributes the leavening evenly, similar to sifting.
- 3
In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed for 5-7 minutes until pale, light, and fluffy.
About 7 min
Cook’s note: This step is crucial for incorporating air, which gives the cake its structure. Don't rush it.
- 4
Add the eggs one at a time, beating well after each addition until it is fully incorporated before adding the next.
About 3 min
Cook’s note: Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
- 5
Mix in the vanilla extract until just combined.
- 6
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture.
About 3 min
Cook’s note: Mix only until the last streaks of flour disappear. Overmixing develops gluten and can result in a tough cake.
- 7
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
About 55 min
- 8
Allow the cake to cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely.
About 15 min
Cook’s note: Cooling in the pan first helps the cake set so it doesn't break when you turn it out.
Per serving
Nutrition
- Calories
- 277.8kcal
- Protein
- 4.8g
- Carbs
- 39.1g
- Fat
- 11.4g
- Fibre
- 0.6g
- Sugar
- 20.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This cake is best served at room temperature.
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