Is there anything as simple and delicious as a slice of Classic Pound Cake? No there is not! This recipe is so easy, and the results are a decadent, soft cake that everyone will want seconds of!
I’m know I’m on sort of a bundt cake kick, but I don’t hate it! Much like my Marble Bundt Cake, this Classic Pound Cake does not disappoint! It’s decadent, tender, and will become one of your go-to cake recipes.
What I like most about this cake is how low maintenance it is. Mix the batter using the creaming method, bake it in a bundt pan, and dust it with a generous amount of powdered sugar. A cake that can stand alone with just a few simple ingredients and without any frosting is special. And this Classic Pound Cake is just that.
Pastry nerd alert! This recipe requires you to start baking the cake in a cold oven. It’s a unique method that I’ve really only seen applied to old-fashioned pound cakes. At first I struggled to find a pastry nerd approved reason for it, but with some investigating I think I understand now.
Pound cakes cook for a lonnnng time. We tend to cook them in deep baking dishes rather than in layers. Add on the fact that the batter itself is quite thick, and you’ve got a hefty baking time. Placing a pound cake in a cold oven prevents the outside of the cake, the part that is touching the hot pan, from over cooking or even burning. Using the cold oven method gives you a crisp crust that goes so well with the soft cake interior.
If you want a little more proof that the cold oven method is the way to go with pound cake, check out Stef over at The Cupcake Project. Using the same recipe, she baked half of her pound cake cupcakes in a preheated oven while the other half started baking in a cold oven. To her friends and family, there was no contest. The cold baked cakes were far superior.
I’ve also read that using a cold oven yields a finer crumb, gives the cake its dense texture, and even saves energy. However my favorite reason is that it’s a family tradition. In a lot of recipes, I read, “My grandmother never preheated the oven for her pound cake so I don’t either.” I totally get that. Why alter a recipe that’s tried, true, and tested since you were a kid?
Whatever the real reason is, I’ll be baking my pound cake using the cold method from here on out. When the cake comes out so soft that it practically melts in your mouth, why mess with it?
- 1 cup unsalted butter
- 3 cups white sugar
- 6 large eggs
- 1 Tbs. vanilla paste or extract
- 3 cups all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 cup heaving whipping cream
- 1/2 cup sour cream
- Coat a bundt pan with non-stick spray. Sprinkle an even layer of flour over the spray. Tap out excess and set aside.
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Scrape down bowl.
- Add eggs one at a time. Allowing each egg to incorporate fully before adding another. Mix well and scrape often.
- Add vanilla until incorporated.
- In a medium-sized bowl, sift together flour, salt, baking powder. In a small bowl whisk together heavy cream and sour cream.
- Add flour mixture to butter mixture in three additions, alternating with the cream mixture. Be sure to start and end with the flour. Mix well and scrape often.
- Scoop batter into prepared bundt pan. Tap pan on the counter two or three times to release any air bubbles. Place in cold oven.
- Set oven to 325°F and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Allow to rest in pan for 10 minutes before flipping the cake out on to a wire rack to cool completely.