Cody Casey
Pound cake is a dense, buttery cake that traditionally uses one pound each of flour, butter, sugar, and eggs. It is typically baked in a loaf pan or a Bundt pan and is often topped with powdered sugar, icing, or a glaze. The Bundt pan is a fluted tube pan that can be made of silicone or aluminium and is usually 10 cups in volume, though 12-cup pans are also available. To adapt a pound cake recipe to a Bundt pan, you would need to double the recipe and ensure the oven temperature does not exceed 350°F. The cake should be baked for 1 hour to 1 hour and 20 minutes, or until a toothpick inserted into the centre comes out clean.
| Characteristics | Values |
|---|---|
| Ingredients | Flour, butter, sugar, eggs, milk, vanilla extract, baking powder, salt |
| Oven temperature | 325°F |
| Pan preparation | Grease a 10-cup bundt pan with shortening or butter-flavoured shortening, then coat with flour |
| Batter preparation | Cream butter and sugar until light and fluffy, add eggs one at a time, mix in vanilla extract, sift and add flour, baking powder and salt, add milk |
| Baking time | 1 hour to 1 hour and 20 minutes, or until a toothpick comes out clean |
| Cooling | Let the cake cool in the pan for 10 minutes, then invert it and let it cool completely on a wire rack |
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What You'll Learn
Preparing the bundt pan
Firstly, it is important to use a 10-cup bundt pan. Grease the pan generously with a thin layer of shortening, such as butter-flavoured shortening, which gives the crust a nice golden colour and buttery flavour. You can also use butter or a nonstick baking spray. Make sure to get into all the grooves and crevices of the pan.
Next, lightly coat the greased pan with flour. Tap the pan on the counter to remove any excess flour. This step ensures that the cake will release easily from the pan and gives the crust a nice texture.
Before pouring the batter into the pan, it is recommended to run a knife around the edges of the pan, including the centre tube, to create a clean release.
After the cake has finished baking, let it cool in the pan for about 10 minutes. This allows the cake to firm up slightly so that it doesn't fall apart when removed from the pan, but not so long that it sticks to the pan.
Finally, carefully remove the cake from the pan by inverting it onto a wire rack. Allow the cake to cool completely before slicing and serving.
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Mixing the batter
To make a pound cake, you'll need a stand mixer with a paddle attachment, or a large mixing bowl and an electric whisk. You'll also need a rubber spatula for scraping the bowl.
First, add the butter to the bowl and beat until light and fluffy. This should take several minutes. Then, add the sugar, a cup at a time, mixing well after each addition.
Next, add the eggs, one at a time, mixing after each addition. Be sure to only mix the eggs until they are combined—overmixing can cause the bottom crust of the cake to deflate during baking. Add the flavourings (vanilla, lemon, or butter extract) and mix well.
Now, add the flour, a cup at a time, mixing well after each addition. With the mixer running on low speed, add the secret ingredient—lemon-lime soda! Mix gently until combined, then give the bowl a final scrape with a spatula and mix briefly.
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Adding the batter to the bundt pan
To make a pound cake in a bundt pan, you will need to generously grease a 10-cup bundt pan with a thin layer of shortening or butter-flavoured shortening. Then, lightly coat the pan with flour and set it aside.
Now, it's time to add the batter to the bundt pan. Spoon the batter evenly into the prepared bundt pan. Tap the pan on the counter a few times to even out the batter and release any air pockets.
It is important to fill the bundt pan with the right amount of batter. If you fill it with too little batter, your cake may not have the desired shape. On the other hand, if you fill it too much, the batter may overflow in the oven. Therefore, it is recommended to use a 10-cup bundt pan and fill it with the appropriate amount of batter.
Once the batter is in the pan, you can place the pound cake on the middle rack of the oven and bake it for about 1 hour to 1 hour and 20 minutes. The cake is done when a cake tester or toothpick inserted into the centre comes out clean.
After baking, let the cake cool in the pan for about 10 minutes before removing it. This will allow the cake to firm up slightly, making it easier to handle without falling apart. Finally, carefully remove the cake from the pan and place it on a wire rack to finish cooling before slicing and serving.
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Baking the pound cake
Ingredients
The traditional pound cake gets its name from the weight of each main ingredient in it. It was made with one pound each of flour, butter, sugar and eggs. Today's pound cakes aren't so hefty, but the idea is the same. You can adapt this recipe to fit your pan by maintaining equal weights of all four ingredients.
Preparation
Before you start, ensure that your ingredients are at room temperature. This will make it easier to combine them fully.
Start by creaming the butter and sugar together. The batter may look like coarse sand at first, but continue beating until the mixture is light and fluffy. Then, slowly add the eggs one at a time, making sure each is well mixed before adding the next.
In a separate bowl, sift and measure the flour, then add the baking powder and salt. Add half of these dry ingredients, then half of the milk, and mix until they are just combined. Then, add the remaining ingredients.
Baking
Preheat your oven to 325°F. Generously grease a 10-cup bundt pan with a thin layer of shortening, which will give the crust a nice golden crunch and buttery flavour. Lightly coat the pan with flour. Set aside.
Spoon the batter evenly into the prepared bundt pan. Tap the pan on the counter to even out the batter and release any air pockets.
Place the pound cake on the middle rack and bake for 1 hour and 10-20 minutes, or until a cake tester or toothpick inserted into the centre comes out clean.
Cooling
Place the pan on a cooling rack until it is cool enough to handle but still warm. Carefully remove the cake from the pan and place it back on the rack to finish cooling. Slice and serve.
Tips
- To ensure your cake releases cleanly from the pan, run a knife around the edges (including the centre tube) before removing it.
- For a denser cake, double the recipe and do not bake above 350°F.
- For a moister cake, add a little milk, buttermilk, heavy whipping cream, or half-and-half, along with baking powder.
- For a crispier or browner crust, do not cover the cake while it cools.
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Removing the pound cake from the bundt pan
Removing a pound cake from a bundt pan can be a challenging task, but there are several tips and tricks to ensure the cake comes out cleanly and in one piece. Firstly, it is crucial to prepare the bundt pan before pouring in the batter. This involves greasing the pan generously with a pastry brush or paper towel coated in oil, fat, or melted shortening. Greasing the pan right before adding the batter is important to prevent the fat from melting and collecting at the bottom, which can cause the cake to stick. In addition to greasing, dusting the pan with flour, almond flour, or turbinado sugar can help prevent sticking and ensure a clean release.
Once the batter is poured into the prepared bundt pan, it is baked until done. After removing the pan from the oven, let it cool for approximately 5 to 10 minutes. This cooling period allows the cake to contract and release from the pan, making it easier to remove. Placing the pan on a cooling rack or a folded wet dish towel during this time can help facilitate even cooling.
After the initial cooling, it is time to flip the cake onto a wire rack. Place the wire rack over the pan and hold them both securely before flipping them over together. The cake should slide out of the pan and can be left on the wire rack to finish cooling. If the cake gets stuck and does not immediately fall out, a thin spatula or knife can be run around the edges to help release it.
In some cases, despite all efforts, the pound cake may still stick to the bundt pan. If only small chunks are stuck, they can be patched back together while the cake is still warm, using the heat and stickiness to bind it. Any imperfections can be disguised with a simple glaze or icing. If the entire cake is stuck, it can be cut into chunks and layered with frosting and fruit to create a trifle.
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Frequently asked questions
Yes, you can make a pound cake in a bundt pan.
To prepare your bundt pan, first, grease it generously with butter or butter-flavoured shortening. Then, lightly coat the pan with flour. Some bakers also recommend placing the prepared bundt pan in the refrigerator while you make the batter to ensure an even colour and a clean release.
Preheat your oven to 325°F. The bake time for a pound cake varies from 60 minutes to 90 minutes. The cake is done when a toothpick inserted into the centre comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. Running a knife around the edges of the pan before removing the cake can also help facilitate a cleaner release.
