Ella Walter
Pound cake is a dense, buttery cake that can be baked in a loaf or Bundt pan. The name comes from the fact that traditional recipes called for a pound of each ingredient: flour, butter, sugar, and eggs. Today's recipes are not so hefty, but the idea remains the same. To make a pound cake in a Bundt pan, preheat your oven to 325°F–350°F and generously grease and flour a 10-12 cup Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time. In a separate bowl, combine the dry ingredients, then slowly mix them into the wet ingredients. Pour the batter into the prepared Bundt pan and bake for about 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan and serving.
| Characteristics | Values |
|---|---|
| Oven temperature | 325°F-350°F (163°C-175°C) |
| Baking time | 60-90 minutes |
| Cooling time | 2 hours |
| Pan size | 10-12 cup |
| Pan type | Bundt pan, tube pan, or loaf pan |
| Pan preparation | Grease with butter, shortening, or non-stick spray; flour |
| Batter preparation | Combine butter, sugar, eggs, milk, and dry ingredients; mix until light and fluffy |
| Serving suggestions | Fruit, ice cream, whipped cream, or glaze |
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What You'll Learn
Cream cheese pound cake
Yes, you can make a cream cheese pound cake in a Bundt pan. This cake is moist, dense, and flavorful, and is a great dessert option. The cream cheese in the recipe is what makes the pound cake moist and fluffy.
Ingredients:
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 3 cups of sugar
- 6 large whole eggs
- 6 large egg yolks
- 1 tablespoon of vanilla extract
- 1 teaspoon of salt
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon regular kosher salt
Steps:
- Preheat the oven to 325°F (163°C). Generously grease a 10-12 cup Bundt pan with butter or non-stick spray. Make sure to get into the crevices of the pan.
- In a large bowl, beat the butter on high speed until smooth and creamy, about 2 minutes. You can use a handheld or stand mixer fitted with a paddle or whisk attachment.
- Add the cream cheese and beat the two until smooth. Make sure to get out all the cream cheese lumps.
- Beat in the sugar, then add the sour cream and vanilla.
- Add the eggs one at a time, making sure each is incorporated before adding the next.
- Add the dry ingredients right into the same mixing bowl.
- Pour the batter into the prepared Bundt pan.
- Bake the cream cheese pound cake for about 60-75 minutes. Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning.
- Remove the cake from the oven and let it cool in the pan for 10 minutes to 2 hours. Then, invert it onto a wire rack or serving dish and let it cool completely before serving.
- Serve with toppings such as whipped cream, fresh berries, raspberry sauce, or strawberry sauce.
You can also get creative and add a teaspoon of butter extract and a teaspoon of rum extract for extra flavor. Additionally, if you have extra batter, you can pour it into a loaf pan to make a smaller cake.
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Lemon pound cake
To make a lemon pound cake in a bundt pan, you will need the following ingredients:
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 3 cups (600g) sugar
- 6 large eggs
- 6 large egg yolks
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 3 cups (390g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup (60ml) sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- Zest of 1 lemon
First, preheat your oven to 325°F (163°C). Generously grease a 10-12 cup bundt pan with butter, nonstick spray, or shortening. You can also flour the pan and shake out the excess.
In a large bowl, beat the butter on high speed until smooth and creamy, about 2 minutes. Add the cream cheese and beat until smooth. Next, beat in the sugar, followed by the sour cream and vanilla.
Add the eggs one at a time, making sure each is incorporated before adding the next. In a separate bowl, combine the flour, baking soda, salt, and lemon zest. With the mixer on low speed, alternately add half of the flour mixture, half of the sour cream, and then the remaining flour mixture, sour cream, lemon juice, and lemon extract.
Pour the batter into the prepared bundt pan and bake for about 60 minutes, or until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and allow it to cool for 2 hours inside the pan. Then, invert the slightly cooled pound cake onto a wire rack or serving dish and allow it to cool completely before slicing and serving.
If you want an extra punch of lemon flavor, you can make a lemon simple syrup to brush onto the cooled cake before glazing. This lemon pound cake is sure to be a hit with your family and friends!
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Pound cake ingredients
Pound cake is a traditional cake with a dense, buttery crumb. It is made with simple, staple ingredients and is heavy, dense, soft, and buttery.
The original pound cake recipe called for a pound of each ingredient: a pound of butter, a pound of flour, a pound of sugar, and a pound of eggs. Today's recipes typically use less of each ingredient, but the ingredients remain the same.
The essential ingredients for a pound cake are:
- Butter: Use softened, room-temperature butter for the best results. This is the base of the cake and gives it its buttery flavour and crumb.
- Sugar: Sugar is necessary to sweeten the cake and properly cream with the butter.
- Eggs: Farm-fresh eggs are best. The eggs should be at room temperature before adding them to the batter.
- Flour: All-purpose flour is recommended for a denser, moister crumb. Cake flour will result in a fluffier, more tender crumb.
Other ingredients commonly added to pound cake include:
- Vanilla extract: This adds a light vanilla flavour to the cake.
- Salt: Salt is used as a leavening agent, and it enhances the other flavours in the cake.
- Baking powder: This is added to improve the crumb texture and lift of the cake.
- Milk: Milk adds moisture and tenderness to the cake. Whole milk or other dairy products like buttermilk or heavy cream can be used.
Some variations of pound cake include additional ingredients for extra flavour or moisture. For example, a cream cheese pound cake uses cream cheese to create a moist and dense cake. Lemon pound cake is another popular variation, featuring lemon extract or lemon juice for a bright, sunny flavour.
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Baking and cooling times
Yes, you can make a pound cake in a Bundt pan. However, you will need to adjust the baking time and the amount of batter.
Baking Times
Because Bundt pans are deeper and hold more batter, you will need to increase the baking time. Most Bundt cakes are baked for 60 minutes or more. Check for doneness at the 45-minute mark by inserting a skewer into the centre of the cake. If it comes out clean, the cake is fully baked. If not, let it bake for another 5 to 10 minutes and check again. Depending on the size of your pan, the baking time may vary, so start checking after an hour.
Cooling Times
Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to finish cooling. The cake will continue to bake while it cools, so be careful not to overbake it. If the cake cools completely in the pan, the crust will steam and be soft on the sides.
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Removing the cake from the pan
Removing a pound cake from a bundt pan can be a tricky process. Firstly, it is important to grease the bundt pan generously before pouring in the batter. This can be done with butter, non-stick spray, or solid shortening. Greasing the pan helps to prevent the cake from sticking to the pan, making it easier to remove once baked.
Once the cake is baked, it is important to let it cool in the pan for a short time. Most sources recommend cooling the cake in the pan for around 10 minutes, although some suggest up to 20 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 the cake gets stuck to the pan.
After cooling, the cake can be removed from the pan by inverting it onto a wire rack or serving dish. It may be helpful to tap the pan lightly on the countertop before inverting to help loosen the cake. If the cake is stuck, an offset or thin straight-edge spatula can be used to gently go around the edges to release it.
In some cases, the cake may still be stubborn and refuse to come out of the pan easily. One method to try is to place a damp kitchen towel in the sink and drape it over the top of the pan until it is cool enough to handle, then try inverting the pan again. Alternatively, if the cake is only slightly stuck, a light tap on the countertop while the pan is inverted over a cooling rack may help release the cake.
Overall, the key to successfully removing a pound cake from a bundt pan is to ensure the pan is well-greased before baking and to allow the cake to cool for a short time before attempting to remove it. With careful handling, the cake should release from the pan without breaking.
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Frequently asked questions
Yes, pound cake can be made in a bundt pan.
To prepare your bundt pan for baking, you should generously grease the pan with butter or non-stick spray. You can also use shortening, which will give the crust a nice golden crunch and a buttery flavor. After greasing, lightly coat the pan with flour. Shake out the excess flour and set the pan aside.
To remove the pound cake from the bundt pan, let the cake cool for 10 minutes in the pan. Then, invert the pan until the cake drops out. You can also run a knife around the edges of the pan to facilitate a cleaner release.
Yes, you can reduce the pound cake recipe for a bundt pan. You can halve the recipe and use mini bundt pans, but you will need to experiment with the temperature and bake time.
