There is nothing better than an old fashioned pound cake. A classic dessert that brings back nostalgia and a recipe that you should share and bake with grandma and test her skills against yours.
When most people think of pound cake, they think a POUND of butter, sugar, flour and eggs. While this clearly means we are baking a dense cake, that doesn’t mean it shouldn’t be flavorful, tender and moist still. So if you have yet to find a pound cake recipe that is both dense and soft and tingles your taste buds then you just might have stumbled to the right spot
I don’t like to make promises I can’t guarantee, but with this old fashioned pound cake recipe that is topped with just the right amount of sweet vanilla glaze, there is no way you won’t love this recipe. From a beginner to expert baker, this cake can be made with ease. Let’s get into this recipe…
Equipment & Ingredients
To make this old fashioned pound cake you will need these ingredients:
- White Granulated Sugar
- Butter
- Vanilla Paste
- Almond Extract
- Coconut Extract
- Lemon Extract
- Evaporated Milk
- Sour Cream
- Eggs
- All Purpose Flour
- Powdered Sugar
- Milk
As for the equipment, this is all you will need:
- Stand Mixer
- Paddle Attachment
- Bundt Pan
- Mixing Bowls
- Whisk
The mix of vanilla, coconut and almond extracts within this homemade old fashioned pound cake is what really brings out such delicious flavors in this dessert. Notes that are subtle, yet potent enough for you to taste while keeping this pound cake old fashioned. The beauty to recipes like this is you can feel free to replace any of these extracts with your favorites, such as rum or lemon extract, or switching around the amounts to your own desire.
Then topping this pound cake with a glaze is almost always a necessity in my book, but is another alteration that can be made in this pound cake. I think it adds just enough extra sweetness and moistness to this dense, but tender cake.
And that is all it takes to make this old fashioned pound cake. When you take a bite, you will be tempted to save it all for yourself, but be sure to share your baking skills or this recipe with your family and friends and let me know how it came out for you in the comments!
Old Fashioned Pound Cake
Course: DessertDifficulty: Medium15
servings15
minutes1
hour15
minutesIngredients
- Pound Cake Batter
3 cups white granulated sugar
3 sticks unsalted butter
2 teaspoons vanilla extract
2 teaspoons almond extract
1 teaspoon coconut extract
3/4 cup evaporated milk
1/4 cup sour cream
6 eggs
3 cups all purpose flour
- Glaze
2 cups powdered sugar
1 teaspoon vanilla paste
1/2 teaspoon lemon extract
1/4 cup milk
Directions
- Mixing the Batter
- Preheat the oven to 325 degrees Fahrenheit. Prepare a Bundt pan by spraying with baking spray and set aside.
- In a large stand mixer, add in the butter and sugar. Blend with a paddle attachment until creamy.
- Then add in the eggs a few at a time while mixing. Blend this together for a few minutes until the mixture lightens, becomes fluffy and is completely combined.
- Add the evaporated milk, sour cream and extract. Mix this into the batter until incorporated.
- Then sift all the flour into the wet mixture at once. Whip this mixture one last time start on low speed and increasing to medium as the flour is combined. Mix for a couple minutes, as the only leavening agent in this recipe is the eggs, whipping them into the batter well to create more air into this pound cake for baking.
- Once completely combined, transfer the batter into the prepared Bundt pan. Spread evenly.
- Place in the oven and bake for 1 hour and 15 minutes, or until a toothpick is inserted and comes out clean. If your oven temperature runs high, lower it a bit more than 325 degrees Fahrenheit. This ensures that the cake is baked through without the edges of the cake burning.
- Remove from the oven and let cool for at least 30 minutes.
- Making the Glaze
- While the cake cools, whip up the glaze. In a medium sized bowl add the powdered sugar, vanilla paste, lemon extract and milk all at once.
- Whisk this mixture together slowly until the sugar is dissolved, then rapidly to blend the ingredients and remove any clumps. The thickness should be like glue, so add any extra milk if needed to thin out the glaze.
- Frosting the Cake
- Once the cake has cooled, flip the Bundt over on to a serving platter. Gently tap the bottom of the pan to help release the cake from the pan.
- Remove the pan and then pour the finished glaze all over the top of the old fashioned pound cake, allowing it to drip down the sides and coat most of the cake.
