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Let me share my grandmother's perfect pound cake recipe with you. It's been my family's most treasured dessert for generations and honestly the one recipe I'd save if my cookbook was on fire. Every time I make it the buttery aroma fills my kitchen with memories of Sunday family gatherings and holiday celebrations. Trust me this cake is pure comfort in every slice.
What Makes This Recipe Special
You know what I love most about this pound cake? It's completely foolproof. I've made it countless times even late at night when I'm barely awake and it turns out perfect every single time. The texture is incredibly moist the flavor is rich and buttery and best of all you don't need any fancy ingredients just basics from your pantry.
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Let's Talk Ingredients
- Butter: Please use the good stuff here. I always grab unsalted butter and let it soften naturally on my counter. If it gets too soft though pop it back in the fridge for a few minutes.
- Sugar: Regular granulated sugar works perfectly. Take your time creaming it with the butter it's worth the extra minutes.
- Eggs: This recipe needs six whole eggs plus six yolks. I save those extra whites for meringues or my morning omelet.
- Vanilla: Pure vanilla extract makes such a difference. I make my own by steeping vanilla beans in bourbon it's amazing.
- Flour: Just regular all purpose flour works great. Though sometimes I splurge on cake flour for special occasions.
Let's Make It Together
- First Things First
- Get your pan ready. I learned the hard way to really grease and flour every nook and cranny especially if you're using a bundt pan.
- The Most Important Step
- Here's where the magic happens cream that butter and sugar until it's super light and fluffy. I usually set a timer for 4 minutes so I don't rush it.
- Adding the Eggs
- Mix all your eggs yolks vanilla and salt in a bowl. Then slowly pour them in while the mixer's running. Don't forget to scrape down the sides of your bowl.
- Flour Power
- Turn your mixer down low and add the flour gradually. Just mix until it disappears we don't want to overwork it.
- Into the Oven
- Pour the batter into your pan smooth the top and pop it in a 350°F oven. It usually takes about 70 minutes in my oven but start checking at 65.
The Waiting Game
The hardest part? Waiting for it to cool. I know it's tempting but give it 20 minutes in the pan then transfer it to a rack. My grandmother always said a rushed pound cake is a ruined pound cake. While it cools I love setting out some fresh berries and whipping some cream.
Keeping It Fresh
If you somehow end up with leftovers (which rarely happens in my house) this cake keeps beautifully. I store it in my grandmother's old cake keeper but any airtight container works. It'll stay fresh for days though it never lasts that long at my house. Want to freeze it? Wrap it really well and it'll keep for months.
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Perfect Pairings
My favorite way to enjoy this cake? With my morning coffee. Though it's equally wonderful with afternoon tea or a glass of dessert wine for something fancy. In summer I love serving it with fresh berries and during the holidays I'll drizzle it with chocolate sauce.
Making It Your Own
I've helped several friends adapt this recipe for different diets. For gluten sensitive folks a good gluten free flour blend works well. My vegan niece makes it with plant butter and egg replacer. It's not exactly the same but still delicious.
A Citrus Twist
Sometimes I get creative and make a lemon version. Just add lots of fresh zest and swap some vanilla for lemon extract. The lemon glaze on top makes it absolutely irresistible. It's like sunshine in cake form.
A Little History
You know what's fascinating? This style of cake has been around since the 1700s. My grandmother told me it was called pound cake because you used a pound each of flour butter sugar and eggs. While my recipe's a bit different now that history makes me feel connected to generations of bakers.
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Troubleshooting Tips
Over the years I've had my share of pound cake mishaps. If your cake comes out dry you probably measured the flour too heavily or baked it a bit too long. And that pesky sunken center? Usually means your oven door got opened too soon I learned that one the hard way.
My Must-Have Tools
While you don't need fancy equipment I do have some favorites. My stand mixer is my best friend for this recipe and I swear by my old wooden skewer for testing doneness. As for pans I love my heavy bundt pan but a good loaf pan works just as well.
What Everyone's Saying
I love hearing how this recipe has become part of other families' traditions too. Jane told me it's now her go-to for every family gathering and Robert sent me the sweetest photo of his version with vanilla glaze. It makes me so happy knowing this recipe is creating memories in other homes too.
Frequently Asked Questions
- → Why does this recipe use both whole eggs and egg yolks?
- The extra egg yolks add richness and create a more tender crumb. You'll need 6 whole eggs plus 6 additional yolks for the perfect texture.
- → Can I use cake flour instead of all-purpose flour?
- Yes, you can use cake flour for a slightly softer texture. Use the same weight or 3¾ cups plus 2 tablespoons of cake flour if measuring by volume.
- → How do I know when the cake is done baking?
- Insert a wooden skewer into the thickest part. It should come out clean or with a few moist crumbs. Don't overbake or the cake will be dry.
- → Why do I need to cool the cake before removing from the pan?
- Cooling for 20 minutes allows the cake structure to set. This prevents the cake from breaking when removed from the pan.
- → Can I use self-rising flour?
- Never use self-rising flour in this recipe. It contains leaveners that will ruin the traditional pound cake texture.