Pound Cake

This Pound Cake has a moist and tender texture and the flavor is off the charts thanks to brown butter and vanilla. We dressed it up by grilling it, adding lemon curd and a topping of fresh whipped cream and berries.

Thanks to brown butter, this cake is has a deep delicious flavor.  Be sure and use a good quality butter and vanilla for the best taste and texture.

This pound cake uses an old fashioned baking method called a “cold oven method.”  I had never heard of it before but I bet my grandmother has!  You don’t preheat your oven.  You place the cake into a cold oven and start it, preheating the oven with the cake in it.  This method produces a moist and tender cake, it really makes a difference in the texture.

The Pound Cake recipe has been around since the mid 1800’s and was called a pound cake because the original recipe called for a pound of b utter, flour, eggs and sugar.

Ingredients Needed

• All-Purpose Flour
• Sugar
• Butter
• Eggs
• Baking Powder
• Salt
• Vanilla Extract
• Heavy Cream 

How To Make Pound Cake

• Heat butter in a saucepan over medium heat until it foams and turns golden brown (5 to 10 minutes). Set aside and cool. Don’t let it solidify.

• Add butter and sugar to the bowl of an electric mixer and beat for 3 minutes.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder and salt in a small bowl.
• Alternate adding flour mixture and cream to butter while mixing on low. Begin and end with flour.
• Stir in vanilla.
• Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.
• Place in a cold oven and set the temperature to 325°F;
• Bake until a wooden pick inserted into center of cake comes out clean, about 65-75 minutes.
• Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely.

Grilled Pound Cake

This is one of my favorite ways to enjoy pound cake, and a desert everyone will be impressed with.

• Allow cake to cool completely.
• Slice cake pieces about one inch thick.
• Spread a thin layer of butter on each side of the cake slices.

• Grill until golden grill marks appear

• Cover with a thin layer of lemon curd while the cake is still hot.

• Top with whipped cream, berries and a drizzle of lemon curd

Check out more of my favorite recipes:

• Lemon Pound Cake
• Lemon Pound Cake with Berries
• Roasted Red Pepper and Tomato Soup
• Instant Pot Brisket
• How to Cook a Turkey

Be sure and follow me over on YouTube for weekly cooking demos.

5 from 2 votes

Pound Cake Recipe

Recipe From: Leigh Anne Wilkes

This Pound Cake has a moist and tender texture and the flavor is off the charts thanks to brown butter and vanilla. We dressed it up by grilling it, adding lemon curd and a topping of fresh whipped cream and berries.

serves: 12 servings

Prep:20 minutes minutes

Cook:1 hour hour 15 minutes minutes

Total:1 hour hour 35 minutes minutes

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Ingredients

• ▢ 1 cup butter 2 sticks
• ▢ 2 cups sugar
• ▢ 5 large eggs
• ▢ 2-1/2 cups all-purpose flour
• ▢ 1/2 tsp baking powder
• ▢ 1/4 tsp salt
• ▢ 2 tsps vanilla extract*
• ▢ 1 cup whipping cream additional needed for topping
• ▢ 3 cups berries
• ▢ lemon curd
• ▢ butter to spread on cake prior to grilling

Instructions

• Heat the butter in a saucepan over medium heat until it foams and turns golden brown (5 to 10 minutes). Set aside and cool. Don't let it solidify.
• Add butter and sugar to the bowl of an electric mixer and beat 3 minutes.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder and salt in a small bowl.
• With mixer set at low speed, alternately add flour mixture and cream to butter mixture, beginning and ending with flour.
• Stir in vanilla.
• Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.
• Place in a cold oven and set the temperature to 325°F; bake for 65-75 minutes, or until a wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely.
• Cut slices of cake and spread both sides with butter.
• Grill until golden grill marks appear
• Cover with a thin layer of lemon curd
• Top with whipped cream, berries and a drizzle of lemon curd

Nutrition Facts:

Serving: 16g Calories: 487kcal (24%) Carbohydrates: 47g (16%) Protein: 4g (8%) Fat: 32g (49%) Saturated Fat: 19g (119%) Cholesterol: 163mg (54%) Sodium: 225mg (10%) Potassium: 112mg (3%) Fiber: 1g (4%) Sugar: 36g (40%) Vitamin A: 1175IU (24%) Vitamin C: 1.2mg (1%) Calcium: 54mg (5%) Iron: 0.9mg (5%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Dessert

Cuisine:American

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