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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
Tips from leigh Anne
- For easy cake removal, spray your bundt pan with Baker’s Joy, and add a light dusting of flour to prevent sticking.
- If you don’t have a grill, but would like to try grilled pound cake, you can use your oven broiler to get the same crispy topping.
Frequently Asked Questions
What is the best way to store pound cake?
Pound cake does not need to be refrigerated but should be kept in an airtight container. Cake will last for 3-4 days. Cake can also be stored in the refrigerator, but bring it back to room temperature before serving. Pound cake also freezes well. Just thaw for a few hours and bring it back to room temperature.
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Pound Cake Recipe
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:
Ashley Christensen says
This looks so yummy! Who can say no to grilled pound cake?! I would love it if you would come and link this up at my link party
Dandelion Wishes Wednesday. I’m also pinning this 🙂
Leigh Anne says
Thanks for the invite – just linked up>
Anna Boyd says
Do you have a recipe for lemon curd? I searched your website and didn’t find one.
Amanda @ thetastetester says
Mmmmmmmmmmmmmmmm I LOVE brown butter anything!
Leigh Anne says
brown butter makes everything better!
Zainab @ Blahnik Baker says
This looks so delicious! I just discovered the amazing flavor of browned butter and just paired it with some fresh peaches. Will be trying this pound cake creation as well 😉
Leigh Anne says
Yum – brown butter and peaches sounds amazing!!!
Krista @ joyfulhealthyeats says
Wow! This looks amazing! I never would have thought to grill the pound cake, but I love it. Definitely trying this one Leigh Anne. Pinning now!