Old Fashioned Pound Cake

This pound cake recipe takes the original, "traditional" pound cake recipe and enhances it with pure vanilla extract and a splash of brandy. It also decreases classic "one pound" ingredient quantities and decreases them to fit basic baking pans. Serve it with freshly whipped cram and berries or a dusting of confectioners' sugar.

Prep Time 15

Cook Time 55

Servings slices

5 from 9 votes

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Equipment

1 10 cup Bundt pan
1 stand mixer fitted with the paddle attachment or handheld electric mixer
Nonstick baking spray

Ingredients

2½ cups cake flour, sifted
½ teaspoon salt
1½ cups unsalted butter, room temperature
1½ cups granulated sugar
6 large eggs, room temperature
3 large egg yolks, room temperature
2 tablespoon brandy
1 tablespoon vanilla extract
Confectioners' sugar (optional)

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Instructions

Preheat your oven to 325℉ (160℃.) Spray a 10-cup Bundt pan with nonstick baking spray. (See Notes)
In a medium bowl, whisk together cake flour and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and large bowl, beat butter at medium speed for 2 to 3 minutes, or until light.
Gradually add the sugar and beat for 6 to 8 minutes or until very light and fluffy.
In a separate medium bowl, whisk eggs, egg yolks, brandy, and vanilla.
With the mixer on medium speed, add egg mixture to butter mixture in a slow stream and beat for 3 minutes, scraping down the sides of the bowl as needed, until batter is smooth.
Using a spatula, gradually fold flour mixture into egg mixture. Transfer batter to the prepared pan and smooth the top.
Bake cake in your preheated oven for 45-65 minutes (see Notes), or until puffed and golden and a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Wrap the cooled cake tightly in plastic wrap and store at room temperature overnight (optional, see Notes.) Serve dusted with confectioners' sugar.

Notes

I've baked this recipe in both a 10 cup and a 12 cup Bundt pan. The 10 cup resulted in a loftier cake and a prettier presentation.
The bake time is so wide (45-65 minutes), because it will vary depending on the material of your cake pan (dark vs light), your geographic location, and how accurate your oven temperature is. It will also vary based on the size of your baking pan. Check the cake at around 40 minutes to determine your specific baking time.
For best results, let the baked cake rest overnight, tightly wrapped at room temperature. This ensures a tight crumb for slicing and an enhanced buttery vanilla flavor.

Nutrition

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