Pound Cake
This homestead-style pound cake is rich, buttery, and delightfully simple—perfect for foggy mornings, spring egg abundance, or any time you need a homemade treat. With just six pantry ingredients, it’s a timeless dessert that pairs beautifully with strawberries and whipped cream.
Equipment
- Stand mixer
- Bundt pan
- Measuring cups
- Spatula
- Oven
- Cooling rack
Ingredients
- 6 Large eggs
- 2 cups All-purpose flour (or gluten-free flour if needed)
- 2 cups Sugar
- 1 tbsp Vanilla extract
- 2 sticks (1 cup) Butter, softened
Instructions
- Preheat oven: to 325°F (165°C). Grease a Bundt pan and set aside.
- Add ingredients to stand mixer: Crack the eggs into the mixer bowl. Add the sugar, flour, vanilla extract, and softened butter.
- Mix thoroughly: Start the mixer on low and gradually increase the speed to medium-high. Mix for 12 minutes, until batter becomes light and fluffy.
- Pour batter into pan: Pour the batter into the greased Bundt pan and use a spatula to smooth the top for even baking.
- Bake: Place in the preheated oven and bake for 55 minutes, or until golden brown and a toothpick inserted comes out clean.
- Cool before removing: Let the cake cool in the pan for 30 minutes before turning it out onto a serving plate.
- Serve and enjoy: Slice and serve as-is or top with fresh strawberries and whipped cream for a homestead-style dessert.
Notes
- This recipe is a perfect way to use up extra eggs in the spring.
- For gluten-free baking, we recommend using King Arthur Measure-for-Measure flour.
- Pound cake keeps well covered at room temperature for a couple of days or can be frozen for future use.
- Try pairing a slice with coffee or tea for an afternoon treat!