Indulge in a delectable slice of freshly-baked pound cake with this helpful guide to making traditional federal pound cake! With step-by-step instructions, you'll be able to whip up a tasty dessert to tantalize your taste buds. Enjoy your delicious creation and impress family and friends with your baking skills!
WHAT YOU’LL LOVE
- Weighed ratios: A pound of cake flour, a pound of butter, 12 oz of sugar, and 9 eggs, measured by weight, make a dense, buttery crumb that holds up on its own.
- Slow, patient creaming: Room-temperature butter beaten with the sugar until light and fluffy, then 9 eggs added one at a time with the bowl scraped down halfway and at the end, builds a smooth batter.
- Folded flour: Sifted cake flour, baking powder, and salt folded in by hand in three stages keep the cake tender.
- Indirect heat in a bundt pan: A greased bundt pan baked at 325°F over indirect heat for 60-70 minutes gives a golden crust and a springy center.
Federal Poundcake
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Calories
846
Discover the secrets of baking a moist, delicious Federal Pound Cake! With our easy-to-follow directions, you'll be baking a perfect pound cake every time. Create a delectable treat that will bring smiles to every party. Bake up a storm - it's time to make Federal Pound Cake!
Ingredients
- 1 lb cake flour
- 2 tsp baking powder
-
1/2 tsp fine sea salt
- 1 lb unsalted butter, room temperature
- 12 oz sugar
- 9 eggs
- 1 tsp vanilla extract
Directions
- Preheat your grill to 325°F, set up for indirect grilling.
- Sift together the flour, baking powder and salt.
- Combine the butter and sugar in the bowl of a stand mixer, fitted with a paddle attachment. Cream the butter and sugar until lightened in color and fluffy. Scrape down the bowl.
- Add the eggs one at a time. About halfway through, scrape down the bowl and continue adding the eggs, one at a time. When all eggs are incorporated, scrape down the bowl one more time. Add the vanilla extract, then mix another ten seconds.
- Fold in the dry mixture by hand in three stages, using a rubber spatula. Pour the mixture into a greased bundt pan.
- Bake at 325°F until golden brown and springy to the touch, about 60-70 minutes.
Recipe Note
Recipe FAQ
Why is it called a pound cake?
The original recipe used a pound each of butter, sugar, eggs, and flour. This version keeps a pound of flour and butter, with 12 oz of sugar and 9 eggs.
Why use room-temperature butter?
Soft butter creams with sugar into a light, airy base. Cold butter stays lumpy, and melted butter won't hold air, so room temperature gives the best rise and crumb.
Why add the eggs one at a time?
Adding them slowly lets the batter absorb each egg fully, which keeps it smooth. Scrape down the bowl partway through so no butter stays unmixed at the bottom.
Why fold in the flour by hand in three stages?
Gentle folding mixes the flour in without overworking it, which would make the cake tough. Adding it in three stages keeps the batter from getting lumpy.
How should I prepare the bundt pan?
Grease every ridge thoroughly, then dust with flour and tap out the excess. A well-prepared pan helps the dense cake release cleanly.
How do I know the cake is done?
After about 60-70 minutes, the top should be golden brown and spring back when pressed, and a skewer inserted near the center should come out clean. The center of a pound cake is done at roughly 205-210°F.
Why bake over indirect heat at 325°F?
Indirect heat bakes the cake slowly and evenly, so the outside doesn't scorch before the center sets. Keep the lid closed as much as possible.
How should I cool and unmold the cake?
Let it rest in the pan for 15-20 minutes, then turn it out onto a wire rack and cool completely before slicing.
How should I store leftovers?
Wrap the cake tightly and keep it at room temperature for 3-4 days. It also freezes well for about 2 months.
How many people does it serve?
The card lists 8 servings, which makes each slice about half a pound. Cut it into 12-16 slices for a more typical serving.
How indoor-friendly is this recipe?
5 out of 5. A 325°F home oven bakes the cake in the same 60-70 minutes.
Recipe Highlights
Weighed ratios: Give a dense, buttery crumb.
Slow creaming and egg additions: Build a smooth batter.
Hand-folded flour: Keeps the cake tender.
Bundt pan baked over indirect heat: Gives a golden crust.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.03 oz
- per serving
- Calories
- 846
- Carbs
- 89 grams
- Protein
- 12 grams
- Fat
- 31 grams
- Sodium
- 515 milligrams
