Field Day Poundcake

Recipe from Denise Moseley

Adapted by Jennifer Steinhauer

Field Day Poundcake
Craig Lee for The New York Times
Total Time
1 hour and 45 minutes
Rating
4(1,746)
Comments
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Every cook needs a go-to poundcake recipe, and this one, adapted from Denise Moseley of Houston, is just that. It's nothing fancy – just butter, flour, sugar, eggs, vanilla, heavy cream and salt – but the result is equally befitting a school bake sale or a fancy dinner party. By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender. For better or worse, it's the sort of cake you wouldn't mind snacking on all day. (A few tips: Be sure to butter and flour the pan meticulously, and let the cake cool for a full 10 minutes before unmolding it from the pan. Also, do take time to stir the flour in by hand until just combined. This ensures a tender, delicate crumb. Lastly, if you're the type of person who sprinkles salt on their chocolate chip cookies before baking, consider adding an extra pinch or two of salt to the batter.) —Jennifer Steinhauer

Featured in: ‘Store Bought’ Spoils the Potluck Spirit

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Ingredients

Yield:1 large Bundt cake or 2 loaf cakes
  • 453grams (2 cups) unsalted butter, at room temperature, plus more to grease the pans
  • 600grams (3 cups) granulated sugar
  • 6large eggs, at room temperature
  • 2teaspoons vanilla extract
  • 1teaspoon fine sea salt
  • 383grams (3 cups) cake flour
  • ¼cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

317 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 3 grams protein; 118 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 325 degrees. Generously butter and flour one 12-cup Bundt pan or two 8.5-inch-by-4.5-inch loaf pans, and set aside.

  2. Step 2

    Using an electric mixer or by hand, cream together the remaining butter and sugar. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla and salt.

  3. Step 3

    Gently stir in the flour by hand, adding it very gradually; this will help to keep the cake tender. Add the cream and stir just until thoroughly combined.

  4. Step 4

    Pour the batter into the pan or pans and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack to cool completely.

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Ratings

4 out of 5
1,746 user ratings
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Comments

Francine Ryan

BEWARE! This is the best pound cake recipe ever, but the pan(s) MUST be floured after they are buttered, or the cake will stick and will have to be pried out of the pan, making a delicious mess.

Margaux Laskey, Staff Editor

I made this in two loaf pans, and it was absolutely delicious. Tender, buttery and not too heavy. A big hit at home and at the office. As Francine said below, be sure to butter and flour the living daylight out of the pan (if you're using loaf pans, I'd line with a parchment sling), and let the cake cool considerably before unmolding.

SheraM

I used my Uncle Al's pan coaster recipe to coat my stoneware bundt pan and it came out perfectly. Melt 1 stick of butter, add one half cup light olive oil and whisk in one cup of flour in a small pot on low heat until it is all incorporated. Store in the refrigerator and use to coat pans. I heat it about 30 seconds in the microwave before using. Use a silicone brush. Hasn't failed me yet.

Norm

Very Tasty. Easy to make. Took longer to bake, but I had a different bundt pan.

Emily C

Made this recipe into two loaf pans (that weren't the same size, oops!). I used them as the cake in strawberry shortcake and they were just perfect. Not everyone in my party wanted the strawberries but the cakes were amazing on their own, too. Were still delicious the next day.

Judi

Holy cow. I’ve been searching for a pound cake recipe, and this is THE BEST. It is unbelievable. I do suggest weighing the dry ingredients.

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Credits

Adapted from Denise Moseley

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