Classic Moist Pound Cake
Classic Moist Pound Cake
Ingredients
For the Pound Cake
- 2 2/3 cups granulated sugar
- 1 1/2 cups salted butter, softened, at room temperature
- 1/2 cup vegetable oil
- 6 large eggs, at room temperature
- 3 tablespoons vanilla bean paste
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
For Preparing the Pan
- 1 tablespoon butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 325°F. Thoroughly grease a 10-inch Bundt pan with softened butter, ensuring all crevices are coated. Dust the greased pan with 1 tablespoon of all-purpose flour, tapping out any excess. Set aside.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the 3 cups of all-purpose flour, 3/4 teaspoon of salt, and 3/4 teaspoon of baking powder. Set the dry ingredients aside.
⏱️ 2 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened salted butter and granulated sugar on medium-high speed for 5 to 7 minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
⏱️ 7 min
- 4
Reduce the mixer speed to medium-low. Add the large eggs one at a time, mixing well after each addition until fully incorporated. After adding all eggs, mix in the vanilla bean paste and vegetable oil until just combined.
⏱️ 6 min
- 5
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, beginning and ending with the dry. Mix only until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min
- 6
Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles and ensure the batter settles evenly.
⏱️ 2 min
- 7
Bake in the preheated oven for 65 to 75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
⏱️ 70 min•🌡️ 325
- 8
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. After 15 minutes, carefully invert the cake onto the wire rack to cool completely before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Moist Pound Cake
Ingredients
For the Pound Cake
- 2 2/3 cups granulated sugar
- 1 1/2 cups salted butter, softened, at room temperature
- 1/2 cup vegetable oil
- 6 large eggs, at room temperature
- 3 tablespoons vanilla bean paste
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
For Preparing the Pan
- 1 tablespoon butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 325°F. Thoroughly grease a 10-inch Bundt pan with softened butter, ensuring all crevices are coated. Dust the greased pan with 1 tablespoon of all-purpose flour, tapping out any excess. Set aside.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the 3 cups of all-purpose flour, 3/4 teaspoon of salt, and 3/4 teaspoon of baking powder. Set the dry ingredients aside.
⏱️ 2 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened salted butter and granulated sugar on medium-high speed for 5 to 7 minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
⏱️ 7 min - 4
Reduce the mixer speed to medium-low. Add the large eggs one at a time, mixing well after each addition until fully incorporated. After adding all eggs, mix in the vanilla bean paste and vegetable oil until just combined.
⏱️ 6 min - 5
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, beginning and ending with the dry. Mix only until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min - 6
Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles and ensure the batter settles evenly.
⏱️ 2 min - 7
Bake in the preheated oven for 65 to 75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
⏱️ 70 min•🌡️ 325 - 8
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. After 15 minutes, carefully invert the cake onto the wire rack to cool completely before slicing and serving.
⏱️ 15 min