This six egg pound cake is a classic dessert that boasts a rich, buttery flavor and a dense, moist texture. Perfect for any occasion, this cake is simple to make and requires just a few basic ingredients. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress your family and friends.
Most of the ingredients in this recipe are common pantry staples, but you may need to ensure you have unsalted butter and vanilla extract. Unsalted butter is preferred to control the salt content in the cake, and vanilla extract adds a lovely aroma and flavor. Make sure your eggs are at room temperature for the best results.
Ingredients For Six Egg Pound Cake
All-purpose flour: The base of the cake, providing structure and texture.
Baking powder: Helps the cake rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Unsalted butter: Adds richness and moisture to the cake.
Sugar: Sweetens the cake and contributes to its tender crumb.
Eggs: Provide structure, moisture, and richness.
Vanilla extract: Adds a warm, sweet flavor and aroma.
Technique Tip for Baking
When creaming the butter and sugar together, ensure that the butter is at room temperature. This allows it to incorporate more air, resulting in a lighter and fluffier cake. Use an electric mixer on medium speed and beat for about 3-5 minutes until the mixture is pale and fluffy. This step is crucial for achieving the perfect texture in your pound cake.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a finer, more tender crumb.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.
salt - Substitute with kosher salt: Use a bit more kosher salt to match the salinity of table salt, as kosher salt has larger grains.
unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe by ¼ teaspoon for each cup of salted butter used.
sugar - Substitute with honey: Use 1 ¼ cups of honey for every 1 cup of sugar and reduce the liquid in the recipe by ¼ cup.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit for a few minutes to thicken.
vanilla extract - Substitute with almond extract: Use half the amount of almond extract as vanilla extract, as almond extract is more potent.
Alternative Recipes Similar to This Cake
How to Store or Freeze This Cake
- To keep your six egg pound cake fresh, wrap it tightly in plastic wrap or aluminum foil. This will help maintain its moisture and prevent it from drying out.
- Store the wrapped cake in an airtight container at room temperature. It will stay fresh for up to 3-4 days.
- If you prefer to refrigerate, place the wrapped cake in an airtight container and store it in the fridge. This can extend its freshness to about a week.
- For longer storage, freezing is an excellent option. First, wrap the cake tightly in plastic wrap, ensuring there are no exposed areas.
- Next, wrap the cake again in aluminum foil or place it in a heavy-duty freezer bag. This double wrapping helps protect against freezer burn.
- Label the package with the date to keep track of its freshness. The pound cake can be frozen for up to 3 months.
- When you’re ready to enjoy the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight.
- For a quicker thaw, you can leave the wrapped cake at room temperature for a few hours until it’s completely defrosted.
- Once thawed, you can refresh the cake by warming it in a 300°F (150°C) oven for about 10-15 minutes. This will help restore its delightful texture and flavor.
- If you have leftover slices, you can individually wrap each slice in plastic wrap and store them in a freezer bag. This way, you can easily grab a single serving whenever you crave a piece of dessert.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Wrap the pound cake slices in aluminum foil to prevent them from drying out.
- Place the wrapped slices on a baking sheet.
- Heat in the oven for about 10-15 minutes, or until warmed through.
Microwave Method:
- Place a slice of pound cake on a microwave-safe plate.
- Cover it with a damp paper towel to keep it moist.
- Microwave on medium power for 20-30 seconds, checking to ensure it doesn't overheat.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the pound cake slices directly on the toaster oven rack or on a small baking sheet.
- Heat for about 5-10 minutes, keeping an eye on them to avoid over-browning.
Steaming Method:
- Set up a steamer by bringing water to a boil in a pot and placing a steamer basket on top.
- Wrap the pound cake slices in parchment paper or aluminum foil.
- Place the wrapped slices in the steamer basket.
- Steam for about 5-7 minutes, or until warmed through.
Grilling Method:
- Preheat your grill to medium-low heat.
- Lightly butter both sides of the pound cake slices.
- Place the slices on the grill and cook for 1-2 minutes on each side, until they are warm and have grill marks.
Best Tools for Baking
Oven: Preheat to 325°F (165°C) for baking the cake.
Loaf pan: Grease and flour this to bake the pound cake.
Medium bowl: Use this to whisk together the flour, baking powder, and salt.
Whisk: Essential for combining the dry ingredients.
Large mixing bowl: Cream the butter and sugar together in this bowl.
Electric mixer: Helps to cream the butter and sugar until light and fluffy, and to mix in the eggs and flour mixture.
Spatula: Useful for scraping down the sides of the bowl and smoothing the top of the batter in the loaf pan.
Toothpick: Insert into the center of the cake to check if it’s done.
Wire rack: Cool the cake completely on this after it has cooled in the pan for 10 minutes.
How to Save Time on Baking
Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process and reduce preparation time.
Room temperature eggs: Place eggs in warm water for a few minutes to quickly bring them to room temperature, ensuring they mix better with other ingredients.
Softening butter: Cut butter into small pieces and let it sit at room temperature for faster softening, or microwave it in short bursts if you're in a hurry.
One-bowl method: Use a stand mixer with a large bowl to combine all ingredients in one place, reducing cleanup time.
Six Egg Pound Cake Recipe
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsalted butter softened
- 2 cups sugar
- 6 eggs room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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