DessertSnack

Twentieth Century Pound Cake

Name: Twentieth Century Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 10 servings
Cuisine: american
Ingredients: 113 g unsalted butter softened to room temperature; 200 g granulated sugar; 3 pcs large egg at room temperature; 1 tsp vanilla extract; 240 g all-purpose flour; 1 tsp baking powder; 0.25 tsp salt; 120 ml whole milk at room temperature

A classic, straightforward pound cake known for its rich, dense texture and simple, buttery flavor. This recipe uses basic pantry staples to create a timeless dessert that's perfect with coffee or tea. It's a no-fuss cake that relies on proper mixing technique for its signature crumb.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 10
Difficulty: Medium
Per serving: 278 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

113 gunsalted butter, softened to room temperature
200 ggranulated sugar
3 pcslarge egg, at room temperature
1 tspvanilla extract
240 gall-purpose flour
1 tspbaking powder
0.25 tspsalt
120 mlwhole milk, at room temperature

Equipment

spatula · wire rack · mixing bowl · electric mixer · whisk · oven · bundt pan

The method

Step by step

1
Preheat your oven to 175°C (350°F). Thoroughly grease and flour a standard bundt pan.
About 5 min
2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
About 2 min
Cook’s note: Whisking aerates the flour and distributes the leavening evenly, similar to sifting.
3
In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed for 5-7 minutes until pale, light, and fluffy.
About 7 min
Cook’s note: This step is crucial for incorporating air, which gives the cake its structure. Don't rush it.
4
Add the eggs one at a time, beating well after each addition until it is fully incorporated before adding the next.
About 3 min
Cook’s note: Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
5
Mix in the vanilla extract until just combined.
6
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture.
About 3 min
Cook’s note: Mix only until the last streaks of flour disappear. Overmixing develops gluten and can result in a tough cake.
7
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
About 55 min
8
Allow the cake to cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely.
About 15 min
Cook’s note: Cooling in the pan first helps the cake set so it doesn't break when you turn it out.

Per serving

Nutrition

50%Score

Calories: 277.8kcal
Protein: 4.8g
Carbs: 39.1g
Fat: 11.4g
Fibre: 0.6g
Sugar: 20.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Reheating

This cake is best served at room temperature.