Perfect Pound Cake is a moist and buttery pound cake that has a little ginger ale added for an extra flavor boost!
I LOVE Bundt cake pans. Over the years, I have done a fair amount of food styling for NordicWare, the makers of the original Bundt pan. So I have been fortunate to get to try out many of their new cake pans and bakeware. This Heritage Bundt pan is one of my absolute favorites! Even a simple recipe, like this Perfect Pound Cake looks so elegant! Pound cake is the perfect type of cake to bake in a Bundt pan, because the cake is a little denser than traditional cake, so the cake pops out beautifully and has the nice sharp details of the pan design.
Pound Cake. Just saying the name makes me think of butter. Do you know why it’s called pound cake? Maybe it weighs a pound? Or, speaking of butter, maybe because it’s going to cause you to put on few pounds if you eat the whole thing? Actually, it’s because the original recipe, from back in the 1700’s, called for a pound of butter, a pound of flour, a pound of eggs and a pound of sugar. It made a cake that was very large. As years went by, the pound cake recipe as been adapted to make a cake that’s more reasonable in size and also has had leavening added to create a lighter texture. You can find ALL KINDS of flavor variations, that use extracts, fruit zest, chocolate or other things to create new flavor. My feeling is that simple is still best, because then you can serve it with whatever fruit or berries you have on hand!
Have you baked a pound cake before? If the answer is no, fear not, it’s one of the easiest cakes to make! Many recipes have you bake them in loaf pans, to make it even easier. I like to bake them in a Bundt pan, because it’s really just as easy and look how BEAUTIFUL they turn out! It just seems a little extra special and makes everyone you are serving it to feel a little special too!
The key to a successful Bundt cake is greasing the pan. There is a SUPER SIMPLE TRICK that will make your cake pop out of the pan EVERY time! It’s Crisco and Wondra. Start by using a pastry brush and brush every nook and cranny of the pan with Crisco shortening. It needs to be Crisco, not butter, margarine or oil. If you don’t use Crisco on a regular basis, buy it just for this and store it in the freezer for a longer shelf life. When you are ready for Bundt baking, just thaw out a small portion to use for your pans. Brush it on nice and thin; you shouldn’t have any globs or streaks of white.
The next thing you need is Wondra flour. Not familiar with it? Your grandma probably used it for thickening gravy. It is an extra fine, low protein, instant flour that comes in a blue canister. You can use it for gravies and sauces, because it dissolves quickly and doesn’t get lumpy. Some people use it for flaky pie crust or tart pastry as well. You will find it in the baking aisle at your grocery store, near the all purpose flour. Wondra works much better than regular flour, because it creates a very fine coating in the pan. All purpose flour can create clumps in your pan, which will make holes in your cake. Simply shake a generous amount of Wondra into the pan, then tap it all around until the pan is completely coated. Bang the excess out of the pan. Your pan should be evenly coated with a nice dusting of flour. Make sure there aren’t any globs of flour in the indentations or corners, because this will create holes in your cake. That’s it! An easy method for picture-perfect Bundt cakes!
The cake batter goes together like most cakes. Just be sure to measure correctly, beat the ingredients together thoroughly, and follow the baking tips below and you will have a Perfect Pound Cake that’s sure to impress your family and friends! Happy Baking!
Tips and Tricks for Your Best Baking:
- Spoon flour into measuring cup and level off to measure; don’t scoop with measuring cup or your flour will be packed down and your measurements will be off.
- Use eggs that are at room temperature for the best cake volume.
- Be sure butter is at room temperature.
- Beat butter and sugar for the full amount of time to allow sugar to dissolve.
- Follow instructions above for greasing and flouring Bundt pan for a cake that releases from the pan well and a cake that has beautiful detail.
Serves 12 servings
15 minPrep Time
1 hr, 10 Cook Time
1 hr, 25 Total Time
- 1 1/2 cups butter, room temperature
- 3 cups sugar
- 5 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon lemon extract
- 3 cups all purpose flour
- 1 cup gingerale
- Heat oven to 325 degrees F. Grease and flour Bundt pan; set aside.
- In large bowl, beat butter and sugar on high speed 3 minutes, until light and fluffy, scraping bowl often.
- Add eggs, one at a time, beating 1 minute after each addition. Stir in vanilla, almond and lemon extracts.
- Add flour, 1 cup at a time, alternating with ginger ale, until all the flour and ginger ale have been added; beat 1 minute longer.
- Pour batter evenly into prepared pan. Bake at 325 degrees F. for 60-75 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan;invert onto cooling rack and cool completely. Serve plain or with whipped cream and berries if desired.