Ensure all ingredients, especially the butter and eggs, are at room temperature for optimal emulsification and a smoother batter. Do not overmix the batter once the flour is added, as this can develop the gluten and result in a tougher cake. Baking the cake in a cold oven allows for a more even rise and prevents the edges from browning too quickly. If the cake starts to brown too much during baking, tent it loosely with foil. For an extra touch of flavor, try adding a tablespoon of lemon or orange zest to the batter.
Six-Egg Pound Cake
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PREP TIME25 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 50 mins
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SERVING14 People
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VIEWS477
This magnificent pound cake, enriched with six glorious eggs, achieves an unparalleled rise and boasts a texture that's both dense and ethereally light. Crown it with a dusting of powdered sugar or a luscious glaze for a truly unforgettable treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol133 mg
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Fiber1 g
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Protein6 g
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Saturated Fat13 g
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Sodium364 mg
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Sugar37 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Thoroughly grease and flour a 10-inch Bundt pan, ensuring every nook and cranny is coated. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, baking powder, and salt until well combined. (3 minutes)
03 Step
Recipe View In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This may take 5-7 minutes. (7 minutes)
04 Step
Recipe View Add the eggs one at a time, beating well after each addition to ensure thorough incorporation. Stir in the vanilla extract. (5 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just smooth, being careful not to overmix. (5 minutes)
06 Step
Recipe View Pour the batter evenly into the prepared Bundt pan. (2 minutes)
07 Step
Recipe View Place the cake into a cold oven. Set the oven temperature to 350 degrees F (175 degrees C) and bake for 1 hour to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean. (90 minutes)
08 Step
Recipe View Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto a serving plate or cooling rack to cool completely. (10 minutes)
09 Step
Recipe View Allow to cool completely, 20 to 30 minutes. (30 minutes)
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Evert Glover
Feb 16, 2024This recipe is amazing! My pound cake turned out perfectly golden and moist. The cold oven start is genius!
Danika Von
Feb 19, 2023My cake took longer to bake, but it was worth the wait! Delicious and beautiful!
Arvel Denesik
Dec 28, 2022Followed the recipe exactly and it was a huge hit at our family gathering. Will definitely make this again.
Candido Johnson
Dec 22, 2022I added lemon zest as suggested and it gave it a lovely citrusy flavor. Thanks for the tip!
Vilma Heidenreich
Nov 17, 2022I've made many pound cakes, but this one is by far the best. The texture is incredible!