Moosewood Pound Cake
Indulge in the rich, buttery decadence of Moosewood Pound Cake, a classic dessert that combines old-fashioned simplicity with irresistible flavor. This recipe features a luxurious blend of unsalted butter, granulated sugar, and pure vanilla extract, creating a tender crumb that practically melts in your mouth. Perfectly balanced with a touch of salt and leavened by baking powder, the batter alternates between all-purpose flour and whole milk for an ultra-smooth texture. Baked to golden perfection in a loaf or bundt pan, this cake boasts a lightly sweet profile that pairs beautifully with powdered sugar, whipped cream, or seasonal fresh fruit. Easy to prepare in just 20 minutes, with a bake time of 75 minutes, this pound cake makes an ideal centerpiece for any celebration or an elegant yet effortless everyday treat. Keywords: Moosewood Pound Cake recipe, buttery pound cake, classic dessert, easy cake recipe, bundt cake recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a standard loaf pan or a 9-inch bundt pan.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions (dry, milk, dry, milk, dry). Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully transfer the cake to a wire rack to cool completely before slicing.
Serve plain, dusted with powdered sugar, or with fresh fruit and whipped cream for an elegant dessert option.
Nutrition Facts
Calories |
3667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1193 mg | 398% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 597.0 g | 217% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 406.5 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 347 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
