For all their satisfying results, pound bundt cake are simple to make: Combine the dry ingredients, including baking powder and baking soda to lighten the batter; beat together the butter and sugar, then beat in eggs one at a time, which incorporates air for an even lighter cake; and combine the ingredients in batches so they blend evenly. This recipe also includes buttermilk, which adds a subtle tang and, along with the leavening agents, lifts the batter even more.
There are so many ways to flavor pound cake. I like to divide the batter, flavor each portion differently, and swirl them together for a marbled effect. Many people add lemon juice and zest. I’ve had coffee or mocha pound cakes; orange, berry, or coconut ones; and others with cinnamon or nutmeg. The options go on and on.
And you don’t even have to make them in a loaf pan. Doubled in quantity, the batter bakes well in a Bundt pan, which takes about 1-1/2 hours. Or make cupcakes, which bake in 20 to 25 minutes.
Pound bundt cake stays moist and delicious for days thanks to all the butter. If you make yours ahead, wrap it in plastic wrap and refrigerate it; then cut it slice by slice and warm it in the toaster or under the broiler before serving. For shorter-term storage, just keep it at cool room temperature under a cake dome or in an airtight container.
Easter Cake with Strawberry Glaze
- 4 ounces unsalted butter, at room temperature, cut into small pieces, plus extra for greasing
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 cage-free eggs
- 1 cup organic buttermilk
- 1-1/2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 cup semisweet chocolate chips
- 3-4 strawberries
- 1 Tbsp strawberry jam
- 1 Tbsp milk (or half-and-half)
- 1 – 2 cups confectioners’ sugar, sifted
- red sprinkles, optional
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. With butter, coat the bottom and sides of an pound bundt cake pan
For the cake, in a medium-sized mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held electric mixer, beat the butter at medium speed. Gradually add the sugar, then increase the speed to high and continue beating until fluffy. One at a time, add the eggs, beating just until each has blended in. Reduce the speed to low and beat in a third of the flour mixture; then half of the buttermilk; then another third of the flour mixture; then the remaining buttermilk and the vanilla; and, finally, the remaining flour mixture.
Scrape two thirds of the batter into the loaf pan. Add the cocoa to the batter remaining in the bowl, and beat at low speed until blended. With a rubber spatula, fold in the chocolate chips. Drop large spoonfuls of the chocolate batter over the batter in the pan; then, inserting the blade of a narrow metal spatula or a table knife vertically into the pan, swirl through the batters to combine them partially for a marbled effect.
Bake the pound cake until a long wooden toothpick inserted into the center comes out clean, about 1 hour. Transfer to a wire rack to cool.
When the cake has cooled completely, run a sharp knife around the inside of the pan to separate the cake. Invert the pan onto the rack and lift it away to un mold the cake. Turn the cake right side up. Place a pan below the rack to capture glaze drips.
To make the glaze:
Slice strawberries and puree with 1 Tbsp strawberry jam. Pour into a medium bowl and mix in milk (or half-and-half). Slowly stir in 1 cup sifted confectioners’ sugar, adding more until you reached the desired consistency and coloring. I wanted thick frosting, so I added 2 cups..
Drizzle the warm glaze evenly over the cake.
Note: I love chocolate, so sprinkle the cake with 1/2 cup milk chocolate and then with a strawberry glaze.