BUNDT POUND CAKE RECIPE

BUNDT POUND CAKE RECIPE

Few desserts are as timeless—or as crowd-pleasing—as a classic Bundt pound cake. With its dense yet tender crumb, golden crust, and buttery vanilla flavor, this cake is elegant enough for celebrations and simple enough for everyday baking. Whether served plain, glazed, or topped with fresh fruit, this recipe delivers bakery-quality results every time.

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Why You’ll Love This Bundt Pound Cake

• Ultra-buttery, moist texture that slices cleanly

• No-fail method using pantry staples

• Versatile base for lemon, almond, or cream cheese variations

• Perfect for gifting, brunch, or holidays

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Ingredients

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 1 cup whole milk, room temperature

• 1 teaspoon vanilla extract

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How to Make a Bundt Pound Cake

1. Preheat oven to 325°F (165°C). Generously grease and flour a 10–12 cup Bundt pan.

2. Whisk flour, baking powder, and salt in a medium bowl.

3. Cream butter and sugar until light and fluffy, 4–5 minutes.

4. Add eggs, one at a time, beating well after each addition.

5. Mix in vanilla.

6. Alternate flour and milk, beginning and ending with flour. Mix just until combined.

7. Pour batter into prepared pan; smooth the top.

8. Bake 75–85 minutes, until a toothpick inserted comes out clean.

9. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.

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Simple Vanilla Glaze (Optional)

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla

Whisk until smooth and drizzle over the cooled cake.

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Pro Tips for the Best Pound Cake

• Room-temperature ingredients ensure a smooth batter and even bake.

• Don’t overmix once flour is added—this keeps the crumb tender.

• If the cake browns too quickly, tent loosely with foil for the last 15–20 minutes.

• For easy release, use a baking spray with flour or brush melted butter into every crevice of the pan.

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Flavor Variations

• Lemon Bundt Pound Cake: Add 2 tablespoons lemon zest; replace ¼ cup milk with lemon juice.

• Almond Pound Cake: Swap vanilla for almond extract; sprinkle sliced almonds on top before baking.

• Cream Cheese Pound Cake: Replace ½ cup butter with softened cream cheese for extra richness.

• Marble Pound Cake: Swirl ¼ cup cocoa powder mixed with milk into half the batter.

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Serving Suggestions

• Dust with powdered sugar and serve with coffee ☕

• Top with berries and whipped cream for brunch

• Pair with ice cream for an easy dessert upgrade

• Toast slices lightly and spread with butter or jam

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Storage & Freezing

• Room temperature: Store covered up to 4 days.

• Refrigerator: Up to 7 days, well wrapped.

• Freezer: Wrap tightly and freeze up to 3 months; thaw overnight.

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Frequently Asked Questions

Why did my pound cake crack on top?
That’s normal! The thick batter rises and splits as it bakes—often a sign of a good pound cake.

Can I use cake flour?
Yes. Substitute 3 cups cake flour for a slightly lighter crumb.

Can I make this ahead?
Absolutely. Pound cake often tastes better the next day as flavors settle.

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Final Thoughts

This Bundt pound cake recipe is a true classic—simple, dependable, and endlessly adaptable. Whether you’re baking for a special occasion or just craving something comforting, this cake belongs in every home baker’s collection.

OTHER RECIPES

POUND CAKE RECIPE INGREDIENTS

• 3 cup sifted flour
• 1 tsp. salt
• 1/4 tsp. baking soda
• 1 cup butter
• 3 cup sugar
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. almond extract
• 1 cup yogurt

POUND CAKE RECIPE INSTRUCTIONS
Sift together flour, salt and baking soda. 

Cream together butter and sugar until light and fluffy. 

Add eggs, one at a time, beating well after each addition.

 Add vanilla and almond extract. (Total beating time: 10 minutes - do not overbeat.)

Add dry ingredients alternately with sour cream or yogurt, beating well after each addition. 

Pour batter into a greased 10" Bundt pan.

Bake in a preheated 325°F oven for about 1 hour or until a toothpick inserted in middle comes out clean.

Cool upside down on wire rack for 10 minutes. 

Run a blunt (butter) knife around edges of pan to free edges of cake. 

Remove from pan. Cool on wire rack.

Dust with confectioners sugar, drizzle with confectioners icing or melted chocolate, if desired.

Cooks Note: If you have a smaller 6 cup Bundt pan, this recipe may be halved as follows:

• 1 1/2 cups sifted flour
• 1/2 tsp. salt
• 1/8 tsp. baking soda
• 1/2 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1/2 tsp. vanilla
• 1/2 tsp. almond extract or almond oil
• 1/2 cup yogurt

Follow directions above, except use batter to fill a half-size (6-cup) 

Bundt pan. 

Check the cake at 45 minutes to see if it is nearly done. 

Bake until a toothpick inserted in middle comes out clean.

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