What’s the best way to start off a new recipe blog, you ask? I think it is with a simple, yet incredibly versatile, pound cake recipe. This recipe is delicious yet so easy to make that I literally keep it on my phone because I share so often. Let me give you the basics and then I can share a few ways you can change it up.
What You’ll Need:
1/2 cup of oil
2 sticks butter, softened
5 eggs, room temperature
3 cups all purpose flour
3 cups sugar
1 cup of milk
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking powder
What You’ll do:
Preheat your oven to 300 degrees.
Put all the ingredients together except for the baking powder.
Mix until smooth and then add baking powder.
Mix just enough to incorporate the baking powder.
Pour into a well greased (I love Baker’s Joy) bundt pan.
Lightly sprinkle the top with cinnamon sugar and bake for 60-80 minutes.
Allow cake to cool for ten minutes or so before turning out onto a plate.
Easy peasy, right? That little dash of cinnamon sugar helps give it a yummy crunchy top. I usually start checking doneness after about 45 minutes…nobody likes an overcooked poundcake.
Now for some ways to change it up. The easiest one is add 4 TBS of cocoa powder and get yourself a lovely chocolate pound cake. But adding a couple of teaspoons of instant coffee grounds is a game changer.
Sounds good, right? But let me tell you, adding some mint extract will take you to a whole new place. Adding a delicious chocolate ganache (putting the coffee or mint flavor here is perfect) and you take that cake to a whole new level. Seriously.
Another simple addition to the cake batter is lemon zest and lemon juice and it becomes the perfect summer time treat. Instead of cinnamon and sugar you can sprinkle a lemon zest and sugar combo on top. I got really crazy once and added finely chopped rosemary to the zest and sugar and oh, my goodness it was good. Drizzle a little lemon cream cheese icing and the pretty factor goes up and who doesn’t like pretty food?
You can keep the recipe plain and pour a delicious butter sauce over it and allow it soak in before you flip it out of the pan. Use a glaze. Swap out regular milk for buttermilk. Use brown sugar instead of regular or split the difference and use a mix of both. The possibilities are numerous.
This really is a great recipe that opens up a lot of options and allows you to get creative.
So head to the kitchen and get busy! And I would love to know what changes and flavor combinations you come up with!