I’ve told you before that my coworkers go crazy for pound cake. They’re always appreciative of treats that I bring in – I work with good people – but pound cake disappears the fastest.
Even pound cake gone wrong. The first time I made this, I messed it up, and not in a minor way. I forgot to add not just the baking powder, but the buttermilk. Basically, instead of making a cake, I made a giant ring-shaped cookie.
It was still pretty good, so I brought it in to share at work anyway. You wouldn’t believe the number of people who came by claiming it was the best thing I’ve ever baked – in three years of almost weekly treats! I’m glad it was so popular, because I didn’t feel bad making it again a few days later, this time with all the ingredients.
Most people said it was better with the buttermilk, lighter and more tender. A few didn’t notice the difference. One stalwart fan said that while both were good, the first version was better. So there you have it – you really can’t go wrong with this cake, even when you do actually go wrong.
Makes one 9-inch Bundt cake
I do have some uncertainty with the glazing method. The recipe instructions are to pour all of the glaze onto the cake while it’s still in the pan, so you’re essentially saturating the bottom of the cake. The cake is left in the pan until it cools completely, which presumably gives the glaze (which is now more of a soaking liquid than a glaze) a chance to soak into the cake. I did this the second time I baked the cake, wanting to follow the directions exactly.
The first time, I poured only about half of the glaze onto the cake before unmolding it and pouring the remaining glaze down the sides. I liked this method better, because the glaze formed a delicious hard crust on the cake (although a lot of it dripped right off the cake too). However, it’s possible that it only worked this way on the firmer more cookie-like cake, and would simply soak into the top of the cake when it’s made correctly. It’s good either way.
For the cake:
3 cups (14.4 ounces) unbleached flour
1 teaspoon baking powder
½ teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, softened
1½ cups (10.5 ounces) granulated sugar
1 teaspoon table salt
4 eggs, room temperature
2 teaspoons vanilla
1 cup buttermilk
For the glaze:
5 tablespoons unsalted butter
½ cup (3.5 ounces) granulated sugar
⅛ teaspoon table salt
2 tablespoons water
2 teaspoons vanilla extract
1. Heat the oven to 325 degrees. Grease and flour a Bundt pan or spray with baking spray. In a medium bowl, combine the flour, baking powder, and baking soda.
2. Place the butter and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Gradually add the sugar to the butter mixture. Mix in the eggs one at a time, until incorporated, then add the vanilla. With the mixer on low speed, add one-third of the flour mixture, followed immediately by half of the buttermilk, mixing just until incorporated. Repeat with another third of the flour and the rest of the buttermilk, then the last of the flour. Scrape down the sides of the bowl and mix for 15 seconds longer.
3. Transfer the batter to the prepared baking pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
4. Shortly before the cake is removed from the oven, combine the butter, sugar, salt, and water in a small saucepan over medium heat, stirring until the butter melts. Remove from the heat and stir in the vanilla.
5. Pour about half of the glaze mixture over the cooling cake. After the cake has been cooling for at least 10 minutes, invert it onto the wire rack, removing the pan. Place a baking sheet below the cooling rack to catch drips, then spoon the remaining glaze over the top of the glaze. Cool completely before serving.