Dense Buttery Tube Cake

This old-fashioned pound cake recipe has been a cornerstone of my family gatherings for generations. Dense, buttery, and wonderfully simple, it delivers that nostalgic flavor that modern cakes often miss. The beauty lies in its simplicity—just butter, sugar, eggs, and flour transform into something truly magical in the oven.

I first learned this recipe watching my mother in the kitchen as a child. The rhythmic sound of her wooden spoon against the mixing bowl and the intoxicating aroma filling our home signaled a special occasion was coming. Now my own children recognize that same delicious scent wafting through our home.

Ingredients

• Unsalted butter: Makes the foundation of this cake. Use high-quality butter for the best flavor profile and ensure it's properly softened for the ideal creaming texture.
• All-purpose flour: Creates the structure. No need for cake flour here, the traditional recipe shines with standard AP flour.
• Granulated sugar: Provides more than sweetness. It creates air pockets when creamed with butter, essential for the cake's texture.
• Large eggs: Bind everything together. Room temperature eggs incorporate much better than cold ones, so plan ahead.

Step-by-Step Instructions

Prepare the oven and pan:

Set your oven to 350°F and position the rack in the center. Thoroughly grease your tube pan, making sure to get into all the crevices. Dust with flour and tap out any excess. This preparation ensures your cake releases perfectly after baking.

Cream butter and sugar:

Using a stand mixer or hand mixer, beat the softened butter and sugar together on medium-high speed for a full 5 minutes. This is not the time to rush. The mixture should increase in volume and turn pale yellow. This step creates the air that gives your pound cake its texture.

Add eggs gradually:

Introduce eggs one at a time, waiting until each is fully incorporated before adding the next. You might notice the mixture looking slightly curdled at points, but continue mixing and it will smooth out. This patience ensures a consistent batter.

Incorporate flour:

Reduce mixer speed to low and add flour in small batches, about a half cup at a time. Mix just until the flour disappears after each addition. Overmixing at this stage will develop too much gluten and toughen your cake.

Transfer and bake:

Spoon the batter into your prepared tube pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. Bake in your preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool properly:

Allow the cake to rest in the pan for 10-15 minutes after removing from the oven. This brief cooling helps it set and makes removal easier. Turn out onto a wire rack to cool completely before slicing.

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Watching my grandmother make this cake was my first real baking lesson. She would test the butter softness by pressing her finger into it—if it left a slight indentation without sliding around, it was perfect. That attention to detail makes all the difference in a recipe with so few ingredients.

Serving Suggestions

This classic pound cake truly shines when paired with seasonal fruit. In summer, I serve it with macerated strawberries and fresh whipped cream. Fall calls for warm caramelized apples with cinnamon. Winter holidays feel special with a cranberry compote spooned over each slice. The neutral, buttery canvas complements practically any topping you can imagine.

Storage Tips

Pound cake has impressive keeping quality when stored properly. At room temperature, wrap it tightly in plastic wrap and it will remain delicious for 3-4 days. Refrigeration extends freshness to a week, though the texture becomes slightly more dense. For longer storage, slice the cooled cake, wrap individual pieces in plastic and then foil, and freeze for up to 3 months. Thaw slices at room temperature for about an hour before serving.

Adding Flavor Variations

While this four-ingredient classic stands perfectly on its own, you can easily customize it. For a vanilla version, add one teaspoon of pure vanilla extract when creaming the butter and sugar. Citrus lovers can incorporate lemon or orange zest into the batter. Almond extract creates a sophisticated flavor profile, especially when paired with a glaze. Just remember that the beauty of pound cake lies in its simplicity, so resist the urge to overdo additions.

Recipe FAQs

→ Why is it called a pound cake?

Traditionally, pound cake got its name because it used a pound each of four ingredients: butter, sugar, eggs, and flour. While modern versions often adjust these proportions, the name has stuck to describe this dense, buttery cake style.

→ Why do I need to add eggs one at a time?

Adding eggs one at a time allows each egg to fully incorporate into the butter-sugar mixture before adding the next. This creates a stable emulsion that traps air, resulting in a better texture and rise in the finished cake.

→ Can I use salted butter instead of unsalted?

While unsalted butter is preferred because it allows precise control over the salt content, you can use salted butter in a pinch. If you do, omit any additional salt called for in the recipe.

→ Why is my pound cake dense in the middle?

Pound cake is naturally dense compared to other cakes. However, if it's too dense or undercooked in the middle, it may need more baking time, or your oven temperature might be too high, causing the outside to cook faster than the inside.

→ What's the purpose of using a tube pan?

A tube pan allows heat to reach the center of this dense cake, promoting even baking. The center tube conducts heat to the middle of the batter, while the tall sides help the cake rise properly and develop its characteristic texture.

→ How do I know when my pound cake is done?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), the cake is done. The surface should be golden brown, and the cake may begin to pull away slightly from the pan sides.