Prepare to embark on a culinary journey that will transform your kitchen into a sweet paradise! The Otis Lee Pound Cake is not just a dessert—it's a legendary recipe that promises to captivate your taste buds with its incredibly rich, velvety texture and irresistible buttery flavor. Whether you're a baking novice or a seasoned pastry chef, this classic American pound cake will become your new go-to recipe for impressing family and friends at any gathering.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pound unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C). Ensure that your oven rack is positioned in the center.
- Grease and flour a 10-inch bundt pan or tube pan thoroughly to prevent the cake from sticking after baking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed. Beat the mixture until it is light and fluffy, which should take about 5-7 minutes.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Ensure that the eggs are at room temperature for better incorporation.
- Pour in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour and salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no flour streaks remain.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should also be golden brown on top.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
- After cooling, carefully invert the cake onto a wire rack to cool completely. If desired, you can dust the cooled cake with powdered sugar or serve it with fresh fruit or whipped cream.
- Slice and serve the Otis Lee Pound Cake, enjoying its rich and buttery flavor!
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to maintain the cake's tender crumb.
- Pan Preparation: Thoroughly grease and flour your bundt pan to prevent sticking and ensure easy cake release.
- Oven Positioning: Always place the cake in the center rack for even baking and consistent heat distribution.
- Toothpick Test: Check cake doneness by inserting a toothpick—it should come out clean with no wet batter.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before inverting to help maintain its structure.
- Optional Garnishes: Enhance your pound cake with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.
Nutrition Facts
Calories: 749kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 233mg
