Pound Cake Bundt Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">225g caster sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">225g self-raising flour (or 225g plain flour plus 2 tsp baking powder)</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp milk</li><li class="ingredients-single-item">For the glaze (optional):</li><li class="ingredients-single-item">100g icing sugar</li><li class="ingredients-single-item">2-3 tbsp lemon juice or milk</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Sieve</li><li class="equipment-single-item">Microplane or zester</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (150°C fan/Gas 3). Thoroughly grease your bundt pan with butter, making sure to get into all the creases and corners. Dust the greased pan with flour, tapping out any excess. This careful preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or stand mixer, beat the room temperature butter until very soft and pale (about 2-3 minutes). The butter must be properly softened – not melted or too cold – as this creates the foundation for your cake's texture. You'll know it's ready when it's light in color and creamy in consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add the caster sugar to the butter, beating continuously until the mixture is truly light and fluffy (at least 5 minutes). Don't rush this step! This extended creaming process incorporates air into the batter, which helps your cake rise and creates its distinctive pound cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. If the mixture looks like it's beginning to curdle, add a tablespoon of your measured flour between eggs. The eggs provide structure and richness, while adding them gradually prevents the emulsion from breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the vanilla extract and lemon zest, mixing until well incorporated. These will perfume your cake with a delicate aroma without overwhelming the buttery flavor that makes pound cake so special.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sift the flour and salt together. Using a large metal spoon or spatula, gently fold the flour into the wet mixture in three batches. Fold with a light hand using a figure-of-eight motion, cutting through the center and around the sides. This gentle folding preserves the air bubbles you've worked so hard to create.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Finally, fold in the milk to loosen the batter slightly. The batter should fall slowly from your spoon – it should be soft enough to settle in the pan but firm enough to hold those precious air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully spoon the batter into your prepared bundt pan, ensuring it's evenly distributed. Smooth the top with a spatula and gently tap the pan on the counter a few times to remove any large air pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for approximately 1 hour to 1 hour 15 minutes, or until a skewer inserted into the deepest part comes out clean. The cake should be golden brown and will have started to pull away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 10 minutes – no more, no less. This timing is crucial: too short and the cake may break when turned out, too long and it might stick to the pan. Then invert onto a wire cooling rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>If making the optional glaze, mix the icing sugar with enough lemon juice or milk to create a pourable consistency. Drizzle over the completely cooled cake, allowing it to run naturally down the bundt cake's grooves for a professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the glaze to set before slicing. Your pound cake will keep well in an airtight container at room temperature for up to 5 days, or can be frozen (unglazed) for up to 3 months.</li></ol>