Oh the bundt cake, such a beautiful molded pan that makes me reminiscent of cakes my Mama used to make in my childhood. I got a bundt cake pan as a wedding gift, but I haven’t actually found a use for it until now. Yup- this was my first bundt and I can’t tell you how thrilled I was to flip the pan over and see the pretty shaped cake. This was before I even cut into it and saw the most soft and velvety pound cake I’ve ever had. This recipe is truly out of this world good.
Butter and cream cheese are whipped together for this beauty as well as 6 whole eggs and some flour and sugar. I was surprised to see that the recipe didn’t call for any baking powder or baking soda, and couldn’t imagine how this cake would be anything other than tough and flat. Well, it turns out that 6 eggs and a fluffy creamed mixture really do make this cake rise and poof a bit while also keeping that perfect dense pound cake texture.
This cake is perfect just on it’s own, but I couldn’t leave it at that of course so I added a vanilla bean glaze, (and really when is vanilla bean anything ever a bad thing?) I loved seeing all those specks of vanilla bean and it added a little extra sweetness to the not-too-sweet cake. The possibilities for this smooth and sturdy cake are endless. It would be lovely with a berry compote, whipped cream, or even made into layers and frosted.
Now I just want another chance to use my beautiful bundt pan. Do you have one? Any bundt-worthy recipes you’d like to pass my way?
Ingredients Instructions Notes *I really recommend cake flour for the perfect velvety texture. If you don't have it though, use all-purpose but subtract 6 tablespoons.
*I really recommend cake flour for the perfect velvety texture. If you don't have it though, use all-purpose but subtract 6 tablespoons.