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Author Notes: A return to olde tyme cakes of yore (sort of), this pound cake is leavened with yeast. It takes minimal effort, but it does require a little patience to deal with the lengthy rise time (I love the way it forces me to slow down). The result is well worth it. I like to serve it with whipped cream and roasted fruit. —Erin McDowell
Makes one 10-inch bundt cake
- 3 cups (15.85 ounces) all-purpose flour
- 2 2/3 cups (14.00 ounces) granulated sugar
- 1 teaspoon (4 grams) salt
- 2 teaspoons (6 grams) instant yeast
- 4 sticks (16.00 ounces) unsalted butter, melted and cooled slightly
- 1 1/4 cups (11.30 ounces) whole milk, at room temperature
- 4 (7.50 ounces) eggs, at room temperature
- 2 tablespoons (1.00 ounces) vanilla extract
- Confectioners' sugar, for garnish
- Roasted fruit, for serving (optional)
- In a large bowl, whisk the flour, sugar, and salt to combine. Add the yeast and stir to combine.
- In another large bowl, whisk the butter, milk, eggs, and vanilla to combine.
- Pour the butter mixture into the flour mixture and whisk to combine. Mix well to ensure it’s fully combined, but take care not to over-mix.
- Cover the bowl with plastic wrap (make sure the batter has enough room to rise: it will nearly double in size). Let rise at a moderate temperature (don’t put it in the fridge, and don’t leave it by the stove) for 12 hours.
- Preheat the oven to 350° F. Grease and flour a 10-inch bundt pan.
- Stir the batter to deflate it. Pour the batter into the prepared pan. Let the batter rise at room temperature again for 1 hour. It won’t double in size this time, but it should increase noticeably in volume, about 25%.
- Bake the cake until a tester inserted into the center comes out clean, 70 to 80 minutes. This is a hefty cake, so it will take a while. If you feel like the cake is browning too quickly, you can tent the surface with foil and/or reduce the oven temperature 25° F.
- Cool for 20 minutes inside the pan, then invert the cake onto a cooling rack. Cool completely. Garnish with confectioners' sugar and serve with roasted fruit if desired.
- This cake holds pretty well, for up to 4 days, because it’s so moist. Just remember to keep it well wrapped in an airtight container after slicing to prevent it from drying out.
- This recipe is a Community Pick!
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