12 Egg Pound Cake Recipe for Moist and Fluffy Dessert

If you’re a fan of classic desserts with a rich, buttery flavor and a moist, tender crumb, then the 12 egg pound cake is a must-try recipe. This pound cake is an indulgent treat that truly lives up to the name “pound” cake, using a dozen eggs to create an incredibly dense yet soft texture that melts in your mouth.

Perfect for celebrations, afternoon tea, or just a comforting dessert, this cake combines simple ingredients in a way that yields extraordinary results.

With its golden crust and delicate crumb, this recipe is a timeless favorite that never fails to impress. Whether you’re a seasoned baker or just starting out, the 12 egg pound cake offers a rewarding baking experience that fills your kitchen with a sweet, buttery aroma.

So roll up your sleeves and get ready to bake a cake that’s as impressive as it is delicious!

Why You’ll Love This Recipe

This 12 egg pound cake recipe is a celebration of classic baking at its finest. You’ll love it because:

• Rich Flavor: The combination of butter, eggs, and vanilla creates a deeply buttery and flavorful cake.
• Perfect Texture: The 12 eggs contribute to a moist and tender crumb that holds up well when sliced.
• Versatile: Enjoy it plain, dusted with powdered sugar, or topped with fruit and whipped cream.
• Impressive Size: This recipe makes a large cake, perfect for gatherings or slicing into multiple servings.
• Simple Ingredients: You likely have everything you need in your pantry already.

Ingredients

• 12 large eggs, at room temperature
• 3 cups (600g) granulated sugar
• 2 cups (454g) unsalted butter, softened
• 3 cups (375g) all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon pure vanilla extract
• 1/2 cup whole milk, warmed

Equipment

• Large mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Sifter or fine-mesh sieve
• 12-cup bundt pan or two 9×5 inch loaf pans
• Spatula
• Cooling rack
• Toothpick or cake tester

Instructions

1. Preheat your oven to 325°F (165°C). Grease your bundt pan or loaf pans thoroughly with butter and lightly dust with flour to prevent sticking.
2. Prepare dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color—about 5 to 7 minutes.
4. Add eggs gradually: Crack the eggs into a separate bowl. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. This helps incorporate air and ensures a smooth batter.
5. Mix vanilla and milk: In a small bowl, combine the vanilla extract with the warmed milk.
6. Combine wet and dry ingredients: Alternate adding the sifted dry ingredients and the milk-vanilla mixture to the batter, starting and ending with the dry ingredients. Mix gently on low speed to avoid overmixing.
7. Pour batter into pans: Transfer the batter into your prepared pan(s), smoothing the top with a spatula.
8. Bake: Place in the preheated oven and bake for 90 to 110 minutes. Begin checking for doneness at 90 minutes by inserting a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs.
9. Cool: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then invert onto a cooling rack to cool completely.
10. Serve and enjoy: Slice the cake once fully cooled. It pairs beautifully with fresh berries, whipped cream, or a drizzle of your favorite glaze.

Tips & Variations

For an even richer flavor, substitute half of the butter with cream cheese.

• Room temperature ingredients: Make sure your eggs and butter are at room temperature for the best texture.
• Flavor twists: Add lemon or orange zest for a citrusy punch. You can also fold in 1 cup of fresh blueberries or chopped nuts for added texture.
• Glaze ideas: Drizzle a simple powdered sugar glaze or a cream cheese frosting over the cooled cake for extra indulgence.
• Storage: This pound cake keeps well for up to 5 days at room temperature when wrapped tightly, or freeze slices for longer storage.

Nutrition Facts

Serving Suggestions

This pound cake is a versatile dessert that can be served in numerous delightful ways. Here are some ideas to elevate your serving:

• Top with fresh berries and a dollop of whipped cream for a light and refreshing finish.
• Pair with a scoop of vanilla ice cream and warm berry compote for an indulgent treat.
• Dust with powdered sugar and serve alongside a cup of tea or coffee for a perfect afternoon snack.
• Slice and layer with lemon curd or your favorite jam to create a simple yet elegant cake stack.

Conclusion

The 12 egg pound cake is a timeless recipe that captures the essence of classic baking. Its rich, buttery flavor and tender, moist crumb make it a favorite for any occasion.

Whether you’re baking for a family gathering, a holiday celebration, or simply to enjoy a slice with your afternoon tea, this pound cake delivers consistently delicious results.

With simple ingredients and straightforward steps, this recipe is accessible for bakers of all skill levels. The tips and variations offer plenty of room to customize the cake to your liking, making it a versatile dessert to add to your baking repertoire.

For more delicious and easy-to-follow recipes, be sure to check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Happy baking!

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