Pound cake is one of the most dense and rich cakes out there. It’s prefect with fruit or a light glaze, but doesn’t need much due the decadent amounts of butter and sugar used in the cake. If you’ve ever wondered how to make it even better, then consider the cast iron pound cake. The rustic pan not only adds a homegrown appeal to the table, but baking the cake in a cast iron skillet means the cake gets a marvelously crusty top layer.
Not only does the top have a crunchy texture, but the cake bakes up more evenly since it’s not in a deep pan. And, we all know that things made in cast iron pans just taste better and take on a whole other flavor.
To make this pound cake you’ll need to cream together butter, sugar, and salt in a large bowl, adding in the eggs one at a time. After this mixture is beaten together then you add in the flour and cream a little at a time, alternating between the two. The last step in mixing is to add the vanilla extract.
Then pour the batter into a greased 12-inch cast iron skillet and bake for 65-70 minutes until a knife inserted in the middle comes out clean. It’s best to let this cake cool for about an hour before serving.
Cast iron pound cake, despite the name, has just the perfect texture. Served with whipped cream, a bit of vanilla ice cream, and/or some fresh berries, this is a dessert that’s a superstar every single time you make it.
Cast Iron Pound Cake
serves 12; 25 minutes prep, 1 hour 10 minutes cook time
- 2 sticks unsalted butter, at room temperature, plus extra for greasing the pan
- 1/8 teaspoon salt
- 3 cups sugar
- 6 eggs, at room temperature
- 3 cups sifted all-purpose flour
- 1 cup heavy cream
- 3 teaspoons vanilla
- Preheat 325˚. Grease a 12-inch cast iron skillet.
- In a large bowl cream together butter, sugar, and salt. Add eggs one at a time and beat. Scrape down sides of bowl.
- Add flour and cream to butter mixture little by little, beginning and ending with flour. Once batter is well mixed add vanilla extract and stir again.
- Pour batter into cast iron skillet and smooth top with back of spoon or rubber spatula.
- Bake for 65-70 minutes or until knife inserted in middle comes out clean. Top will be crackled and brown. Let cool for at least one hour before slicing.
Recipe adapted from Southern Kitchen.