Looking for a dish that wows your guests without stressing you out? This three layer pound cake is a true showstopper for your next spring gathering.
It is rich, buttery, and perfectly dense. You will love how easy it is to stack these beautiful layers. It makes every celebration feel a little more special.
Why You’ll Love This Recipe
This recipe is a winner because it looks fancy but stays simple. You get three beautiful, golden layers of buttery goodness. It is perfect for a bright spring brunch or a family holiday.
You only need basic pantry staples to get started. The texture is sturdy enough for any filling you like. Your guests will think you spent all day in the kitchen!
Simple Method
Making this cake is all about the mix. You will cream the butter until it is light and fluffy. Then, you just divide the batter into three pans. It is a fail-proof way to get height without the hassle.
Ingredients You’ll Need
These simple ingredients create a deeply nostalgic flavor that everyone loves.
- 454g unsalted butter, room temperature
- 450g granulated sugar
- 9 large eggs, room temperature
- 450g all-purpose flour, sifted
- 5g fine sea salt
- 10ml vanilla extract
- 2ml almond extract
Step-by-Step
- Preheat the oven to 325°F (165°C).
- Grease and flour three 8-inch round cake pans.
- Cream the butter and sugar on medium-high speed.
- Beat for 5 to 7 minutes until light and aerated.
- Reduce the mixer speed to low.
- Add eggs one at a time.
- Ensure each egg is fully incorporated before the next.
- Mix in the vanilla and almond extracts.
- Whisk the sifted flour and salt in a separate bowl.
- Gradually add the flour mixture to the wet ingredients.
- Mix on low speed until just incorporated.
- Distribute the batter equally into the three prepared pans.
- Smooth the surfaces with an offset spatula.
- Bake for 40 to 45 minutes.
- Check if a skewer comes out clean from the center.
- Cool the cakes in their pans for 10 minutes.
- Invert onto wire racks to cool completely.
Best Ways to Enjoy It
Serve a slice with fresh summer berries and whipped cream. It also pairs beautifully with a hot cup of tea. For a holiday, add a drizzle of warm lemon glaze.
Set the table and enjoy this with your favorite people. It is a wonderful centerpiece for Easter Sunday.
Keep It Fresh
Keep leftovers in an airtight container at room temperature. They will stay fresh for up to three days. You can also freeze the layers for later. Wrap them tightly in plastic wrap first. Bake the layers ahead to save time on party day.
Tips for Best Results
- Don’t skip the long creaming time for the butter.
- Use room temperature eggs to avoid a curdled batter.
- Sift your flour to keep the cake light and airy.
- Grease your pans very well to prevent sticking.
- Add a handful of fresh summer berries on top.
- Avoid overmixing the flour to keep it tender.
- Let the layers cool completely before you stack them.
Make It Your Own
- Add lemon zest for a bright citrus twist.
- Gently fold in chocolate chips for the kids.
- Use a gluten-free flour blend for sensitive tummies.
- Swap almond extract for maple syrup in the fall.
Common Questions
Can I make this ahead?
Yes, you can bake the layers a day early. Just wrap them well so they stay moist. This makes entertaining much easier for you.
Why use room temperature eggs?
Room temperature eggs blend into the butter much better. Cold eggs can cause the batter to separate. This ensures a smooth and velvety cake.
I hope this beautiful cake brings joy to your table. It is the perfect way to celebrate a fresh spring day. Happy baking to you and your family!
— Lidia
Three Layer Pound Cake
Ingredients
- 454 g unsalted butter, room temperature
- 450 g granulated sugar
- 9 large eggs , room temperature
- 450 g all -purpose flour, sifted
- 5 g fine sea salt
- 10 ml vanilla extract
- 2 ml almond extract
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour three 8-inch round cake pans.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until light and aerated, approximately 5 to 7 minutes.
- Reduce the mixer speed to low and add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla and almond extracts.
- Whisk the sifted flour and salt together in a separate bowl.
- Gradually add the flour mixture to the wet ingredients on low speed, mixing only until the flour is just incorporated.
- Distribute the batter equally into the three prepared pans, smoothing the surfaces with an offset spatula.
- Bake for 40 to 45 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then invert onto wire racks to cool completely before stacking and frosting.
