This, friends, is a classic vanilla pound cake. This perfect pound cake is super simple to make and not too sweet.
February in Northern California, which means low season, is one of our favorite times of the year to road trip. It’s that one moment when you can hit Napa and have it all to yourself, hike into the redwoods and feel like they’re all yours, and skip down to Big Sur and see everything at its most lush and greenest, especially since we’ve had a few good rains the last few weeks.
And when we go on a road trip, we like to bring provisions and car snacks like pound cake so we can pull over at a vista, slice a piece, and slather it with marmalade.
But even if we don’t get away, we still make this Vanilla Pound Cake with the Quick Kumquat Thyme Marmalade recipe because it’s just as perfect as the end to your next dinner party, as a homemade hostess gift or just toasted in the morning for a lazy winter breakfast in bed.
Why You’ll Love This Recipe
When you hear “pound cake,” what do you think? We think of a super classic recipe for a loaf cake that’s dump and stir as easy to make (but better tasting) as a boxed mix. The name of this recipe comes from the fact that the original recipe was a cake made from a pound each of flour, sugar, butter, and eggs. While we don’t use quite so much of each ingredient here, this recipe has an equal amount of each ingredient. Why? It makes for a cake batter that is tender, flavorful, and decadent (in the best way).
Readers will love the Vanilla Pound Cake with Kumquat Thyme Marmalade for its delightful combination of ease and elegance, making it perfect for novice and experienced bakers. The pound cake is a traditional favorite, known for its reliable and delicious results every time. At the same time, the marmalade topping showcases seasonal ingredients that capture the vibrant flavors of the Golden State. With its fragrant vanilla base and unique kumquat thyme marmalade, this dessert tastes California’s sunny orchards and herb gardens in every bite.
Vanilla Pound Cake Recipe Ingredients
Here are the ten ingredients you’ll need to make this recipe:
- Flour: Use all-purpose flour, cake flour, or your favorite gluten-free flour blend
- Baking Powder and Kosher Salt: These provide lift and flavor to the cake.
- Unsalted Butter: Make sure it’s at room temperature so it blends well.
- Granulated Sugar: For classic sweetness.
- Vanilla Beans: The seeds from the vanilla bean will provide the best vanilla flavor. Otherwise, use a quality vanilla bean paste or extract.
- Eggs: These are essential in a classic pound cake recipe to provide airiness and moisture.
- Kumquats: Or your favorite winter citrus from the quick marmalade.
- Fresh Thyme: You just need a touch to bring a lot of flavor.
- Heavy Whipping Cream: Combined with sugar for a sweet topping.
How To Make This Vanilla Pound Cake
These are the steps to make this traditional pound cake:
- Line A Loaf Pan: Some parchment paper, butter, and flour ensure the cake won’t stick.
- Whisk The Dry Ingredients: Whisk or sift together the dry ingredients to ensure no lumps.
- Cream The Butter And Sugar: For the best results, make sure they combine until light and airy.
- Add The Eggs And Vanilla: These simple ingredients bring a ton of flavor.
- Add The Flour: Mix it in on low speed so you don’t make a tough cake.
- Bake The Pound Cake: The cake is done with it is golden brown and a cake tester or skewer inserted in the center of the cake comes out clean.
- Make The Marmalade And Whipped Cream: Both of these are optional (and can be made ahead) but they add a ton to the final dessert.
What To Serve With It
The best pound cake is so delicious you don’t need to serve it with anything. However, adding something on top makes it much more of a treat. If the kumquat marmalade or whipped cream aren’t doing it for you, you could also serve this with fresh berries, some brown sugar sour cream, or even a scoop of ice cream.
More Easy Dessert Recipes
Here are a few other easy dessert recipes to make:
- Classic Italian Panna Cotta
- Rosemary Honey Mascarpone Broiled Stone Fruit
- Easy Homemade Chocolate Bark
Now, go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Vanilla Pound Cake Recipe With Kumquat-Thyme Marmalade
Equipment
Ingredients
For The Pound Cake:
- 1 1/2 cup all-purpose flour plus more for coating the pan
- 1 1/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 sticks (8 ounces) unsalted butter at room temperature, plus more for coating the pan
- 1 cup unrefined cane sugar plus 2 tablespoons, divided
- 2 vanilla beans split lengthwise and scraped, seeds reserved (or 2 teaspoons vanilla extract)
- 4 large eggs at room temperature
For The Kumquat Marmalade:
- 1 cup granulated sugar
- 3/4 pound kumquats washed, cut into 1/4 inch rounds and seeds removed
- 2 teaspoons fresh thyme leaves roughly chopped
For The Whipped Cream:
- 1 cup cold heavy cream
- 2 tablespoons granulated sugar
Instructions
Prepare The Oven And Pan:
- Heat the oven to 350°F and arrange a rack in the upper third. Coat a 9-by-5-by-3-inch loaf pan with extra butter and flour, tapping out the excess flour; set aside. Combine the measured flour, baking powder, and salt in a medium bowl. Whisk to aerate and break up any lumps; set aside.
Make The Batter:
- Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until creamy and smooth, about 1 minute. Add 1 cup of the sugar and vanilla and continue beating until light and fluffy, about 2 minutes more. (Stop the mixer periodically to scrape down the sides of the bowl.) Add the eggs one at a time, beating well after each addition.Reduce the mixer speed to low and add the flour mixture in two additions, mixing each until just incorporated. (Do not over mix or your cake will be tough.)
Bake The Pound Cake:
- Spread the batter into the prepared pan and bake until the top of the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 45 to 50 minutes.
Make The Kumquat Marmalade:
- Meanwhile, in a small pot over high heat bring 1 cup of water, 1 cup of sugar, and kumquats to a boil. Reduce to medium heat and cook for 15 to 20 minutes or until the kumquats are translucent and the skins are soft. Skim off any foam on top and add the thyme leaves. Stir and turn off the heat and set-aside until ready.
Cool The Baked Cake:
- Once the pound cake is finished, remove from oven and rest on a cooling rack for about 10 minutes. Run a knife around the perimeter, invert the cake to remove it from the pan, and let it cool completely before serving.
Prepare The Whipped Cream And Serve:
- Meanwhile, in a medium bowl whisk together the heavy cream, and remaining 2 tablespoons of sugar until soft peaks form about 3 minutes. To serve, cut the pound cake into 1-inch slices, and drizzle over the kumquat marmalade and a heaping dollop of whipped cream.
