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Summer Pound Cake

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“This delicious summer desert tastes great with other summer fruits or berries, depending what you have on hand. This is very good plain dusted with sugar or served with vanilla ice cream. Recipe source: Bon Appetit (July 1986)”
READY IN:
1hr 40mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a bundt pan with cooking spray and dust with flour.
  2. Set aside.
  3. Preheat oven to 300- degrees F.
  4. Using a food processor and the steel knife, blend eggs and sugar for one minute or until smooth and thick.
  5. Scrape down sides of work bowl.
  6. Add butter pieces and juice through food tube, blend for 1 minute.
  7. Scrape down sides of work bowl.
  8. Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend using 2 on/off turns.
  9. Toss fruit with remaining flour in a large bowl.
  10. Fold batter into fruit mixture.
  11. Pour into prepared pan, spreading evenly.
  12. Bake for 1 hour 25 minutes or cake tests done with toothpick.
  13. Cool in pan for 5 minutes before inverting and cooling completly.

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