Polish pound cake is dense and incredibly moist! This cake will easily become your go to for potlucks, work events, bake sales, etc. I made this for the first time a couple of weeks ago and have now made it two more times since then because it is so darn good! Not only is it very soft, with a lovely almond flavor but it even has a delicious crunchy bottom layer for extra goodness!
Is this easy to make?
I got this recipe from my sister-in-law Wende many years ago. I added it to my recipe box but never made it. For some reason I thought it was going to be tricky to make. And quite honestly, pound cake just sounded boring, but I could not have been any more wrong! This cake is very easy to make, everything just goes in one bowl; it is unbelievably flavorful and perfectly moist.
I can’t tell you how addicting this cake is. One bite and you can’t stop! If it is on the counter, we can’t walk past it without taking a piece! We just keep eating it until it’s gone! Then of course, I make it again!
What makes this pound cake different?
You will find that the texture of this cake is similar to a traditional pound cake. But unlike traditional pound cake, this forms a somewhat hard, crunchy topping that begins to crack while it bakes. When you invert the cake on to a plate or rack, the crispy layer will be on the bottom. I love the added crunch!
How to make this cake
Grease and flour a Bundt pan.
Beat the eggs, shortening, butter and sugar together.
Add the dry ingredients and beat 2 minutes.
Mix in the milk and extract and beat 2 more minutes.
Place cake in the oven and turn the oven on to 350 degrees. Bake for 30 minutes.
Turn oven down to 300 degrees and continue baking for 1 – 1 1/4 hours.
Turn oven off and allow cake to cool in the oven for 2 1/2 hours.
Feel free to experiment with additions and flavors in this cake. Wende, loves to add poppy seeds and lemon extract to the cake batter for a citrusy variation. You can also add chocolate chips or fresh or frozen berries. If you want to stay with the original flavor, you can also top it with fruit and whipped cream for a beautiful summery dessert.
Tips for Making Polish Pound Cake
Start with room temperature ingredients. It is especially important for the shortening and butter to be at room temperature so that they will blend easily and evenly.
It is also a good idea to take the eggs out of the fridge and let them come to room temperature as well. Room temperature eggs will blend easier with the other ingredients, and they will rise better. If you are making a cake which calls for fewer eggs this may not make a big difference. But in this recipe, we use 6 eggs, so the temperature of the eggs will have a more significant impact.
If you have an electric oven, you may want to put the cake on the lower rack of the oven. Make sure to leave enough room between the top of the cake and the heating element in the oven so that the cake does not burn.
I did not do this the first time I made this recipe, and the top of my cake did burn quickly. The cake rose quite a bit during the first 30 minutes. Before I knew it the top started to burn. I had to lower the rack so the cake could finish baking. Believe it or not, it was still delicious, and my husband ate all the burned pieces of the cake and said it was great!
Why do you start this cake in a cold oven?
I was asked why the recipe calls for starting the cake in a cold oven and then leaving the cake in the oven with the door closed and I honestly don’t know. This recipe has been handed down and I don’t know where it originated. I tried doing some research to see if there was anything to this technique and was not able to find anything. So, I have decided that when something works, don’t change it! If you have an answer to this question, please share it.
Other cake recipes you might like to try:
Polish Pound Cake
- Bundt Pan
- 6 Eggs
- 3 cups Sugar
- ½ cup Shortening
- ½ cup Butter softened
- 3½ cups Flour
- 1 tsp. Baking Powder
- ½ tsp. Salt
- 2 tsp. Almond or Lemon Extract
- 1 cup Whole Milk
- 2 cups Confectioners Sugar
- ½ tsp. Almond or Lemon Extract
- 3 tbsp. Milk
- Grease and flour a Bundt pan and set aside.
- In a large bowl add the eggs, sugar, shortening and butter and beat until blended, 1-2 minutes with a hand or standing mixer.
- Add the flour, baking powder and salt and beat until smooth, about 2 minutes.
- Add the milk and extract, until completely incorporated, about 2 minutes.
- Pour the cake mix into the prepared Bundt pan and place on a lower rake in a cold oven. Set the oven to 350° and bake for 30 minutes.
- Turn the oven temperature down to 300° and continue baking for 1 hour to 1 ¼ hours. The top of the cake should be crusty and cracked.
- Turn the oven off and leave the cake in the oven for at least 2½ hours. Do not open the oven door.
- Remove the cake from the oven and invert on to wire rack. Cool completely before frosting.
- Combine the confectioner's, sugar, extract and milk in a medium bowl and whisk until smooth. The icing should be pourable but not too loose. If it is runny you can add a bit more confectioner's sugar and if it is too thick, add milk 1 teaspoon at a time until you get the right consistency.
- Drizzle the icing over the cake. You can sprinkle some sliced almonds on the cake if you are using the almond extract but this is optional.