By Clark 
Impressive yet delicious all at once, this velvety pound cake is laced with hints of caramel, oak, and vanilla. This cake stands out with its distinctive cracked dome, in contrast to pound cakes that tend to become dense, dry, and unappealing.
Thanks to several ingenious techniques and ingredients, it maintains its softness and moisture. The topping of buttery bourbon syrup and glaze unites the dish. The combination of whipped cream and luscious macerated peaches is the best part of the cake.
While pound cake is easier to whip up than layer cakes, it still requires some effort to get the texture just right. As a general rule, pound cakes should be baked at 350 degrees Fahrenheit, with the following ingredients: equal parts flour, sugar, butter, and eggs, and the butter and sugar should be creamed extensively to aerate the mixture.
I can tell you that some rules are supposed to be broken because I have made this version at least five times, and I have failed plenty of times along the road.
I finally got the cake recipe just right after experimenting with innumerable ingredient amounts and preparation techniques. Although it’s not the conventional method, I discovered that adding a tiny quantity of baking powder helps keep the cake’s lift and somewhat loosens the crumb.
In my experience, this recipe calls for a very brief creaming period of no more than 2 or 3 minutes, or until the sugar and butter are pale and airy.
Because of this, you can add the remaining ingredients without worrying about over-beating the mixture. The typical baking temperature for this cake is 350 degrees Fahrenheit, however this one calls for 325. The heavier batter can bake and rise more uniformly at the lower temperature. Also, bake the cake for the recommended amount of time since it is somewhat heavy.
When the batter at the split looks matte, I know it’s done. Although the cake retains its softness and moisture on its own, adding a buttery bourbon syrup and glazing further ensure that it stays wet for an extended period.
You may easily make it more spicy if you choose, but I made this cake with a lighter touch so that the bourbon taste would shine through. If you want to avoid a dense, over-hydrated cake, I wouldn’t suggest adding more bourbon to the batter.
However, you’re free to play about with the syrup, glaze, and peaches to your liking. If you want more bourbon flavor in the syrup, lower the amount or leave out up to a tablespoon and add it after it’s cooked.
Whiskey can stand in for any or all of the milk in the glaze; just know that it will impart a somewhat more caramelized and intense color. You can add a splash when macerating the peaches; however, you might have to play about with the sugar to lemon juice ratio.
Advice for Technique: Get the eggs at room temperature and the butter to soften so it can be pierced easily. Also, the butter’s softness is the most important factor to consider when determining the creaming time. The butter will cream with the sugar more quickly if it is very soft. The butter could take on the longer end of the time range if it’s slightly stiffer.
Before adding the last egg, add 2 tablespoons of the flour mixture to the egg and butter combination if it appears like it would split.
The cake is up to the challenge, even though the syrup seems excessive. But if you’re not sure you’ll need all of the syrup, you can always put some in the fridge to use later (warm it up first) or turn it into glaze for a thicker covering.
Instead of using a mix of granulated and light brown sugar, you have the option to use either one alone in the syrup.
Peaches, whipped cream, and glaze are all optional; nevertheless, syrup is essential for optimal flavor and moistness.
For the Pound Cake
Ingredients
- nonstick cooking spray, for greasing
- 1⅔cups all-purpose flour
- 1teaspoon kosher salt
- 1/4teaspoon baking powder
- 1cup (2 sticks) unsalted butter, room temperature
- 3/4cup granulated sugar
- 1/2cup firmly packed light brown sugar
- 2½teaspoons pure vanilla extract
- 4large eggs plus 1 large yolk, room temperature
- 2tablespoons bourbon
For the Syrup and Glaze
- 1/4cup bourbon
- 1/4cup water
- 2tablespoons granulated sugar
- 1tablespoon firmly packed light brown sugar
- 1tablespoon unsalted butter
- 1cup confectioners’ sugar, plus more as needed
- 1tablespoon milk, plus more as needed
- 1/2teaspoon pure vanilla extract
For the peaches and serving (optional)
- 1tablespoon granulated sugar, plus more as needed
- 1tablespoon lemon zest (from half a lemon)
- 1pound (about 2 large or 3 medium) fresh peaches, pits removed and thinly sliced
- 1/2teaspoon lemon juice (from 1/4 lemon), plus more as needed
- 1/8teaspoon kosher salt
- whipped cream, for serving
Getting Ready
Prepare the cake
1. It is recommended that the oven be preheated to 325 degrees Fahrenheit and placed in the middle of the oven. Apply nonstick cooking spray to a loaf pan that measures 9 by 5 inches. Put parchment paper into the pan, being sure to provide a large overhang on all sides.
2. Combine the flour, salt, and baking powder in a medium basin by whisking them together. Put aside.
3. combine the butter, granulated sugar, light brown sugar, and vanilla in the bowl of a stand mixer using the paddle attachment. After two or three minutes of beating on medium speed, scraping the bowl and paddle every minute, the mixture should be extremely frothy and lighter in color.
4. Turn the speed down to medium-low. Gradually add the egg yolk followed by the entire egg, scraping the bowl in between each addition, and continue until barely combined, approximately 30 seconds each addition.
5. It should take approximately ten seconds to integrate the flour mixture after adding half of it to the bowl and beating it on low until it is just incorporated. First, wash the bowl. Combine the ingredients by whisking in the bourbon and continuing to beat on low until everything is incorporated, which should take around ten seconds. After adding the remaining flour mixture, continue beating on low until barely incorporated, which should take around 10 seconds. Take the bowl off of the mixer and fold the batter twice more to include the flour mixture.
6. Scrape the batter into the pan that has been prepared, and then carefully smooth the top.
7. The cake should be baked for 75 to 80 minutes, or until it has risen, splits lengthwise, becomes a golden brown color, and a toothpick inserted in the middle comes out clean.
8. Allow the pan to cool for ten minutes by placing it on a wire rack. Brush the cake with the bourbon syrup while it is still in the pan. After 5 minutes, the cake should be totally absorbed; after that, transfer it to a rack to cool entirely before glazing.
Get the glaze and syrup started.
1. The syrup and glaze can be made while the cake is baking. The bourbon should be heated to a boil in a small saucepan over medium heat. Simmer, uncovered, for 2–3 minutes, or until liquid is reduced in half.
2. Then, combine the granulated sugar, brown sugar, butter, and water. To melt the sugars and butter, lower the heat to medium-low and simmer the mixture, stirring occasionally. Once simmering, heat for another 5 minutes or until the mixture turns a light caramel color and is somewhat reduced. Leave alone until it reaches room temperature.
3. Stir the confectioners’ sugar, milk, vanilla extract, and four tablespoons of syrup together in a small bowl using a whisk until the ingredients are thoroughly combined. An even coating of glaze should be achievable with a spoon or spatula, and any excess should drip off slowly.
If it’s too runny, add more confectioners’ sugar; if it’s too thick, add more milk or syrup. To keep the glaze from drying out, press plastic wrap directly onto its surface.
4. Using the same method as in step 8 above, brush the leftover syrup onto the warm cake.
5. once the cake has cooled entirely, whisk the glaze and pour it over the top, allowing it to run down the sides. Thaw completely before cutting.