Classic Homemade Pound Cake Recipe
User Reviews
5
Classic Homemade Pound Cake Recipe
Description
This pound cake recipe relies on creaming softened butter with sugar to aerate the batter before incorporating eggs one at a time, adding vanilla for flavor, salt for balance, and flour for structure. The careful mixing and resting in the pan before baking result in an even crumb and tender but substantial texture. Baking at 325°F allows the cake to cook evenly without drying out.
The finished cake has a golden top and firm but moist interior, well suited for slicing. Serving it plain highlights the buttery flavor, while whipped cream and fresh berries provide complementary lightness and acidity. It is a straightforward dessert or teatime treat.
Make-ahead instructions note the cake can be prepared two days in advance. Storage options include covering at room temperature for a few days, refrigeration for less than a week, or freezing up to three months. Using a digital scale is recommended for measuring ingredients precisely. Cake flour can substitute all-purpose flour for a lighter crumb.
Ingredients
- 4 unsalted butter sticks, softened
- 2 cups sugar
- 7 egg large
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¾ cups all-purpose flour
Instructions
- Preheat to 325°.
- Add the butter to a stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.
- Next, pour in the sugar and mix until combined. Stop stand mixer and scrape with a rubber scrapper.
- Add 1 egg at a time until they are completely mixed in and then add in the vanilla.
- Sprinkle in the salt.
- Next, add the flour in 1/3 batches until all mixed in. Stop stand mixer and scrape with a rubber scrapper and then mix for another minute or so.
- Transfer the batter to a large 9” fluted pan or to two 8.5” x 4.5” loaf pans and bake on a rack in the bottom third of the oven at 325° for 55-65 minutes or until browed on top and firm.
- Rest on a rack in the pan for 90-120 minutes or cooled to room temperature.
- Serve with whipped cream and fresh berries.
Notes
- You can prepare the cake up to two days in advance and store it covered at room temperature for up to four days or in the refrigerator for up to six days.
- Freeze the pound cake for up to three months and thaw completely before slicing and serving.
- All-purpose flour can be substituted with cake flour for a lighter texture.
- Precise measurement, preferably with a digital scale, ensures consistent results.
- If medium eggs are used instead of large, use eight eggs total.
- Use a stand mixer with paddle attachment or electric hand beaters to cream the batter properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 83g | 28% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 202mg | 8% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 220IU | 4% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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