Classic Pound Cake
User Reviews
4.6
99 reviews
Excellent
Classic Pound Cake
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Buttery, moist, and perfect for your fresh summer berries, this pound cake recipe is a classic dessert you will want to make again and again.
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Ingredients
- 1 cup unsalted butter chilled
- 3 eggs at room temperature
- 3 egg yolks at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1¼ cups granulated sugar
- 1¾ cups cake flour
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Instructions
- Cut butter into 16 pieces and place in the bowl of an electric mixer; let stand at room temperature for 30 minutes to soften slightly. In a small bowl, use a fork to beat together the eggs, yolks and vanilla extract. Let stand at room temperature until ready to use.
- Preheat oven to 325 degrees F. Grease and flour an 8½ by 4½-inch loaf pan.
- Beat the butter and salt at medium-high speed until smooth and creamy, about 3 minutes, stopping to scrape the bowl once. Reduce the mixer speed to medium and gradually pour in the sugar. Once all of the sugar is added, increase the speed to medium-high and beat until light and fluffy, 5 to 8 minutes, scraping the bowl once. Reduce the mixer speed to medium and gradually add the egg mixture in a slow, steady stream. Scrape down the bowl, then beat the mixture at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl.
- Sift the flour over the batter in 3 additions, folding gently with a rubber spatula after each addition.
- Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes, rotating pan halfway through baking. Let cake cool in the pan on a wire rack for 15 minutes, then turn out onto a wire rack and cool completely, at least 2 hours, before serving. The cake can be stored, wrapped tightly in plastic wrap, at room temperature for up to 3 days.
Notes
- Nutritional values are based on one serving
- Serving Suggestions: Topped with fresh whipped cream / Served with a side of blueberries, strawberries, or raspberries / Drizzled with an orange glaze / Frosted with a vanilla buttercream frosting / Topped with a large scoop of vanilla ice cream
- Storing- Wrap the cooled cake tightly in plastic wrap and store it at room temperature for up to 3 days.
- Freezing- Double wrap the cooled pound cake in plastic wrap and then wrap in foil before storing in the freezer for up to 3 months.
- Thawing- Remove from the freezer and allow the cake to come to room temperature completely before unwrapping from the plastic wrap and foil.
Nutrition Information
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Calories
471kcal
(24%)
Carbohydrates
52g
(17%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
196mg
(65%)
Sodium
176mg
(7%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
896IU
(18%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 196mg | 65% |
| Sodium | 176mg | 7% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 896IU | 18% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
99 reviews
Excellent
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