Classic Pound Cake
User Reviews
4.6
Classic Pound Cake
Description
The Classic Pound Cake recipe relies on carefully softened butter and sequential beating of sugar and eggs to create a fluffy yet dense batter. Cake flour produces a softer crumb than all-purpose flour, helping with texture balance. The gradual incorporation of eggs at room temperature ensures even mixing and stable structure. Folding in sifted flour maintains airiness without overmixing.
Baked in a greased and floured loaf pan at a relatively low oven temperature of 325°F, the cake develops a firm crust while the interior remains moist. This cake pairs well with whipped cream or fresh fruits, and can also be dressed with glazes or frostings for celebratory occasions.
Storage tips include wrapping the cake tightly to keep freshness at room temperature and freezing well when double wrapped for months. Thawing before serving is recommended for optimal texture and flavor.
Ingredients
- 1 cup butter chilled, unsalted
- 3 egg at room temperature
- 3 egg at room temperature, yolk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1¼ cups granulated sugar
- 1¾ cups cake flour
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
- For serving, top the pound cake with whipped cream, fresh berries, or an orange glaze for added flavor.
- Store wrapped tightly at room temperature for up to 3 days to maintain freshness.
- Freeze the cooled cake wrapped in plastic wrap and foil for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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