Classic Pound Cake
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
2 loaves
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Calories
3459 kcal
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Course
Dessert
Classic Pound Cake
Description
This Classic Pound Cake recipe uses one pound each of butter, granulated sugar, large eggs, and all-purpose flour to create a rich, moist cake. Butter is softened and creamed with sugar until fluffy, then eggs are added one at a time to build structure without curdling. Flour is gently incorporated to avoid toughening the batter.
Divided between two loaf pans (or a bundt pan), the cake bakes at 350°F for about an hour, or longer for larger bundt pans. A foil tent can protect the top from over-browning during the final minutes. The finished cake has a buttery aroma, dense yet tender crumb, and a golden crust.
Let cake cool 15 minutes in the pans before transferring to wire racks. Mini loaves can be made with reduced baking time and allow portion control. Bundt pans produce a characteristic ring-shaped cake with an even thicker crust exterior.
Ingredients
- 2 cups butter or 1 pound, softened, salted
- 2 cups granulated sugar or 1 pound
- 9 large egg or 1 pound
- 3 1/4 cups all-purpose flour or 1 pound
Instructions
- Lightly grease two 9x5-inch loaf pans with butter and dust with flour. Preheat your oven to 350°F (175°C).
- In a large mixing bowl, use a hand mixer to cream the softened butter until light and fluffy, about 1 minute. Add the sugar and beat until smooth and creamy, about 1 minute.
- Add the eggs one at a time, beating well after each addition until the mixture is smooth.
- Gradually add the all-purpose flour, mixing in between each addition until fully incorporated. Be careful not to overmix.
- Evenly divide the batter between the two prepared loaf pans, smoothing the tops with a spatula.
- Place the pans in the preheated oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, tent the cakes with aluminum foil during the last 15-20 minutes of baking.
- Once baked, let the cakes cool in the pans for 15 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.
Notes
- For bundt pans (10-12 cups), increase baking time by about 30 minutes and check doneness with a toothpick.
- Mini loaf pans yield 4 to 6 smaller cakes; bake for approximately 30 to 40 minutes.
- Use a gentle folding method when adding flour to keep the cake tender.
- Grease and flour pans thoroughly to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 3459 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 3.459kcal | 0% |
| Carbohydrates | 356g | 119% |
| Protein | 51g | 102% |
| Fat | 208g | 320% |
| Saturated Fat | 124g | 620% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 56g | 280% |
| Trans Fat | 8g | 400% |
| Cholesterol | 1.325mg | 0% |
| Sodium | 1.785mg | 0% |
| Potassium | 586mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 201g | 402% |
| Vitamin A | 6.888IU | 0% |
| Calcium | 213mg | 21% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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