Classic Pound Cake
The traditional pound cake was so named for the amount of its constituent ingredients: there should be one pound each of butter, eggs, sugar, and flour.
Ingredients
- 2 cups (4 sticks) unsalted butter, room temp.
- 2 1/4 cups sugar
- 6 large eggs, room temp.
- 1/2 tsp salt
- 4 cups sifted all-purpose flour
- 1 tsp vanilla extract, or almond extract, optional
- Butter and flour to prep the pan
Directions
- Beat the butter on low until lightly creamed (30 sec). While the mixer is on low, gradually add the sugar. Beat until creamed and fluffy (2 min).
- Scrape the sides of the bowl and add the eggs, 1 at a time, beating well after each egg is added.
- In a separate bowl, combine the flour and salt.
- Add the creamed mixture to the dry mix in thirds, beating on low each time during the addition.
- When all is mixed, fold in the optional extract if using. Pour into a lightly greased and floured 10-inch tube pan and smooth the top.
- Bake at 325°F on the center rack until the top is golden brown and firm to the touch, about 1 hour 20-25 min.
- Remove and cool in the pan on a wire rack for 20 min. Run a knife around the pan edge to release the cake. Cool right side up on a wire rack for 1 hour before slicing.
Notes
- Even with a traditional pound cake, add a tablespoon or two of vanilla before the last addition of flour.
- I usually bake this in a loaf pan and tent it with foil for the first hour. Total baking time at 325°F is probably an hour and a half, depending on your oven.