Traditional Pound Cake
A simple recipe produces the perfect pound cake to keep on hand for tea or snacks -- it actually tastes better after a few days.
- Yield: Makes one 9-by-5-inch loaf
Source: Martha Stewart Living, November 2005
- 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 6 large eggs
- Confectioners' sugar, for dusting (optional)
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk flour and salt in a medium bowl; set aside.
Put butter, granulated sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating until combined after each addition. Reduce speed to low; mix in flour mixture until just combined.
Spoon batter into prepared pan, and smooth with an offset spatula. Bake, rotating pan halfway through, until cake is golden and a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool on a wire rack 10 to 15 minutes. Turn out onto rack, and let cool completely. Before serving, dust cake with confectioners' sugar, if desired.