New This Month

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)


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Cake can be stored at room temperature, wrapped well in plastic, up to 3 days.

Reviews Add a comment

  • passanie
    16 APR, 2017
    Something is off with this recipe. The batter overflowed the pan and it took waaaay longer to bake. The edges were burning while the middle was still setting up. I wonder if it was meant for two pans? End product was OK, but I'll be searching for different pound cake recipe next time.
  • trafllejegmail
    26 JAN, 2017
    I don't have an electric mixer with paddle. Will a hand mixer work?