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Classic Pound Cake

This recipe for classic pound cake, adapted from the Martha Stewart Baking Handbook, is used to make delicious Heart-Shaped Strawberry Parfaits.

  • yield: Makes one 9-by-5-inch loaf

Ingredients

  • 3 sticks (1 1/2 cups) unsalted butter, room temperature, 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

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. In a medium bowl, whisk together flour and salt; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla on medium-low speed until light and fluffy, 3 to 5 minutes, scraping down the sides as needed. Add eggs, one at a time, beating until combined. With mixer on low speed, add flour mixture; beat until just combined.

  3. Step 3

    Spoon batter into prepared pan, and smooth with an offset spatula. Bake until cake is golden and cake tester inserted in the center comes out clean, 50 to 55 minutes. Transfer to a wire rack to cool, 10 to 15 minutes. Turn out cake onto the rack to cool completely. Cake can be kept at room temperature, wrapped well in plastic, for up to 3 days.

Source
The Martha Stewart Show, February Winter 2008

Reviews (12)

  • 13 Feb, 2011

    I prefer Martha's vanilla pound cake recipe:

    http://www.marthastewart.com/recipe/vanilla-pound-cake

  • 29 Sep, 2010

    This was very good but, the cream cheese version was much better and it makes 2 cakes.

  • 1 Nov, 2009

    This is the recipe I use and will always use for regular pound cake! Texture and taste is just perfect!

  • 10 May, 2009

    this was horrible, i think the recipe is a misprint
    very greasy, i threw it out

  • 1 Feb, 2009

    I think is the best ever!!! It does not need baking powder... Divide the recipe in two baking pans and It takes less time to bake. Do not over mix and try to sift the flour before you mesure! Good luck :) OH and mix the butter with the sugar for a long thime!

  • 1 Feb, 2009

    I think is the best ever!!! It does not need baking powder... Divide the recipe in two baking pans and It takes less time to bake. Do not over mix and try to sift the flour before you mesure! Good luck :) OH and mix the butter with the sugar for a long thime!

  • 17 Jan, 2009

    This cake was very good, but it had a sort of custard-like texture due to the high proportion of eggs. I quite liked it, but if you are looking for a dense, heavy-textured pound cake, you might try one of the other recipes on this site.

  • 4 Jan, 2009

    I don't think anyone tested this recipe. I followed all the directions

  • 11 Dec, 2008

    Yup...I tried it too...and took forever! On review I realise that the recipe doesn't mention baking powder- could that be the reason it turned to be bad?

  • 10 Nov, 2008

    I made this tonight and it was the worst baking disaster I've ever had. It took almost 2 hours to bake and is really heavy and greasy...I love the "Vanilla Pound Cake" recipe on this site and will definitely go back to it and forget about this one!

  • 24 Oct, 2008

    I baked this for my husband's birthday, and I have to say it was the worst "pound cake" ever. It did take almost 1 1/2 hours to bake, and was heavy and tasteless. We threw it away, what a waste of good ingredients.

  • 1 Oct, 2008

    Just wondering if anyone else has tried this recipe. I made it, but for some reason it took an hour and a half to fully bake. I'm wondering what I could have possibly done wrong. I'm certain that my oven is functioning fine, and is not the problem.