Classic Pound Cake
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The Martha Stewart Show, February Winter 2008
- Yield Makes one 9-by-5-inch loaf
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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
- 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.
- 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.
- 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.
I love a classic pound cake and also prefer your vanilla cake. I recently tried a crazy twist on the pound cake. A 7Up cake recipe you should try...
I prefer Martha's vanilla pound cake recipe:
http://www.marthastewart.com/recipe/vanilla-pound-cake
This was very good but, the cream cheese version was much better and it makes 2 cakes.
This is the recipe I use and will always use for regular pound cake! Texture and taste is just perfect!
this was horrible, i think the recipe is a misprint
very greasy, i threw it out
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!
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!
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.
I don't think anyone tested this recipe. I followed all the directions
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?
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!
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.
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.