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
Source: The Martha Stewart Show, February Winter 2008
- 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
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.