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Classic Pound Cake

  • yield: Makes one 9-by-5-inch loaf

Ingredients

  • 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)

Directions

  1. Step 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. Step 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. Step 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. Cake can be stored at room temperature, wrapped well in plastic, 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.