Classic Pound Cake

Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity.

  • Yield: Makes 2 cakes
Classic Pound Cake

Source: Martha Stewart Living, July 2009

Ingredients

  • 1 pound (3 1/4 cups) all-purpose flour
  • 1 tablespoon coarse salt
  • 4 sticks softened unsalted butter, plus more for pans
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs

Directions

  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.

  2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

  3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.

  4. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

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