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Classic Pound Cake

828

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

  • Yield: Makes 2 cakes

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.

Variations

Topping- Macerated berries: Combine 2 cups berries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a bowl. Cover; refrigerate for 30 to 60 minutes. Serve with whipped cream.

Cook's Notes

Optional: Serve with our Classic Pound Cake Topping.

Reviews Add a comment

  • catherinewallace001
    15 FEB, 2017
    I used salted butter, creaming the butter and sugar for 20 mins on high speed. I reduced the salt to 1 tsp sea salt, and increased the vanilla to 2 Tbsp. I baked it in a large rectangular baking pan, at 325° for about 1 hour 10 minutes. The result was a dense and flavorful pound cake that did rise without any leavening agent, was incredibly moist, and received rave reviews. This is a wonderful recipe ❤
    Reply
  • mikesalvadory
    16 MAR, 2016
    I loved this recipe. Moist, delicious, not at all salty (I used kosher salt). I was wondering if it can be used for an Easter Lamb Cake. Has anybody tried this?
    Reply
  • gibby1855meco
    11 DEC, 2015
    I was looking forward to a great pound cake, not. It's too salty and it taste like pure eggs. Martha next time try making the recipe before you suggest it. I used organic flour, butter and eggs. Martha you owe me some money. I wish I had seen the reviews first.
    Reply
    • douglasgallant
      24 JAN, 2017
      I think this is a lovely recipe, I have made it several times with great success each time. For those that claim their cake is too salty, I submit that they did not follow the recipe. NOTE that it calls for UNSALTED BUTTER. If you use salted butter instead, you must reduce the added salt to 1 1/2 teaspoon.
  • gibby1855meco
    11 DEC, 2015
    I was looking forward to a great pound cake, not. It's too salty and it taste like pure eggs. Martha next time try making the recipe before you suggest it. I used organic flour, butter and eggs. Martha you owe me some money. I wish I had seen the reviews first.
    Reply
  • gibby1855meco
    11 DEC, 2015
    I was looking forward to a great pound cake, not. It's too salty and it taste like pure eggs. Martha next time try making the recipe before you suggest it. I used organic flour, butter and eggs. Martha you owe me some money. I wish I had seen the reviews first.
    Reply
  • gibby1855meco
    11 DEC, 2015
    I was looking forward to a great pound cake, not. It's too salty and it taste like pure eggs. Martha next time try making the recipe before you suggest it. I used organic flour, butter and eggs. Martha you owe me some money. I wish I had seen the reviews first.
    Reply
  • DRGuzman
    6 JAN, 2015
    I love this receipe. I used a tablespoon of 33% less sodium salt. It's the first time I made this receipe. I love it.
    Reply
  • Hemera
    17 SEP, 2014
    This recipe came out perfectly. I just wanted to leave a comment because some people are having trouble with the salt. I used the whole tablespoon, and I used course salt. Because I saw that some reviewers had used course salt and still felt the cakes came out salty, I took the advice of an earlier comment and put the salt into the butter/sugar mixture halfway through creaming them together. I highly recommend this method, as the batter was perfect and the cakes are delicious.
    Reply
  • Mary Sims
    2 AUG, 2014
    We had a dinner party last night and I wanted the PERFECT pound cake so where else to go but to Martha. LOVE her cooking classes on PBS, etc. Well, my sweet husband told me "a whole tablespoon of salt??!!". Yes, that is what Martha said. I didn't eat any at the party but after cleaning up sat down to eat a piece of this beautiful cake. It was very salty. The only thing I can think is that I didn't have "Course Salt" and used Kosher. No one commented on the saltiness, just it was so pretty
    Reply
  • Michelle Chisholm
    22 FEB, 2014
    I was skeptical of the salt called for in the recipe, but I trust Martha. Mine came out beautifully. Firm but light, buttery but not greasy, and not eggy tasting. The only thing I did differently was add the salt to the butter and sugar halfway through the creaming process. I wanted to be sure it dissolved well. If I were troubleshooting for the reviewers who said it was too salty, I would wonder if they used salted butter instead of unsalted and or table salt instead of coarse.
    Reply