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Pound Cake

23

Drizzle Lemon Glaze over the top of the cake for a sweet touch.

  • Yield: Makes one 9-by-5-inch loaf

Source: Martha Stewart Living, June 1996

Ingredients

  • 1 cup unsalted butter, plus more for pan
  • 2 cups sifted cake flour, (not self-rising)
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 5 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Directions

  1. Preheat oven to 325 degrees. Lightly butter a 9-by-5-inch baking pan; place on a parchment-lined baking sheet. Set aside.

  2. Sift together flour and salt. Set aside.

  3. Beat butter with an electric mixer until fluffy. Gradually add sugar until mixture is creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Gently fold in flour mixture cup by cup, blending after each addition; pour into pan. Bake until cake springs back when touched, about 1 1/2 hours. Let cake cool for 10 minutes, then turn out onto a wire rack.

Reviews Add a comment

  • sieenns
    20 FEB, 2009
    This has been my go-to pound cake recipe for years. Comes out perfect every time.
    Reply
  • sieenns
    20 FEB, 2009
    This has been my go-to pound cake recipe for years. Comes out perfect every time.
    Reply