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Pound Cake

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

  • yield: Makes one 9-by-5-inch loaf

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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. Step 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. Step 2

    Sift together flour and salt. Set aside.

  3. Step 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.

Source
Martha Stewart Living, June 1996

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Reviews (3)

  • sjb5298 7 Jan, 2013

    Enter your review...

  • sieenns 20 Feb, 2009

    This has been my go-to pound cake recipe for years. Comes out perfect every time.

  • sieenns 20 Feb, 2009

    This has been my go-to pound cake recipe for years. Comes out perfect every time.