Classic Pound Cake
Martha follows the centuries-old ratio -- a pound of flour, butter, sugar, and eggs -- to make this traditional cake.
Classic Pound Cake
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Classic Pound Cake
Martha follows the centuries-old ratio -- a pound of flour, butter, sugar, and...
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Martha Bakes, February 2011
- Yield Makes 2 loaves
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Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 4 cups sifted cake flour, plus more for pans
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 3/4 cups sugar
- 8 eggs, room temperature
- 1 cup milk, room temperature
- 2 teaspoons pure vanilla extract
Directions
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Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
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Sift the flour with the salt and baking powder two times and set aside.
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With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
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Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
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Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
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i am afraid to try this recipe. the quantity of baking powder seems to be too much. other recipes have 1/2 t, not 4t.
i cant see it