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Classic Pound Cake

Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

  • Yield: Makes 2 loaves
Classic Pound Cake

Source: Martha Bakes, February 2011

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

  1. Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.

  2. Sift the flour with the salt and baking powder two times and set aside.

  3. With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.

  4. 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.

  5. 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.

Reviews (5)

  • DRGdrg 19 Nov, 2014

    Cake flour or all purpose flour? Because the cake flour has baking powder inside already.

  • Mompetro 18 Sep, 2013

    I kept a watchful eye on my oven during baking...rotating pans @ about halfway through. However, @ about one hour into baking, the cakes were really pretty far along color wise. I tested them w/a wooden skewer which came out dry and removed them from the oven after 70 minutes!! 1 1/2 hours would have been way too long!

  • KissMyGlutenFreeBuns 15 Sep, 2013

    wintergal, this makes 2 cakes and it's a lot of flour the amount of baking powder seems about right

  • WinterGal 18 Feb, 2012

    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.

  • reeewan 13 Jun, 2011

    i cant see it

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