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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

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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

  1. Step 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. Step 2

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

  3. Step 3

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

  4. Step 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. Step 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.

Source
Martha Bakes, February 2011

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Reviews (4)

  • 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!

  • 15 Sep, 2013

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

  • 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.

  • 13 Jun, 2011

    i cant see it