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Perfect Pound Cake

211

This loaf gets its lift from the thorough beating of butter and sugar (a full 8 minutes) and plenty of eggs, instead of leavenings such as baking powder or baking soda.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Con Poulos

Source: Everyday Food, May 2011

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 5 large eggs, room temperature, lightly beaten
  • 1/2 teaspoon coarse salt

Directions

  1. Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.

  2. Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.

  3. To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Cook's Notes

Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

Reviews Add a comment

  • MS10574204
    22 NOV, 2014
    Made it last weekend and it was awesome! My husband and I loved it. It was moist and perfect. The texture was exactly as I remember my mom's pound cake's used to be. It was the right amount for a two person family. Will be making it again soon.
    Reply
  • brendagon1972
    13 JAN, 2014
    Well it turns out that this is no the so perfect pound cake. I made it this weekend, and omg it turn out to be so hard, I followed the receipe excatly as it reads. I don't know what I did wrong that it's hard and very dry.
    Reply
  • ocean sj
    30 DEC, 2013
    I just put it in the oven, I didn't have vanilla extract :/ but I realized it too late and decided to keep going, we'll see how it turned out. Hopefully good, fingers crossed!
    Reply
  • jackiejohns
    19 SEP, 2012
    Lemon???
    Reply
  • helen903yahoo
    29 JAN, 2012
    Just made this and found it to be a little dry. With my oven 65 minutes was way to long so i took it out 20 minutes early. One should start checking for doneness around 40 minutes into the baking time. The recipe says mix well so I don't think I over mixed it although I did forget to add the lemon, etc with eggs so I had to add it after the flour. I will try again hopefully without error!
    Reply
  • amprzywara
    20 AUG, 2011
    I followed this recipe exactly, with the exception of substituting Splenda Baking Sugar for granulated sugar. During the baking, it smelled fabulous. However, the taste was very very "eggy". Too "eggy" as a matter of fact. I am going to retry with regular sugar to see if that makes a difference. I'll let you know. If it tastes the same as today's version, I will be just as disappointed.
    Reply