Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Classic Pound Cake 3.3 (825) 30 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 19, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 cakes Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert. Ingredients 1 pound (3 ¼ cups) all-purpose flour 1 tablespoon coarse salt 4 sticks softened unsalted butter, plus more for pans 2 cups sugar 1 teaspoon pure vanilla extract 9 large , room-temperature eggs Directions Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Cook's Notes Optional: Serve with our Classic Pound Cake Topping. Variations Topping-Macerated berries: Combine 2 cups berries, 2 tablespoons sugar, and 1 teaspoon lemon juicein a bowl. Cover; refrigerate for 30 to 60 minutes. Serve with whipped cream. Rate it Print