Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Classic Pound Cake 3.3 (825) 30 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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