Classic Pound Cake

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.


  • 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


  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.

  2. 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.

  3. 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.

  4. 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.


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.

Related Articles