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Perfect Pound Cake

Recipe photo courtesy of Con Poulos

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.

Source: Everyday Food, May 2011
Total Time Prep Servings



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.

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How would you rate this recipe?
  • 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.
    • meljo728
      9 FEB, 2019
      Perfect pound cake. I have to make for all kinds of events. People like it even more when I say its Martha's recipe. I do make it in a pound cake pan instead of loaf pan, and of course don't cook it nearly as long. But it is awesome!
  • 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.
  • 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!
  • jackiejohns
    19 SEP, 2012
  • 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!
  • 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.

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