Pound Cake

5.0(5)

A pound cake is traditionally made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour, but these days we rarely weigh our ingredients. Here's a recipe that uses volume measurements, but keeps the ratio intact so that it's delicious, moist and tender.

by The Blue Jean Chef, Meredith Laurence·published 2016-04-28

Open original recipe

AmericanDesserts/Sweets

Servings

['12']

Total time

1h 15m

prep 15 min

Calories / serving

610 kcal

Ingredients (6)

serves

1 pound unsalted butter ( 4 sticks, softened so they hold your finger indent)butter
1 pound sugar (2 cups)sugar
1 pound eggs (9 eggs, room temperature)egg
2 teaspoons vanilla extractvanilla-extract
1 teaspoon saltsalt
1 pound All-purpose flour (3 -1/3 cups )flour

Instructions (7 steps)

01Pre-heat the oven to 350ºF and grease two 9-inch x 5-inch loaf pans.
02Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy. This will take at least 5 minutes, but probably more like 8 minutes.
03Add the eggs one at a time, beating well between each addition.
04Add the vanilla and salt and mix in.
05Add the flour, one cup at a time, and at a reduced speed on the mixer. Mix just to combine and do not over-mix.

07Bake in the oven for 1 hour, or until a skewer or toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 5 to 10 minutes and then invert onto a cooling rack. Serve with a lemon glaze, some berries, a scoop of ice cream or some whipped cream.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.