The Perfect Pound Cake Recipe
A true classic, my Pound Cake recipe is simple (only six ingredients) and satisfying! This cake is so moist and buttery, and it pairs beautifully with fresh fruit. This recipe includes a how-to video–keep scrolling to watch!
Prep: 20min
Total: 95min
Yield: 12
Serving Size: 1 slice
Nutrition Facts: servingSize 1 slice, calories 696 kcal, Carbohydrate 87 g, Protein 9 g, Fat 36 g, Saturated Fat 21 g, Trans Fat 1 g, Cholesterol 267 mg, Sodium 239 mg, Fiber 1 g, Sugar 59 g
Ingredients:
- 2 cups unsalted butter (softened (455g))
- 3 ½ cups granulated sugar ((700g))
- 6 large whole eggs¹
- 6 large egg yolks¹ ((these 6 egg yolks are in addition to the 6 whole eggs listed above).)
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
- 3 ½ cups all-purpose (plain) flour² ((438g))
Instruction:
- Preheat your oven to 350F (175C) and generously grease (with shortening) and flour a 10 inch tube pan or 12 cup bundt pan. Shake out excess flour and set aside.
- Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.
- Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
- In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
- Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
- With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (don’t pour all the egg mixture in at once, if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
- Reduce mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added.
- Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.
- Spread batter evenly into prepared tube pan, use a spatula to smooth the surface of the batter.
- Transfer to 350F (175C) oven and bake in the center rack of your oven for an hour and ten to an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry)
- Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center.
- Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.
Perfect Pound Cake
Elegant and simple, this pound cake is the little black dress of dessert.
Prep: 15min
Total: 1h5min
Yield: 8
Serving Size: 1 slice
Nutrition Facts: servingSize 1 slice, calories 339, Fat 21 g, Carbohydrate 34 g, Protein 4 g, Saturated Fat 13 g, unSaturated Fat , Sugar 19 g, Fiber 0 g, Sodium 139 mg, Cholesterol 120 mg
Ingredients:
- 3 tablespoons milk (skim, low fat, or whole)
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1⅓ cups cake flour, spooned into measuring cup and leveled with a straight edge
- ¾ cup sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 13 tablespoons unsalted butter, softened (no need to cut it in pieces)
Instruction:
- Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.)
- In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
- In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance — that’s okay.)
- Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
- The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Pound Cake
Moist, buttery, and rich, this Pound Cake recipe comes together quickly and easily in a few simple steps. All you need are a few basic ingredients to make this cake!
Prep: 10min
Total: 50min
Yield: 12
Serving Size: 1 slice
Nutrition Facts: servingSize 1 slice, calories 303 kcal, Carbohydrate 29 g, Protein 4 g, Fat 19 g, Saturated Fat 11 g, Cholesterol 100 mg, Sodium 225 mg, Fiber 1 g, Sugar 17 g
Ingredients:
- 4 eggs
- 1 cup unsalted butter ((226g) room temperature)
- 1 cup sugar ((200g))
- 1½ cup all-purpose flour ((180g))
- ½ cup sour cream ((120mL))
- 1 teaspoon salt
- 2 tablespoon vanilla
- ½ teaspoon baking powder
Instruction:
- Preheat oven to 350F. Butter and flour a 9×5 inch baking tin.
- In a medium bowl whisk together the flour, salt, and baking powder then set aside.
- In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
- Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
- Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
- Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
- Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother’s FAMOUS Recipe!
FAQ
What is pound cake formula?
But I now know that pound cake gets it name from the ratio of its ingredients: one pound butter, one pound sugar, one pound flour, one pound eggs.
How do you moisten a pound cake?
Add a wet ingredient
Ingredients such as room-temperature buttermilk, sour cream, milk, and cream cheese can add a great deal of moisture to a pound cake.
How does Martha Stewart make pound cake?
Cake 2 pound size, type size 7 inch. Pound cake with 3 8-inch type. Cake Size: 4 pounds for 10-inch print size. 5 pound cake size, type size 11 inches.
