Traditional pound cake has always been made using a pound of butter, a pound of sugar, a pound of flour and a pound of eggs, that is a great pointing to start when making pound cake. Over the years the recipe of pound cake has slightly changed but the taste just got better. For this recipe, start by preheating your oven to 350 degrees Fahrenheit. In a stand mixer bowl, add a pound of softened butter, if you don’t have a stand mixer you can use an electric hand mixer and you will definitely need a large bowl.
Beat the butter until it’s creamy and well combined then add sugar and stir everything together until fluffy. This recipe calls for 6 large eggs break them in a large bowl then add vanilla extract and a teaspoon of salt. Use a fork to beat the eggs so that all the yolks are slightly scrambled and the vanilla and salt are mixed in the eggs.
Turn the mixer to the lowest setting then slowly start adding the egg mixture to the butter. Once nicely incorporated, you will start adding flour and for this recipe, you can use either cake flour or all-purpose flour. Turn the mixer on low speed then start adding the flour about a quarter at a time until well combined and there are no lumps in the batter.
For the baking pan, you are going to need a 10 inch greased and floured tube pan. Pour the batter into the pan and this cake will bake for about an hour and 15 minutes ina 350 degrees oven. It is very important that you do not overbake this cake otherwise it will come out dry.
Once baked, let the pound cake cool completely before digging in. This pound cake is great on its own or you can serve it with whipped cream and berries.
- 2 cups unsalted butter softened (455g)
- 3 ½ cups granulated sugar (700g)
- 6 large whole eggs
- 6 large egg yolks
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour (438g)
- Preheat your oven to 350F (175C) and generously grease (with shortening) and flour a 10-inch tube pan or 12 cups bundt pan. Shake out excess flour and set aside.
- Place your butter in a large bowl 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 the mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated.
- Once all of the egg mixtures are 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 1/4 cup at a time, add flour to the batter until all has been added.
- Scrape down the sides and bottom of the bowl and stir again on medium speed until well-combined and beat for another minute.
- Spread batter evenly into the prepared tube pan, use a spatula to smooth the surface of the batter.
- Transfer to 350F (175C) oven and bake 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.