Pound Cake

A slice of cake being cut from the cake.

Course: Dessert

Cuisine: American

Keyword: classic pound cake, the best pound cake, traditional pound cake

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings: or more slices

Calories: 790kcal

Author: Malinda Linnebur

This is a classic Pound Cake that has had a few minor adjustments from the traditional pound cake to produce the best flavor and texture. This pound cake is perfectly dense, moist, and has a nice vanilla flavor.

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Ingredients

2 cups (452g) unsalted butter, room temperature
3 cups (650g) sugar
8 large eggs, room temperature
3¼ cups (445g) all purpose flour
½ teaspoon salt
1 tablespoon vanilla

Instructions

Preheat oven to 350°F. Generously grease and flour a 10+ cup bundt pan; set aside.
Beat the butter until soft and there are no visible chunks. Add the sugar and cream until light and fluffy. Scrape the bowl often.
Add eggs one at a time; beating until just mixed before adding the next egg.
On a low speed slowly add in the flour and salt and mix just until combined. Scrape the bowl often. Mix in the vanilla.
Pour batter into prepared pan and bake for 1 hour 10 minutes to 1 hour 20 minutes. Remove the cake from the oven as soon as a toothpick or wooden skewer comes out with a few crumbs. Let the cake cool in the pan for at least 30 minutes before inverting onto a serving platter.

Notes

STORAGE: Wrap tightly and store at room temperature for up to 3 days or in the refrigerator for up to 7 days.
FREEZER FRIENDLY: Wrap completely cooled cake in plastic wrap and then in foil and freeze for up to 2 months. Thaw at room temperature before unwrapping.
LOAF PAN OPTION: Grease and flour 2 9x5 loaf pans and bake at 350 for 50-60 minutes or until a toothpick or wooden skewer comes out with a few crumbs.

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