This recipe yields a rich, buttery, and dense pound cake, perfect for enjoying on its own or as a base for other desserts. The name comes from the traditional recipe using a pound of each of the four main ingredients: butter, sugar, eggs, and flour.
Ingredients:
- 1 pound (4 sticks or 2 cups) unsalted butter, softened at room temperature
- 1 pound (2 cups) granulated sugar
- 1 pound (approximately 8 large) eggs, at room temperature
- 1 pound (4 cups) all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt (optional, but enhances flavor)
Instructions:
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-inch tube pan or a 9×13 inch rectangular pan. You can also line it with parchment paper for easier removal.
- Cream the Butter and Sugar:
- In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes. Scraping down the sides of the bowl occasionally ensures even mixing.
- Add the Eggs:
- Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
- Add the Vanilla and Salt:
- Mix in the vanilla extract and salt.
- Add the Flour:
- Gradually add the flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
- Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- If using a 9×13 pan, it may bake faster, so start checking at 50 minutes.
- The top of the cake should be golden brown.
- Cool the Cake:
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Serve:
- Once cooled, slice and serve. You can dust it with powdered sugar or top it with your favorite glaze or fruit.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing and a smooth batter.
- Don’t Overmix: Overmixing the flour can develop the gluten, leading to a dense and tough cake. Mix until just combined.
- Check for Doneness: Use a toothpick or cake tester to check for doneness. The center of the cake should be fully cooked.
- Cool Completely: Allow the cake to cool completely before slicing to prevent it from crumbling.
Enjoy your delicious pound cake!