Classic Pound Cake
A proper pound cake relies on the integrity of its four main components. When handled with care, it transforms into a dense, fine-crumbed loaf that holds its own against a morning coffee or an evening serving of fruit.
Temperature is your primary ingredient.
Your butter and eggs must be at room temperature to emulsify properly. If the butter is cold, it won't hold air; if the eggs are cold, the batter will break.
- Stand mixer with paddle attachment
- 9x5-inch loaf pan
- Parchment paper
- Rubber spatula
- Wooden skewer
What goes in.
- 1 lbunsalted butter, softened
- 1 lbgranulated sugar
- 1 lblarge eggs, room temperature (about 8-9)
- 1 lball-purpose flour, sifted
- 1 tspvanilla extract
- 1/2 tspfine sea salt
Aerating the foundation
Beat the butter and sugar on medium-high speed for at least five minutes. You are looking for a pale, almost white color and a fluffy texture; this creates the structural foundation for the cake.
The method.
Prep
Heat your oven to 325°F (165°C). Grease your loaf pan and line the bottom and two sides with a piece of parchment that overhangs the edges for easy removal.
Cream
Combine butter and sugar in the mixer. Beat until light and fluffy. Scrape the sides of the bowl twice during this process.
Emulsify
Add eggs one at a time, letting each fully disappear into the butter mixture before adding the next. If the batter looks curdled, add a tablespoon of your measured flour to pull it back together.
Fold
Turn the mixer to the lowest speed. Add the flour and salt. Mix only until the white streaks of flour disappear. Overworking the batter now will make the cake rubbery rather than tender.
Bake
Pour the batter into the pan and smooth the top. Bake for 75 to 90 minutes. It is done when a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
Cool
Let the cake rest in the pan for 15 minutes. Use the parchment overhangs to lift it out and place it on a wire rack to cool completely before slicing.
Other turns to take.
Citrus Infusion
Rub the zest of two lemons or oranges into the sugar before creaming to release the essential oils.
Almond Pound Cake
Replace the vanilla extract with 1 teaspoon of pure almond extract for a deeper, toasted profile.
When it doesn't go to plan.
Sift the flour twice. This aerates the flour and ensures a lighter final crumb.
Do not open the oven door until at least an hour has passed, or the cake may sink in the center.
If the top browns too quickly, tent it loosely with a piece of aluminum foil for the remainder of the bake.
The ones that keep coming up.
Why did my cake sink in the middle?
Usually this indicates the cake was pulled from the oven too early, or the oven temperature was too low, preventing the structure from fully setting.
Can I use salted butter?
You can, but omit the additional salt in the recipe to keep the balance of flavor consistent.
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