Classic Pound Cake
This is a fundamental bake that rewards patience and temperature control. By bringing your ingredients to room temperature, you ensure they bond into a stable emulsion rather than curdling.
Temperature is your only shortcut.
If your butter is too cold, it won't cream properly; if it is too warm, it will melt. Aim for cool room temperature, where a finger press leaves a slight indentation but doesn't sink straight through.
- stand mixer or hand mixer
- 9x5 inch loaf pan
- rubber spatula
- parchment paper
What goes in.
- 1 lbunsalted butter, softened
- 2 cupsgranulated sugar
- 1 tspfine sea salt
- 5large eggs, room temperature
- 1 tspvanilla extract
- 3 cupsall-purpose flour, sifted
Aerating the Fat
Beat the butter and sugar on medium-high until the mixture transitions from yellow to a pale, off-white cream. This incorporates the air bubbles that will expand in the oven to give the cake its lift.
The method.
Prep the oven and pan
Preheat your oven to 325°F. Grease the loaf pan thoroughly and line the bottom with parchment paper for an easy release.
Cream the butter and sugar
Beat the butter, sugar, and salt for at least 5 minutes. The mixture should look light and fluffy, like heavy frosting.
Incorporate the eggs
Add the eggs one at a time. Beat well after each addition to ensure the emulsion holds. If the batter looks like it is starting to separate, add a spoonful of your measured flour.
Fold in the flour
Switch to a spatula or use the mixer on the lowest setting. Add the flour in three batches, mixing only until no dry streaks remain. Do not overwork the batter.
Bake
Transfer to the pan and smooth the top. Bake for 60 to 75 minutes. The cake is ready when the top is golden-brown and firm, and a skewer comes out clean.
Cool
Let the cake rest in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Other turns to take.
Lemon Zest
Add the finely grated zest of two lemons to the sugar before creaming to infuse the oils throughout the cake.
Almond
Replace the vanilla extract with 1 teaspoon of pure almond extract for a deeper, toasted profile.
When it doesn't go to plan.
Sifting the flour prevents dense pockets of dry powder in the final crumb.
If the top of the cake is browning too quickly, tent it loosely with a sheet of foil for the remainder of the bake.
Pound cake slices better after it has rested for at least a few hours, as the structure settles as it cools.
The ones that keep coming up.
Why did my batter curdle when I added the eggs?
The eggs were likely too cold or added too quickly. Keep eggs at room temperature and add them slowly, ensuring each is fully incorporated before the next.
How do I know if the butter is the right temperature?
If you press the butter, it should offer very slight resistance. If it feels greasy or oily to the touch, it is too warm and should be chilled for 10 minutes.