Classic Pound Cake
I have a definite affinity for rich and decadent desserts, but during the summer, I love anything that can serve as a vehicle for lots of fresh fruit and piles of whipped cream. Without a doubt, my favorite such vehicles are angel food cake and pound cake. I have a killer recipe for cream cheese pound cake, which I LOVE, but I wanted to get my hands on an equally awesome classic pound cake recipe. This is definitely it, and it deserves a place on your summer baking rotation.
Like the cream cheese pound cake, a key to this cake is using cake flour instead of all-purpose flour; it keeps the cake tender and moist. The ingredient list for this cake is quite short and the preparation is very straight-forward, making it easy to throw this together and pop it in the oven for a simple summer dessert.
This past weekend was the first Sunday dinner at our house… since the weather has been warm and summer is right around the corner, I made this pound cake and served it with fresh strawberries and vanilla ice cream with whipped cream. It totally hit the spot!
One year ago: Soft and Chewy M&M Cookies
Five years ago: Honey-Oatmeal Sandwich Bread
Six years ago: Mushroom, Spinach & Gruyere Quiche
Seven years ago: Traditional Madeleines
Classic Pound Cake
- 1 cup unsalted butter, chilled
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1¼ cups granulated sugar
- 1¾ cups cake flour
- Cut butter into 16 pieces and place in the bowl of an electric mixer; let stand at room temperature for 30 minutes to soften slightly. In a small bowl, use a fork to beat together the eggs, yolks and vanilla extract. Let stand at room temperature until ready to use.
- Preheat oven to 325 degrees F. Grease and flour an 8½ by 4½-inch loaf pan.
- Beat the butter and salt at medium-high speed until smooth and creamy, about 3 minutes, stopping to scrape the bowl once. Reduce the mixer speed to medium and gradually pour in the sugar. Once all of the sugar is added, increase the speed to medium-high and beat until light and fluffy, 5 to 8 minutes, scraping the bowl once. Reduce the mixer speed to medium and gradually add the egg mixture in a slow, steady stream. Scrape down the bowl, then beat the mixture at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl.
- Sift the flour over the batter in 3 additions, folding gently with a rubber spatula after each addition.
- Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes, rotating pan halfway through baking. Let cake cool in the pan on a wire rack for 15 minutes, then turn out onto a wire rack and cool completely, at least 2 hours, before serving. The cake can be stored, wrapped tightly in plastic wrap, at room temperature for up to 3 days.