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Perfection Pound Cake

This is the only recipe you will need for pound cake!

Course Dessert
Cuisine American
Prep 25 minutes
Cook 1 hour 15 minutes
Total 1 hour 40 minutes
Servings 12 servings
Calories 297 kcal
Author Michelle

Ingredients

  • 2 cups all-purpose flour or 2-1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, at room temperature (8 ounces)
  • 1 cup sugar
  • 4 large eggs at room temperature
  • 1 teaspoon pure vanilla extract

Directions

  1. 1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9x5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
  2. 2. Whisk together the flour, baking powder, and salt.
  3. 3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you're working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated - don't overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.
  4. 4. Put the cake into the oven to bake, and check on it after about 45 minutes. If it's browning too quickly, cover it loosely with a foil tent. If you're using a 9x5 pan, you'll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
  5. 5. Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
  6. 6. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.
  7. Storing:
  8. Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.
Nutrition Facts
Perfection Pound Cake
Amount Per Serving
Calories 297 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 95mg32%
Sodium 72mg3%
Potassium 80mg2%
Carbohydrates 32g11%
Sugar 16g18%
Protein 4g8%
Vitamin A 550IU11%
Calcium 30mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.