Pound cake is an eggy, dense, wonderful treat that can be served plain, with whipped cream, ice cream, or a simple sauce. It’s a classic dessert, and with good reason! Once you learn the steps for preparing this basic recipe, you will be making it for years to come.
8 ounces (2 sticks) unsalted butter, room temperature
1 1/3 cups granulated sugar
1 tablespoon pure vanilla extract
3 large eggs, room temperature
3 large egg yolks, room temperature
6 ounces (approximately 1 1/2 cups) cake flour
1/2 teaspoon kosher salt
Baking spray or butter for greasing pan
9 x 5 inch loaf pan
Stand mixer or electric mixer
Step 1: Gather Your Ingredients
One of the keys to preparing a successful pound cake is to use room temperature ingredients. I like to leave the butter out overnight. Make sure to use large, not extra large eggs, as that could dramatically change the results!
Step 2: Cream the Butter and Sugar
Preheat the oven to 325 degrees Fahrenheit and place a rack in the center position. Grease a loaf pan with baking spray or butter, and line the bottom with parchment paper.
In a stand mixer fitted with the paddle attachment (or using a large bowl and an electric mixer), cream the butter and sugar until pale and very fluffy, 5 to 7 minutes. Scrape down the sides of the bowl, add the vanilla extract, and continue mixing on high speed for an additional 30 seconds.
Step 3: Add Remaining Ingredients
Turn the speed down to low and add the eggs and yolks, one at a time, allowing each to incorporate before adding the next. However, be mindful to not over-mix the eggs, which could cause the pound cake to collapse in the oven. Scrape down the sides of the bowl after every 2 to 3 eggs. Next, add the flour in 3 batches, mixing until just combined.
Step 4: Transfer Batter to Prepared Loaf Pan
Pour the batter into the prepared loaf pan, using a spatula to even out the top.