Old Fashioned Pound Cake Recipe, light on effort, heavy on satisfaction, pound cake owes its name to the traditional ingredients – one pound each of flour, butter, sugar, and eggs – which remain esentially the same today. This batter makes a delicious old-fashioned pound cake, and it’s also the base for the variations on the following pages.
How To Make Old Fashioned Pound Cake Recipe
A couple of tips for success: Leave the butter and eggs out at room temperature for an hour before mixing; if they cold, the batter will not be properly smooth. Creaming the butter and sugar thoroughly is crucial because it gives the batter the necessary volume. MAKES TWO 9-BY-5-INCH LOAVES
- 2 cups (1 pound) unsalted butter, room temperature, plus more for pans
- 1 pound (about 3 cups) all-purpose flour
- 1 teaspoon coarse salt
- 2 1/4 cups sugar (1 pound)
- 1 teaspoon vanilla extract
- 9 large eggs, room temperature, lightly beaten
- Whiped cream, for serving (optional)
- Macerated Berries, for serving (optional)
- Preheat oven to 3250F. Butter two 9-by5-inch loaf pans. In a medium bowl, whisk together flour and salt.
- With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanila. Add eggs in 4 batches, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 4 batches, beating until just incorporated.
- Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester comes out clean, about 65 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely. Serve with whipped cream and macerated berries, if desired.
You have to make this old fashioned pound cake recipe, a cake that is good for all your family.