American Cuisine
Pound Cake
By Nora Bennett
Rate this recipe
Pound cake is the elegant simplicity of baking distilled into one loaf, named for the original recipe of a pound each of butter, sugar, eggs, and flour. The beauty is that with so few ingredients, technique is everything, and the technique is the creaming method. Beating the butter and sugar together for a full five minutes until pale and fluffy is what incorporates the air that gives a classic pound cake its signature tender, close crumb, since traditional recipes rely on that creamed air rather than much chemical leavening. Room-temperature eggs and butter emulsify smoothly instead of curdling the batter, so do not start with cold ingredients. Once the flour goes in, mix only until just combined, because overmixing develops gluten and toughens the cake. Baking low and slow at 325 degrees ensures the dense batter cooks through without the edges drying out before the center sets. The reward is a buttery, fine-grained cake that needs nothing but a cup of coffee, though it is glorious with berries and cream.
Ingredients
Serves 12Instructions
- 1
Preheat oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan.
- 2
In a large bowl, cream the butter and sugar on high speed for about 5 minutes until very pale and fluffy.
- 3
Add eggs one at a time, beating well after each addition. Mix in the vanilla.
- 4
Whisk together the flour, baking powder, and salt.
- 5
Gradually stir the flour mixture into the batter until just combined. Do not overmix.
- 6
Pour batter into the prepared pan and smooth the top.
- 7
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Chef's Tips
- ✦ Cream the butter and sugar a full 5 minutes until pale and fluffy; this aeration is the main leavening for a classic pound cake.
- ✦ Use room-temperature eggs and butter so the batter emulsifies smoothly instead of curdling.
- ✦ Add the flour last and mix only until just combined; overmixing develops gluten and makes the cake tough.
- ✦ Bake at 325°F (165°C) and test with a toothpick; the dense batter needs low, slow heat to cook through without drying the edges.
Ingredient Substitutions
-
unsalted butter → salted butter (reduce added salt) or a butter-cream cheese mix
Adding cream cheese for part of the butter makes a tangy, extra-tender cream cheese pound cake.
-
vanilla extract → almond extract, lemon zest, or vanilla bean
Almond or lemon gives a classic flavor twist; use about half as much almond extract since it is potent.
-
all purpose flour → cake flour for an even finer crumb
Cake flour makes a more delicate texture; a 1:1 gluten-free blend also works in this simple batter.
-
granulated sugar → part brown sugar or superfine sugar
Superfine creams in faster; a little brown sugar adds subtle caramel depth.
Tags
Frequently Asked Questions
Why is my pound cake dense and heavy? ▼
A too-heavy pound cake usually means the butter and sugar were not creamed long enough to trap air, or the eggs were too cold and the batter curdled. Cream for a full 5 minutes until pale and fluffy, use room-temperature ingredients, and avoid overmixing the flour, which can also make it tough.
How do I keep pound cake from sticking to the pan? ▼
Grease the pan thoroughly and flour it (or use a baking spray with flour), getting into every corner of a loaf or bundt pan. Let the cake cool in the pan for about 15 minutes, then turn it out onto a rack; flipping too soon while fragile, or too late once it cools and sticks, both cause problems.
Can I add flavors to plain pound cake? ▼
Absolutely. Lemon or orange zest, almond extract, a swirl of cinnamon sugar, fresh berries folded in, or a simple glaze all dress it up. Pound cake is a blank canvas; just avoid adding too much liquid, which can throw off the dense, tender structure.
How should I store pound cake? ▼
Wrap it well and keep it at room temperature for up to 4 days; its high butter content keeps it moist. It also freezes beautifully for up to 3 months, wrapped tightly. Many bakers think pound cake tastes even better the day after baking, once the flavors settle.
