Sometimes we need a good, basic recipe to keep in our repertoire, and this pound cake happens to be one of them. Classic butter pound cake is incredibly versatile as it is able to be used in many applications from trifles, strawberry short cakes, to Boston cream pie loaf, and the most delicious toast you can have with your morning coffee.
I would be willing to bet that you have most of the ingredients you need already, so let’s get started!
- 1 2/3 cup Cake Flour*
- 1/2 teaspoon Salt
- 5 Large Eggs, room temperature
- 1 cup (2 sticks) Unsalted Butter, room temperature
- 1 1/2 cups Sugar
- 1 tablespoon Vanilla Extract
Note: If you do not have cake flour available to you, the best substitute I have found is to remove 2 tablespoons of from each cup of flour and replace it with cornstarch. Sift 5x or whisk it for a few minutes. Credit goes to Joy the Baker for that tip!
Yield: 1 Loaf – Oven: 325F – Serves: up to 10
Due to the lack of Leaveners in this recipe, the cake gets its height from the eggs and aeration of the butter and sugar. I highly recommend using a stand mixer or a handheld mixer for this if you have one.
Also, it is incredibly important that your eggs and butter are at room temperature for this recipe.
- Place your oven rack to the center position and preheat your oven to 325F. Grease or spray a 8″x4″ loaf pan. Line the bottom of the pan with a strip of parchment that extends over the two narrow sides (see picture).
- In a medium bowl, whisk together your flour and salt, set aside.
- Beat together your sugar and butter on medium to medium high speed for about 2 to 3 minutes, or until very fluffy. Scrape the bowl down as necessary.
- Add the vanilla, and then add your eggs one at a time. You need to make sure that your eggs are fully incorporated before each addition, and that you scrape the bowl down in between each one.
- Sift your flour over the butter mixture one third at a time, folding the flour in. It is important to not lose the volume we just created.
- Add the batter to your loaf pan, smoothing out the top with a spoon or offset spatula. Bake in your preheated oven for 1 hour to 1 hour and 20 minutes, or until a toothpick inserted into the middle comes out with a few crumbs.
- Let the cake cool in the pan for about 10 minutes, then remove from the pan and let cool completely on a wire rack.
- The cake can be stored wrapped tightly in plastic wrap at room temperature for 3 to 4 days. You don’t want to refrigerate the pound cake due to the high amount of butter in it, it will become dry.