This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to prepare.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
4sticks softened unsalted butter
2 ¾cupsall-purpose flour
Preheat to 325°.
Add the butter to a stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.
Next, pour in the sugar and mix until combined. Stop stand mixer and scrape with a rubber scrapper.
Add 1 egg at a time until they are completely mixed in and then add in the vanilla.
Sprinkle in the salt.
Next, add the flour in 1/3 batches until all mixed in. Stop stand mixer and scrape with a rubber scrapper and then mix for another minute or so.
Transfer the batter to a large 9” fluted pan or to two 8.5” x 4.5” loaf pans and bake on a rack in the bottom third of the oven at 325° for 55-65 minutes or until browed on top and firm.
Rest on a rack in the pan for 90-120 minutes or cooled to room temperature.
Serve with whipped cream and fresh berries.
Chef Notes:Make-Ahead: You can make this up to 2 days ahead of time.How to Store: Cover and keep at room temperature for up to 4 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw from the freezer before slicing and serving.You can substitute the all-purpose flour for cake flour.I believe it’s important to have a digital scale in your toll drawer and here’s the one that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it): https://amzn.to/3iswqTIIf you only have medium-sized eggs, then I would use 8Here is the fluted pan that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it): https://amzn.to/3x4zj0VIf you do not have a stand mixer you can substitute it for electric hand beaters.