Pound Cake Recipe
Pound cake is a simple, satisfying, and adaptable dessert. No unusual ingredients or complicated skills are required.
Ingredients
- 2 cups unsalted butter (softened)
- 2 cups granulated sugar
- 9 eggs
- 4¼ cups all-purpose flour
- butter or vegetable oil for greasing the pan
Instructions
- Preheat the oven to 350 degrees. Liberally grease a 10-cup bundt pan with shortening and then dust with flour.
- In a large bowl, cream the butter and sugar until light and fluffy (2 minutes with a mixer’s paddle attachment). Add eggs one at a time, mixing until combined. Scrape the sides of the bowl to incorporate all the batter.
- Slowly add the flour (if using a mixer, turn to low speed), scraping the bowl often, until batter ingredients are evenly combined.
- Add the eggs one by one, beating until the yolk is no longer visible. Overbeating will make the batter rise too high and ooze over the edge of the pan while baking, also creating a fragile crust. Alternate dry ingredients with wet, starting and ending with dry. Lightly blend after each new addition. After all ingredients have been added, combine without overmixing.
- Grease the pan with vegetable shortening and dust with flour.
- Spread the batter gently into the bundt pan and bake for 70-80 minutes. Cake is done when a toothpick, small knife, or cake tester comes out clean. If top is browning too quickly, cover lightly with aluminum foil.
- Allow the cake to cool in the pan on a wire rack for 20 minutes, then remove it from the pan to cool further on rack.
Notes
You can use salted or unsalted butter; if you use unsalted, an optional pinch of salt will add a small boost of flavor. A concern about butter is that some store brands incorporate liquid fat in their butter, producing a heavier cake, so experienced bakers usually recommend using name brand ingredients.
Be sure to beat your wet ingredients (softened butter, vegetable shortening or cream cheese) according to directions until creamy, regardless how long it takes. Add the sugar gradually so the mixture becomes fluffy. Like whipped cream, the air is what makes the batter light. Heavy batter can’t rise.
Dusting a greased baking pan with flour prevents the otherwise slippery surface from preventing the cake from rising.
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