Pound CAKE
- 20m Prep Time
- 1h 15mCook Time
- 1h Ready In
A classic pound cake made with equal parts flour, butter, sugar, and eggs. It's dense, buttery, and perfect for any occasion.
Ingredients
- 454 g cake flour
- 454 g butter
- 454 g sugar
- 454 g eggs
- 29.6 ml vanilla or brandy
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 18 mg
- Iron: 1.73 mg
- Magnesium: 5.67 mg
- Phosphorus: 58 mg
- Potassium: 50.8 mg
- Zinc: 0.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g cake flour
- 454 g butter
- 454 g sugar
- 454 g eggs
- 29.6 ml vanilla or brandy
Let's Cook
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Step 1.
Sift the pound cake flour once into a bowl and set aside.
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Step 2.
In a large mixing bowl, cream the butter until smooth and light. Gradually add the sugar, beating continuously until the mixture is light and fluffy.
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Step 3.
Add the eggs two at a time, beating well after each addition until fully incorporated. Pour in the vanilla or brandy and mix until combined.
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Step 4.
Slowly add the sifted flour to the butter mixture, mixing on low speed until just combined and the batter is smooth. Do not overmix.
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Step 5.
Divide the batter evenly among three greased small loaf pans (about 8x4 inches).
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Step 6.
Bake in a preheated 300°F oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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Step 7.
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing.