Classic Pound Cake
Learn how to make a delicious, soft, vanilla pound cake with a moist crumb and golden brown crust with all the tips and tricks you will need to perfect the recipe.
Equipment
- 13.5x6" loaf pan reduce or increase batter amount if your loaf pan is bigger or smaller
- Electric or stand mixer with whisk attachment
- Silicone spatula
- Offset spatula
Ingredients
- 225 grams unsalted butter room temperature
- 300 grams granulated white sugar
- 3 whole eggs
- 3 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp vanilla
- 225 grams all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 170 degrees Celsius. Grease the pan with butter on all edges and dust with flour to avoid sticking.
- Cream the softened butter and sugar together for 7-8 minutes until the mixture is very light and fluffy, scraping the bowl several times as you mix.
- Whisk the eggs, egg yolks, and vanilla in a separate bowl, then add them gradually to the butter mixture while mixing on high speed until the batter is smooth with no liquid streaks.
- Add the flour and salt in 2–3 additions, mixing on low speed for about 30 seconds each time, just until the flour is incorporated. If you see any streaks, fold them in gently with a spatula. Do not overmix at this step, or the cake will come out tough.
- Pour the batter into the pan, smooth the top with an offset spatula, and tap the pan on the counter to remove air gaps. Bake 60-75 minutes until golden and a toothpick comes out clean, then let the cake cool completely before slicing.
Notes
Storage:
This cake can be stored in an airtight container for up to a week in the refrigerator or 3 days at room temperature.
Tips & Tricks:
Check out all the tips and tricks for making the best pound cake here.