Pound Cake
Ingredients
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- neutral oil – for greasing pan
- 2 cups all-purpose flour – sifted
- 1/2 teaspoons fine salt
- 8 ounces unsalted butter – room temperature
- 1 1/2 cups granulated sugar
- 4 large large eggs – at room temperature
- 1 1/2 teaspoons vanilla extract
Instructions
1. Preheat the oven to 325°F (165°C). Brush a 9×5-inch loaf pan with neutral oil, coating the corners and sides thoroughly.
2. Sift the all-purpose flour and fine salt together into a bowl; set aside.
3. In a stand mixer fitted with the paddle (or with a hand mixer), beat the unsalted butter and granulated sugar on medium-high until very light and fluffy, 4–6 minutes, scraping the bowl once or twice.
4. Beat in the large eggs one at a time, mixing 30–45 seconds after each until fully incorporated and the batter is smooth. Mix in the vanilla extract.
5. Reduce the mixer to low and add the sifted dry ingredients in three additions, mixing just until no dry spots remain. Finish by folding the batter gently with a spatula to ensure everything is evenly combined without overmixing.
6. Scrape the batter into the prepared pan, smooth the top, and tap the pan firmly on the counter once or twice to release large air bubbles.
7. Bake until the top is deep golden and attractively cracked and a toothpick inserted in the center comes out with a few moist crumbs, 65–75 minutes; rotate the pan halfway. As an additional cue, the center should read about 205°F on an instant-read thermometer.
8. Cool the cake in the pan for 10–15 minutes, then loosen the edges with a thin knife, turn out onto a wire rack, and cool completely, 60–90 minutes.
9. Slice with a sharp serrated knife and serve.
Pound cake is a richly buttery, fine-crumbed loaf with a tender but substantial bite. It balances a delicate sweetness with a fragrant hint of vanilla, and bakes up with a signature crack along the top. The crumb is tight yet moist, making each slice sturdy enough to serve plain or to pair beautifully with macerated berries, whipped cream, or fruit compotes.
Historically, pound cake originated in Northern Europe, especially Britain, where early formulas called for a literal pound each of butter, sugar, eggs, and flour. Over time, regional variations emerged: some bakers added citrus zest or spirits, others experimented with different pans, and American versions often embraced loaf or Bundt shapes. Despite evolutions in technique and proportions, the heart of the cake remains its simple quartet of ingredients and the creaming method that aerates the batter.