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Classic Pound Cake

Classic Pound Cake

This Classic Pound Cake is a dense and hefty girl! Did you know that Pound Cake is called Pound Cake because the recipe was originally one pound each of flour, butter, eggs, and sugar? Well, now you know! My kid has been begging me to make Strawberry Shortcake since she moved back in with me this summer, and I’ve always preferred Strawberry Shortcake made with pound cake over biscuits or shortbread, so I had to make one for it!

Classic Pound Cake, sliced

Classic Pound Cake Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Classic Pound Cake recipe:

  • Unsalted butter, large eggs: I’m not sure, but I’d have to assume that traditional Classic Pound Cakes were made with salted butter. Pound cake tastes very flat without salt. I opted to add fine sea salt to the recipe, but you can opt for salted butter. I think it’d be yummy! If you only have regular sized eggs that’s fine, just wake sure they weigh a smidgen over a pound, total!
  • All-purpose flour, fine sea salt: Cake flour is a fine substitute, but I’d prefer to use it where it can really shine. This Classic Pound Cake is meant to be dense with a heavy crumb, so all-purpose works just fine.
  • Granulated sugar, vanilla bean: I saw Holly rub vanilla bean caviar into her sugar when she made a pound cake this past summer, and I tucked that away in my ‘stuff to do’ mental folder. You don’t have to do that. If you want the vanilla flavor without the bean, just add a teaspoon of extract to the batter before the eggs.
  • Toppings: Powdered sugar, fruit, whipped cream, ice cream, the sky’s the limit! My Easy Strawberry Sauce goes so well with this, see below!
Strawberry Shortcake made with Classic Pound Cake

How to Make Classic Pound Cake

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Classic Pound Cake recipe:

  • Before you Begin. Did you weigh your ingredients? You need to weigh your ingredients; it is crucial to this Classic Pound Cake recipe. If you did weigh your ingredients, go ahead and preheat your oven to 350°F and carry on. If you didn’t, stop! Go no further! Get a scale! Here’s an affiliate link to a really cheap but very effective scale if you need one.
  • Prepare the Ingredients. Sift together the flour and sea salt, then set that aside. Pour your sugar into a mixing bowl. Use a pairing knife to split open your vanilla bean and scrape out the caviar. Add the caviar to the bowl of sugar and use your fingers to rub the caviar into the sugar. Rub the vanilla and sugar together until the black vanilla specks are evenly distributed throughout all the sugar. Add the sugar and butter to the bowl of your stand mixer affixed with the whisk attachment. Mix on medium speed for about 6 minutes, until the sugar and butter have blended together into a pale, fluffy mixture.
  • Build the Classic Pound Cake Batter. Next, add the eggs one at a time, allowing each one to incorporate before adding the next one. After all the eggs have been whisked in, turn off the mixer and scrape down the sides of the bowl. Add the flour, and mix on medium speed just until you no longer see any dry streaks of flour throughout the batter.
  • Prepare to Bake. Spray a 10″ bundt pan with baking spray, or treat it with pan grease. Make sure to get it into any corners and crevices to prevent sticking. Use a ladle to lightly transfer the batter into the bundt pan by the spoonful. Once all the batter has been added, lightly smooth the batter out into one layer. Place the bundt cake on a baking sheet and transfer it to the preheated oven. Bake for 75–80 minutes, until a cake tester comes out clean.
  • Cool and Enjoy your Classic Pound Cake. Allow the cake to cool in the pan for 20 minutes, then place a wire rack over the top and flip the cake. Tap on the top and sides of the bundt cake to encourage it to release the cake, then lift the bundt cake straight up in the air to release. Use a toothpick or chopstick to loosen the cake from the pan if it stuck at all. Allow to cool at room temperature completely before slicing, for clean slices. Dassit!

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Classic Pound Cake


  • Author: María
  • Total Time: 1 hour 35 minutes

Ingredients

Units Scale
  • 1 lb (4 full sticks) unsalted butter, room temperature
  • 1 lb (about 6) large eggs, room temperature
  • 1 lb (about 454 grams) all-purpose flour
  • 1 lb granulated sugar
  • 1 vanilla bean
  • 1 1/2 tsp fine sea salt


Instructions

  1. Did you weigh your ingredients? You need to weigh your ingredients; it is crucial to this recipe. If you did, go ahead and preheat your oven to 350°F and carry on.
  2. Sift together the flour and sea salt, then set that aside.
  3. Pour your sugar into a mixing bowl. Use a pairing knife to split open your vanilla bean and scrape out the caviar. Add the caviar to the bowl of sugar and use your fingers to rub the caviar into the sugar. Rub the vanilla and sugar together until the black vanilla specks are evenly distributed throughout all the sugar.
  4. Add the sugar and butter to the bowl of your stand mixer affixed with the whisk attachment. Mix on medium speed for about 6 minutes, until the sugar and butter have blended together into a pale, fluffy mixture.
  5. Next, add the eggs one at a time, allowing each one to incorporate before adding the next one. After all the eggs have been whisked in, turn off the mixer and scrape down the sides of the bowl
  6. Add the flour, and mix on medium speed just until you no longer see any dry streaks of flour throughout the batter.
  7. Spray a 10″ bundt pan with baking spray, or treat it with pan grease. Make sure to get it into any corners and crevices to prevent sticking. Use a ladle to lightly transfer the batter into the bundt pan by the spoonful. Once all the batter has been added, lightly smooth the batter out into one layer.
  8. Place the bundt cake on a baking sheet and transfer it to the preheated oven. Bake for 75–80 minutes, until a cake tester comes out clean.
  9. Allow the cake to cool in the pan for 20 minutes, then place a wire rack over the top and flip the cake. Tap on the top and sides of the bundt cake to encourage it to release the cake, then lift the bundt cake straight up in the air to release. Use a toothpick or chopstick to loosen the cake from the pan if it stuck at all.
  10. Allow to cool at room temperature completely before slicing, for clean slices. Dassit!
  • Prep Time: 10 minutes
  • Cook Time: 85 minutes
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