The Perfect Pound Cake Recipe
A true classic, my Pound Cake recipe is simple (only six ingredients) and satisfying! This cake is so moist and buttery, and it pairs beautifully with fresh fruit. This recipe includes a how-to video–keep scrolling to watch!
Prep: 20min
Total: 95min
Yield: 12
Serving Size: 1 slice
Nutrition Facts: servingSize 1 slice, calories 696 kcal, Carbohydrate 87 g, Protein 9 g, Fat 36 g, Saturated Fat 21 g, Trans Fat 1 g, Cholesterol 267 mg, Sodium 239 mg, Fiber 1 g, Sugar 59 g
Ingredients:
- 2 cups unsalted butter (softened (455g))
- 3 ½ cups granulated sugar ((700g))
- 6 large whole eggs¹
- 6 large egg yolks¹ ((these 6 egg yolks are in addition to the 6 whole eggs listed above).)
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
- 3 ½ cups all-purpose (plain) flour² ((438g))
Instruction:
- Preheat your oven to 350F (175C) and generously grease (with shortening) and flour a 10 inch tube pan or 12 cup bundt pan. Shake out excess flour and set aside.
- Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.
- Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
- In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
- Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
- With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (don’t pour all the egg mixture in at once, if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
- Reduce mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added.
- Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.
- Spread batter evenly into prepared tube pan, use a spatula to smooth the surface of the batter.
- Transfer to 350F (175C) oven and bake in the center rack of your oven for an hour and ten to an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry)
- Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center.
- Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.
THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother’s FAMOUS Recipe!
FAQ
What is Elvis Presley pound cake?
The Sterns say pound cake for Elvis meant a cake baked by his childhood friend, Janelle McComb. And she gave the recipe to the Sterns in 1987, on the 10th anniversary of The King’s death. According to the Sterns, “Every year at Christmas, McComb would bake two loaves and bring them to Graceland.
What makes a pound cake dry?
If it’s dry, the cake may have been over-baked. The cake can also be too dry if you added too much flour (or not enough butter or sugar). You can try lowering the oven temperature. Or remove the cake from the oven a little earlier.
How many eggs make a pound?
How many eggs are in a pound? Eggs vary in weight since not all eggs are the same. Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.
Why do you put baking soda in pound cake?
Baking soda as we talked about reacts immediately to acidic elements and gives immediate leavening effect. The baking powder keeps reacting with the heat to give a leavening boost while the baked goods are in the oven. A combination of both these leavening agents gives the best leavening for most cake recipes.
