A pound cake is traditionally made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour, but these days we rarely weigh our ingredients. Here's a recipe that uses volume measurements, but keeps the ratio intact so that it's delicious, moist and tender.
Author: The Blue Jean Chef, Meredith Laurence
1poundunsalted butter 4 sticks, softened so they hold your finger indent
1poundeggs9 eggs, room temperature
1poundAll-purpose flour3 -1/3 cups
Pre-heat the oven to 350ºF and grease two 9-inch x 5-inch loaf pans.
Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy. This will take at least 5 minutes, but probably more like 8 minutes.
Add the eggs one at a time, beating well between each addition.
Add the vanilla and salt and mix in.
Add the flour, one cup at a time, and at a reduced speed on the mixer. Mix just to combine and do not over-mix.
Transfer the batter to the greased pans and smooth out the tops.
Bake in the oven for 1 hour, or until a skewer or toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 5 to 10 minutes and then invert onto a cooling rack. Serve with a lemon glaze, some berries, a scoop of ice cream or some whipped cream.
Amount Per Serving
Calories 610Calories from Fat 306
% Daily Value*
Saturated Fat 20g100%
Vitamin A 1150IU23%
* Percent Daily Values are based on a 2000 calorie diet.