Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Classic Pound Cake Recipe
    Lost? Site Map

    Classic Pound Cake

    Classic Pound Cake. Photo by Chef Denise #5

    1/3 Photos of Classic Pound Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    30 mins

    1 hr 10 mins

    Steve_G's Note:

    A very tender, simple version of this old classic. Serve it plain, with a dusting of powdered sugar, berries and icecream. Just about anything goes! Once you get the hang of it double this recipe and bake it in a bundt pan. (same cooking temp/time)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    loaf cake

    Units: US | Metric

    Directions:

    1. 1
      Set oven rack to center position and preheat to 325 degrees f.
    2. 2
      Grease a standard 9x5x3 metal loaf pan with crisco or softened butter-- dust with flour.
    3. 3
      Sift flour and salt into a medium bowl and set aside.
    4. 4
      Place butter in your mixing bowl and beat until smooth, creamy and light colored-- 30 seconds on a stand mixer, 60 seconds by hand.
    5. 5
      Gradually add sugar and beat until butter is very white and fluffy.
    6. 6
      About 3 minutes on your stand mixer, 5 mins by hand.
    7. 7
      It's critical that everything is at room temperature at this point, feel the outside of the mixing bowl-- if it's too cool then allow it to sit until it reaches room temperature.
    8. 8
      Add the whole eggs, one at a time and beat for 20 seconds after each addition.
    9. 9
      The mixture should be dull and smooth at this point.
    10. 10
      If it appears grainy and/or curdled then the temperature is probably too cold for the eggs to combine properly with the butter.
    11. 11
      Allow it to warm then rebeat for a few seconds.
    12. 12
      This is critical for this cake as there is no chemical levener and having the eggs and butter properly mixed is the only thing that will give this cake structure and allow it to rise.
    13. 13
      DO NOT OVERBEAT, It will make the cake tough.
    14. 14
      Add vanilla extract and beat for a few more seconds.
    15. 15
      Sift the flour in three equal parts into the butter/sugar/egg mixture, folding gently into the after each addition until all the flour has been incorporated and the batter is well mixed.
    16. 16
      Be sure to scrape up from the bottom of the bowl frequently.
    17. 17
      Pour batter into prepared pan and bake for 70 minutes, rotating 180 degrees halfway thru the baking process.
    18. 18
      In 70 minutes test the cake with a wooden toothpick.
    19. 19
      If it's not done continue to bake and check every 5 minutes.
    20. 20
      Cool on rack for 5 minutes before removing from pan.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on February 09, 2003

      55

      This is the best pound cake ever. By it only being the size of a loaf, it doesn't get a chance to go stale before it's gone. I passed this onto my mother-in-law, who had several pound cake recipes. We both only ever use this recipe now and are truly pleased.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2010

      55

      It was late so I dumped it all in the bowl- but it still came out perfect. Time was perfect, flavor awesome (I addded a pinch of baking powder because of the changed method.) I will be using the recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2010

      55

      Steve, this is awesome! This is the best pound cake I have made due to your precise instructions. I used cake flour, super fine sugar and made sure the eggs and butter were at room temperature. I also added the zest which gave it a slight lemony flavor. Perfection!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Classic Pound Cake

    Serving Size: 1 (127 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 500.4
     
    Calories from Fat 237
    47%
    Total Fat 26.3 g
    40%
    Saturated Fat 15.5 g
    77%
    Cholesterol 193.1 mg
    64%
    Sodium 192.8 mg
    8%
    Total Carbohydrate 60.2 g
    20%
    Dietary Fiber 0.5 g
    2%
    Sugars 37.9 g
    151%
    Protein 6.5 g
    13%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes