American
Classic Butter Pound Cake
Butter, sugar, eggs, and flour form a close-grained loaf with a caramelized crust, clean vanilla aroma, and supple slices sturdy enough for fruit or toasting.
12 servings · 25 minutes prep · 75 minutes cook
Ingredients
Pound Cake Batter
- 1 cup unsalted butter, softened to about 65°F
- 1 1/8 cups granulated sugar
- 8 ounces beaten egg (from about 5 large eggs; weigh out 8 ounces), room temperature and lightly beaten; use the weight for exact parity
- 1 7/8 cups all-purpose flour
- 1/2 teaspoon Diamond Crystal kosher salt
- 2 teaspoons vanilla extract
Directions
Prepare and Cream
- Heat the oven to 325°F / 165°C. Grease a 9-by-5-inch loaf pan and line the long sides and bottom with parchment.
- Beat the butter and sugar with the paddle on medium speed for 5 minutes, scraping twice, until very pale and increased in volume.
Build the Emulsion
- With the mixer on medium-low, add the eggs in five portions, beating 30 seconds after each and scraping the bowl. Beat in the vanilla. If the batter looks curdled, add 1 tablespoon of the measured flour.
Fold and Bake
- Whisk the flour with the salt. Fold it into the batter in three additions just until no dry streaks remain. Spread evenly in the pan and draw a shallow lengthwise groove through the center.
- Bake for 65 to 78 minutes, tenting loosely after 50 minutes if dark, until a tester is clean and the center reaches about 205°F / 96°C.
Set and Cool
- Cool in the pan for 15 minutes, lift out by the parchment, remove the paper, and cool completely on a rack for at least 2 hours before slicing.
- Once cool, wrap airtight. Store at cool room temperature for 2 to 3 days, refrigerate for up to 1 week, or double-wrap and freeze for up to 3 months. Thaw wrapped overnight in the refrigerator, then bring to room temperature before serving; toast individual slices lightly if desired.
