Go Back
Famous Pound Cake

Famous Pound Cake

With a beautifully dense yet tender crumb and a classic golden crust, this recipe relies on expert baking techniques rather than complicated ingredients. Perfect for any occasion, from elegant dinners to a cozy afternoon treat. Follow the step-by-step instructions for a foolproof, bakery-quality cake every single time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Ingredients
  

  • 1 ½ cups 3 sticks / 340g Unsalted Butter, softened to true room temperature
  • 1 ½ cups 300g Granulated Sugar
  • 4 Large Eggs room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 2 cups 240g Cake Flour, sifted
  • ½ teaspoon Kosher Salt
  • ¼ cup 60ml Whole Milk, room temperature

Instructions
 

  • Prep the Oven and Pan: Preheat your oven to 325°F (165°C). Generously grease a 9x5-inch light-colored loaf pan with non-stick baking spray or butter, and line the bottom and long sides with a sling of parchment paper for easy removal.
  • Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a high-powered hand mixer), beat the softened butter on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar. Beat on medium-high speed for a full 4 to 5 minutes. The mixture must be pale, light, and visibly fluffy. Do not skip or shorten this step!
  • Incorporate the Eggs: Reduce the mixer speed to low. Add the room-temperature eggs one at a time. Allow each egg to fully blend into the batter before adding the next. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure even mixing.
  • Add Flavor: Mix in the pure vanilla extract.
  • Mix Dry Ingredients: In a separate medium bowl, thoroughly whisk together the sifted cake flour and kosher salt.
  • Combine Wet and Dry: With the mixer on the lowest possible speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the room-temperature whole milk (start and end with the flour). Mix just until the flour disappears. Do not overmix! Finish folding the batter gently by hand with a silicone spatula to ensure no dry pockets remain hidden at the bottom.
  • Bake: Pour the thick batter into your prepared loaf pan, smoothing the top into an even layer with your spatula. Bake in the preheated oven for 65 to 75 minutes. Check the cake at the 55-minute mark; if the top is browning too quickly, tent it loosely with aluminum foil. The cake is done when a long wooden skewer inserted all the way into the center comes out clean or with just a few moist crumbs attached.
  • Cooling: Allow the cake to cool in the pan on a wire rack for exactly 15 minutes. Then, use the parchment paper sling to carefully lift the cake out of the pan and transfer it directly to the wire rack to cool completely before slicing.

Notes

  • Ingredient Temperatures: Attempting this recipe with cold eggs or cold milk will break the batter. If you forgot to take your eggs out, place them in a bowl of warm water for 10 minutes before using.
  • Serving Suggestions: This cake is phenomenal entirely on its own, but pairs wonderfully with a light dusting of powdered sugar, fresh summer berries, a dollop of tart lemon curd, or a scoop of high-quality vanilla bean ice cream.