Classic Pound Cake

angled view of slices of pound cake on a white plate

5 from 1 vote

This easy pound cake recipe makes a moist pound cake loaf with hints of vanilla and almond and puts a modern spin on the traditional recipe.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dessert

Cuisine: American

Servings:

Calories: 365kcal

Author: Allison Ferraro

Equipment

Stand mixer or electric hand mixer

Ingredients

½ pound cake flour sifted (1 ⅞ cups)
½ teaspoon baking powder
¼ teaspoon salt
½ pound unsalted butter room temperature (1 cup)
½ pound superfine sugar (1 ⅛ cups)
½ teaspoon vanilla extract
½ teaspoon lemon extract
½ teaspoon almond extract
½ pound eggs (4 large eggs plus 1 large egg white)

US Customary - Metric

Instructions

Preheat oven to 300°F (149°C). Spray a standard loaf pan (8.5 in. x 4.5 in.) with cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
½ pound cake flour, ½ teaspoon baking powder, ¼ teaspoon salt
In the bowl of a stand mixer using a paddle attachment (or in a large bowl using a handheld electric mixer), cream the butter and sugar by first beating butter on high speed until smooth and creamy (about 30 to 60 seconds) and then adding sugar and beating on medium-high speed until light and fluffy (about 2 minutes).
½ pound unsalted butter, ½ pound superfine sugar
Add the extracts and beat until blended.
½ teaspoon vanilla extract, ½ teaspoon lemon extract, ½ teaspoon almond extract
Slowly add the eggs, one at a time, beating on medium speed until blended. The batter will be very wet with some lumps of butter.
½ pound eggs
With the mixer running on low speed, gradually add the flour mixture and stir just until blended.
Pour the batter into the prepared pan and bake for 1 hour and 30 minutes or until the cake is domed and golden and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes before carefully turning the pan over to remove the cake. Let the cake cool completely on a wire rack.

Notes

Storage: Store pound cake in an airtight container at room temperature for up to 5 days. Pound cake can also be frozen in an airtight container for up to 3 months.

Different brands of cake flour contain different amounts of protein, which will impact the cake’s texture. I recommend Softasilk Bleached Cake Flour, which contains 6.9% protein, for this recipe.

You can find superfine sugar in the baking aisle at your local grocery store or you can make your own superfine sugar by processing granulated sugar in the food processor.

Nutrition