Traditional Pound Cake
2 hrs 15 minYields 18 slices
A rich, dense butter cake made by creaming butter and sugar, then folding in eggs and flour in stages.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepMist a 10-inch tube pan with non-stick spray | ||||||
| 570 g unsalted butter, softened | Cream butter & sugar until pale, 5 min | Beat in eggs one at a time | Fold in flour until just combined | Fold in vanilla & salt, transfer to pan | Bake 350°F / 175°C, 75–85 min | Cool in pan 30 min, then on rack |
| 600 g granulated sugar | ||||||
| 6 large eggs | ||||||
| 360 g cake flour | ||||||
| 2 teaspoons vanilla extract | ||||||
| 2 teaspoons kosher salt | ||||||
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