Dense and decadent, this elegant yet simple Classic Pound Cake recipe transforms butter, flour, and sugar into slices of perfection. Find more recipes for Classic Cakes, here.
Classic Pound Cake
Makes 1 (15-cup) Bundt cake
- 1½ cups (340 grams) unsalted butter, softened
- 2¾ cups (550 grams) granulated sugar
- 7 large eggs
- 3¼ cups (406 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 1 cup heavy whipping cream
- 1½ teaspoons vanilla extract
- Garnish: sifted confectioners’ sugar
- Preheat oven to 300°F. Spray a 15-cup Bundt pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 6 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Spoon batter into prepared pan.
- Bake for 1 hour. Cover loosely with foil, and bake until a wooden pick inserted near center comes out clean, 45 to 55 minutes more. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired.