Classic Pound Cake
When it comes to desserts I am truly a fan of “the simple”.
A really good doughnut (vanilla glazed, please).
A scoop of coffee ice cream.
Or a slice of pound cake.
And for some reason it’s always around this time of year when I crave that pound cake more than ever. I want it toasted for breakfast, with some fresh berries and a cup of tea mid-afternoon, and with a scoop of that coffee ice cream I mentioned after dinner.
It’s dark, cold and dreary right about now, and – to me, anyway – pound cake is the comfort food of desserts.
If you’re new to baking, this is a great starter recipe. There are only a few ingredients and no complex techniques to master. And even the most experienced baker will appreciate a recipe that doesn’t require an arsenal of equipment and hours of time.
This recipe yields two cakes, so you can bring one to a friend – you’ll brighten up her winter too, I guarantee it!
- 2 c. (1 lb.) unsalted butter, room temperature
- 2 1/4 c. (1 lb.) sugar
- 1 t. vanilla
- 9 eggs, room temperature, lightly beaten
- 3 c. (1 lb.) flour
- 1 t. kosher salt
- Pre-heat oven to 325 degrees. Grease and flour 2 9 x 5 loaf pans; line the bottoms with parchment paper.
- Using an electric mixer, beat the butter and sugar on high speed for 8 minutes. Scrape down the sides of the bowl; beat in the vanilla.
- Reduce mixer speed to medium and add the beaten eggs in 4 batches, beating thoroughly after each addition. Scrape down the sides of the bowl.
- Reduce mixer speed to low and add the flour and salt in 4 batches, beating just till incorporated.
- Divide batter evenly between the prepared pans. Tap pans on counter and smooth tops with an angled spatula. Bake till a tester comes out clean, about 65 minutes.
- Transfer pans to a wire rack - cool for 30 minutes. Turn cakes out onto the rack to cool completely.