Email to Cat      

Classic Pound Cake

Source of Recipe

From "Martha Stewart's Baking Handbook" by Martha Stewart


Recipe Introduction

"This recipe does not contain the traditional pound each of butter, eggs, flour, and sugar, but its proportions produce the most delicious results."

List of Ingredients

â—¦ 3 sticks (1 ½ cups) unsalted butter, room temperature, plus more for pan
â—¦ 2 cups all-purpose flour
â—¦ 1 teaspoon salt
â—¦ 1 ½ cups granulated sugar
â—¦ 1 teaspoon pure vanilla extract
â—¦ 6 large eggs
â—¦ Confectioners' sugar, for dusting (optional)


Recipe

Preheat the oven to 350° F. Butter a 9 by 5-inch loaf pan; set aside. In a medium bowl, whisk together the flour and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla on medium-low speed until light and fluffy, 3 to 5 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating until combined. With mixer on low speed, add flour mixture; beat until just combined.

Spoon the batter into the prepared pan, and smooth with an offset spatula. Bake until cake is golden and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Transfer to a wire rack to cool, 10 to 15 minutes. Turn out the cake onto the rack to cool completely. Before serving, dust with confectioners' sugar, if using. Cake can be kept at room temperature, wrapped well in plastic, for up to 3 days.

Makes one 9 by 5-inch loaf