epicurious4.6
Pound Cake
The secrets to perfect pound cake include cake flour, whipped cream, and a little Elvis Presley lore. Get our all-time favorite recipe for pound cake here.
👥 10 Servings⏱️ Prep & Cook: 3h 30m🔥 Cook: 20 min👤 Janelle McComb📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●knife
📝 Preparation Steps
1
Put oven rack in middle position, but do not preheat oven.
2
Generously butter pan and dust with flour, knocking out excess flour.
3
Sift 3 cups (345 g) sifted cake flour and ¾ tsp. kosher salt into a medium bowl. Repeat sifting into another medium bowl (flour will have been sifted 3 times total).
4
Beat together 2 sticks (8 oz.) unsalted butter, softened, and 3 cups (600 g) sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about ⏱️ 5 minutes in a stand mixer fitted with paddle attachment or 6 to ⏱️ 8 minutes with a handheld mixer. Add 7 large eggs, at room temperature, 1 egg at a time, beating well after each addition, then beat in 2 tsp. vanilla. Reduce to low speed and add half of flour mixture, then 1 cup heavy cream, then remaining flour mixture, mixing well after each addition. Scrape down sides of the bowl, then beat at medium-high speed ⏱️ 5 minutes. Batter will become creamier and satiny.
(345 g) sifted cake flour (not self-rising; sift before measuring) plus additional for dusting3 cups(600 g) sugar3 cupslarge eggs, at room temperature 30 minutes7(8 oz.) heavy cream1 cup
5
Spoon batter into prepared pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 60–⏱️ 75 minutes. Cool cake in pan on a rack ⏱️ 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. Do ahead: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days. Editor’s note: This recipe was printed in the September 2005 issue of ‘Gourmet.’ Head this way for more of our favorite cake recipes →
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