Martha Stewarts Classic Pound Cake Recipes

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BASIC POUND CAKE



Basic Pound Cake image

Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 loaves

Number Of Ingredients 8

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
4 cups sifted cake flour, plus more for pans
1 teaspoon salt
4 teaspoons baking powder
2 3/4 cups sugar
8 eggs, room temperature
1 cup milk, room temperature
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
  • Sift the flour with the salt and baking powder two times and set aside.
  • With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
  • Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

BEST POUND CAKE



Best Pound Cake image

Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates baking powder and sour cream into the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-by-5-inch loaves

Number Of Ingredients 8

1 pound (3 1/4 cups) all-purpose flour, plus more for pans
2 teaspoons coarse salt
1 tablespoon baking powder (lighter version only)
1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
1 pound (2 1/4 cups) sugar
1 teaspoon pure vanilla extract
9 large eggs, room temperature
3/4 cup sour cream, room temperature (lighter version only)

Steps:

  • Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at same time as salt.)
  • With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream if making the lighter version), beating until just incorporated.
  • Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester inserted into center of each cake comes out clean, about 70-75 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.

CLASSIC POUND CAKE



Classic Pound Cake image

Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 6

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

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