Classic Pound Cake

"Nick Malgieri"
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs
Ingredients:
5
Serves:
12
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ingredients

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directions

  • Position oven rack in the middle of the oven; preheat to 325°.
  • Add butter and sugar to a bowl of a stand mixer; beat on medium speed with the paddle attachment until very light, about 5 minutes.
  • One at a time, beat in 3 of the eggs, beating until smooth after each addition.
  • Decrease mixer speed to LOW and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
  • Stop mixer occasionally and scrape the bottom and sides of bowl with a rubber spatula.
  • Beat in another third of the flour, then after the flour has been absorbed, beat in final egg.
  • Scrape again and beat in the last of the flour.
  • Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.
  • Bake for about 1 ¼ to 1 ½ hours, or until the cake is well risen, cracked on top, and well-colored and a toothpick inserted into the center comes out clean.
  • Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.

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