Classic Pound Cake
A dense, buttery pound cake with a golden crust and fine, tender crumb. This traditional recipe uses a pound each of butter, sugar, eggs, and flour for a rich, satisfying dessert that needs nothing more than a dusting of powdered sugar or a scoop of vanilla ice cream.
Ingredients
- 12 cups (1 lb) unsalted butter, softened
- 22 cups granulated sugar
- 36 large eggs, room temperature
- 43 cups all-purpose flour
- 51/2 teaspoon salt
- 61 teaspoon vanilla extract
- 71/2 teaspoon almond extract
- 81/4 cup heavy cream
Instructions
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
In a medium bowl, whisk together the flour and salt.
In a large bowl, beat the butter on high speed until pale and creamy, about 5 minutes.
Gradually add the sugar and continue beating until light and fluffy, another 3-4 minutes.
Add the eggs one at a time, beating well after each addition and scraping the bowl as needed.
Stir in the vanilla and almond extracts.
On low speed, add the flour mixture in three additions, alternating with the cream. Mix until just incorporated.
Pour the batter into the prepared pan, smoothing the top.
Bake for 55-65 minutes until a toothpick inserted in the center comes out clean and the top is golden.
Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.