Serve it with tea.
Classic Pound Cake Batter
Baking
Cakes cupcakes
Vanilla: Extract
Easy
Your note
Edit
The dense, buttery batter of equal weights of flour, butter, sugar and eggs. Equal weights of the four main ingredients give the cake its name; this is the half-pound version that fits a loaf pan. Makes 1 9x5-inch loaf in about 1 hr 25 min.
Prep
20 min
Cook
65 min
Total
1 hr 25 min
Yield
1 9x5-inch loaf
Ingredients
Adjust yield
9x5-inch loaf
Scales from a half to a double batch; give a bigger batch a little more time.
- 1 cup (227 g)unsalted butter, softened
- 1 ¼ cups (227 g)granulated sugar
- 4 (200 g)eggs, room temperature, about 227 g
- 1 ¾ cups (227 g)all-purpose flour
- 1 tsp (5 ml)pure vanilla extract
- ¼ tsp (2 g)fine salt
Baking tools for this recipe
Instructions
- Heat the oven to 325 F (165 C). Grease and flour a 9x5-inch loaf pan.
- Beat the butter and sugar 5 minutes until very light and fluffy.
- Add the eggs one at a time, beating well after each. Beat in the vanilla.
- Fold in the flour and salt by hand just until no streaks remain.
- Scrape into the pan and smooth the top.
- Bake 55 to 65 minutes until deep golden, a skewer comes out clean and the center reads 205 F (96 C).
- Cool 15 minutes in the pan, then unmold onto a rack.
Tips
- Weigh the eggs in their shells to match flour weight if you want exact ratios.
- Do not open the oven during the first 40 minutes.
- Cool completely before slicing for a clean crumb.
- Good with tea.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make classic pound cake batter?
Plan on 20 minutes of prep and 1 hour 5 minutes of cooking. The recipe makes 1 9x5-inch loaf.
How should I store classic pound cake batter?
Wrap and keep at room temperature 3 days, or freeze up to 2 months.
Can I make classic pound cake batter ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Made with VanillaGoods
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment