This cake is simple, buttery and very versitile! Whether you are topping it with fresh berries and whipping cream or dunking it in hot fudge and topping it with vanilla ice cream, pound cake is a welcome sight at any brunch or dessert table! Of course, the basics of pound cake are a pound each of butter (good start), sugar, eggs and flour. So, in my mind, I also like to think of this cake as fifty percent carbs and fifty percent protein, even if it’s not really that way.
But, if you top it with fresh berries, that also adds antioxidants.
16 ounces (4 sticks) unsalted butter plus 2 tablespoons, room temperature
16 ounces sugar
16 ounces eggs (7-9, depending on size of egg), room temperature
16 ounces flour, plus 2 tablespoons, sifted
1 teaspoon salt
1 tablespoon vanilla
Preaheat oven to 350 degrees. In a large mixing bowl, cream together sugar, salt and 16 ounces butter (about 5 minutes). Add in vanilla and beat 1 minute more. Incorparate eggs into butter/sugar mixture, one at a time, making sure each egg is fully combined, and scraping down sides of bowl before adding the next. Mix in the flour in 3 parts, making sure each part is fully combined before adding the next part, scraping down sides of bowl in between additions.
Prepare selected pan(s) by evenly coating with remaining 2 tablespoons butter then dusting pan(s) with remaining two tablespoons of flour, tapping excess flour from the pan(s). Scoop batter into pan(s), making sure to fill equally if using more than one pan. Cooking time will be dependent on size and shape of pan. If you are using a standard loaf pan, cooking time will be around one hour. For bundt cake, 45 minutes. I’ve also done this in 9″ round pans with a cooking time of about 30 minutes. Cake is done when golden on top and a toothpick inserted into the top comes out clean.