Who doesn’t love a good slice of pound cake! Well, in celebration of today’s national holiday I have collected some of the best pound cake recipes that I could find! Enjoy!
Mama’s Pound Cake-courtesy of Paula Dean
- 1/2 pound (2 sticks) butter, plus more for pan
- 1/2 cup vegetable shortening
- 3 cups of sugar
- 5 eggs
- 3 cups all-purpose flour, plus more for pan
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
The Best Pound Cake Recipe
- 2 cups unsalted butter softened (455g)
- 3 ½ cups granulated sugar (700g)
- 6 large whole eggs
- 6 large egg yolks
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour* (438g)
- Preheat your oven to 350F (175C) and generously grease and flour a 10″ tube pan. Shake out excess flour and set aside.
- Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.
- Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
- In a separate, medium-sized bowl, combine your eggs, egg yolks, vanilla extract, and salt.
- Use a fork to lightly beat the eggs until egg yolks are broken up and salt and vanilla are incorporated.
- With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (don’t pour all the egg mixture in at once, if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
- Reduce mixer speed to low and gradually, about 1/4 cup at a time, add flour to the batter until all has been added.
- Scrape down the sides and bottom of the bowl and stir again on medium speed until well-combined and beat for another minute.
- Spread batter evenly into the prepared tube pan, use a spatula to smooth the surface of the batter.
- Transfer to 350F (175C) oven and bake for an hour and ten to an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry)
- Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center.
- Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.
Traditional Pound Cake
- 2 cups softened salted butter or 1 pound
- 2 cups sugar or 1 pound
- 9 large eggs or 1 pound
- 3 1/4 cups all-purpose flour or 1 pound
- Lightly grease 2 (9×5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees.
- In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth.
- Add in eggs one at a time and beat until smooth. Slowly add in flour, mixing in between additions.
- Pour in prepared pans.
- Bake in the preheated 350-degree oven for 1 hour. Tent with aluminum foil to prevent over-browning. Cool in the pans for 15 minutes before removing to a wire rack to cool completely.