Photo: Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
Yield
Makes 10 to 12 servings

Just 7 ingredients - and all of them common pantry staples - are all you need for this rich classic pound cake recipe.

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.

Step 2

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.

Step 3

Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)

Step 4

Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

Step 5

Note: For testing purposes only, we used White Lily All-Purpose Flour.

Chef's Notes

For the best results, preheat your oven to 300º before you begin. We also soften butter at room temperature for 30 minutes.

Ratings & Reviews

Patombeck
December 12, 2015
Cracked on top and lifted from cake. What did I do wrong?

JanetAnne
January 17, 2016
Lovely recipe I use it all the time  

Lukyldy172
March 13, 2016
Well I baked it with truvia baking blend where you cut down from 1 cup to 1/2 cup. It was good but heavy. I'm going to continue exploring with this recipe to try to figure out what works best. Please help me in trying out different things by leaving suggestions. Thanks

Sandra2
November 30, 2015
Did you follow the instructions exxactly as explained? Mixing times? Where are you? Because sometimes altitud and the air humidity play a role when baking... I am in Canada and just made the cake yesterday everything was fairly good except it came out a bit dense at the bottom. Everything else was just fine: flavour, density, looks.

Meram72
December 08, 2015
She said she used 4 cubes of butter or was it 4 sticks

mwood7555
December 11, 2015
My guess is your poor results were from using margarine instead of butter. That would explain the oily texture. Try it again with butter!

Bon505
December 11, 2015
My guess is your poor results were due to using margarine rather than butter as called for in the recipe. That would explain the oily texture. Try it again with butter and I'm sure you'll have a better cake!

Txschic
December 12, 2015
It calls for butter not margarine. Most pound cakes you use real butter. Just a suggestion.

zbaker
December 13, 2015
Margarine does not bake  like butter.  You need to use real butter, preferably unsalted.  

Kathleen53
December 16, 2015
It sounds like you used margarine instead of butter? That might be the problem; recipe calls for real butter.