| | | Classic Pound Cake Serving Size: Two 9x5x3-inch loaves Ingredients Melted butter, for brushing loaf pans
1 pound unsalted butter
1 tablespoon vanilla extract
1 pound sugar
1 pound eggs, about 8 large
1 pound cake flour
1/4 teaspoon salt
Directions - Preheat oven to 350 degrees F.
- Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter.
- Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.
- Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended.
- Pour half of the batter into each prepared loaf pan. Bake the cakes for about 1 hour or until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Once cooled, remove cakes from the pan and cool further on the rack. Serve slightly warm or use as needed.
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