Classic Pound Cake
Don't be fooled by its short ingredient list—pound cake is far from simple. More often than not, it bakes up heavy, squat, and dense.
Gather Your Ingredients
Key Equipment
Before You Begin
As directed in the recipe, the butter and eggs should be the first ingredients prepared so that they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. Leftover cake will keep reasonably well for up to three days if wrapped tightly in plastic wrap and stored at room temperature.
Instructions
1.
Cut butter into 1-tablespoon pieces and place in bowl of stand mixer; let stand at room temperature for 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Beat eggs and yolks and vanilla in 2-cup liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.
2.
Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.
3.
Fit stand mixer with paddle and beat butter and salt on medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping down bowl as needed. Reduce speed to medium and gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping down bowl as needed.
4.
Reduce speed to medium and gradually add egg mixture in slow, steady stream (this should take 60 to 90 seconds). Scrape down bowl. Increase speed to medium-high and beat mixture until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer and scrape down bowl.
5.
In 3 additions, sift flour over butter mixture; after each addition, fold gently with rubber spatula until combined. Scrape bottom of bowl to ensure that batter is homogenous.
6.
Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted in center of cake comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let cake cool in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Let cake cool completely on wire rack, about 2 hours. Slice and serve.
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