Classic Pound Cake

Classic Pound Cake

A rich, dense, and buttery pound cake, true to its name with equal parts butter, sugar, eggs, and flour. This modernized version scales down the original large recipe to a more manageable size, perfect for a standard loaf or bundt pan. It's a versatile cake, delicious on its own or as a base for fancy decorations.

Ingredients

  • 1 cup Unsalted Butter, softened (2 sticks (227g). Original recipe calls for 1 lb (4 sticks).)
  • 1.5 cups Granulated Sugar (Approx. 300g. Original recipe calls for 1 lb (approx. 2 cups).)
  • 5 whole Large Eggs (Separated into yolks and whites. Original recipe calls for 10 eggs.)
  • 2 cups All-Purpose Flour, sifted (Approx. 240g. Original recipe calls for 1 lb (approx. 3.5-4 cups).)
  • 0.5 teaspoon Ground Mace
  • 2 tablespoons Brandy
  • 0.5 teaspoon Salt (Modern addition for flavor balance.)
  • 1 teaspoon Vanilla Extract (Modern addition for flavor.)

Instructions

  1. 1Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or a 10-cup bundt pan, ensuring all crevices are coated. Set aside.
  2. 2In a large mixing bowl, using an electric mixer on medium speed, cream the softened unsalted butter until light and fluffy, about 3-5 minutes.
  3. 3Gradually add the granulated sugar to the creamed butter, a few tablespoons at a time, continuing to beat on medium-high speed until the mixture is very light in color and fluffy, about 5 minutes.
  4. 4In a separate small bowl, beat the 5 egg yolks with a fork or whisk until they are thick and lemon-colored, about 2-3 minutes.
  5. 5Add the beaten egg yolks to the butter and sugar mixture, beating on medium speed until fully incorporated, about 2 minutes. Scrape down the sides of the bowl as needed.
  6. 6In a separate medium bowl, whisk together the sifted all-purpose flour, ground mace, and salt until well combined.
  7. 7Gradually add the flour mixture to the wet ingredients in three additions, alternating with the brandy and vanilla extract. Begin and end with the flour mixture. Mix on low speed until just combined after each addition, being careful not to overmix, about 3-4 minutes total.
  8. 8In a clean, dry bowl, using clean beaters, beat the 5 egg whites on high speed until stiff and dry peaks form, about 3-4 minutes. Be careful not to overbeat.
  9. 9Gently fold the beaten egg whites into the cake batter in two additions using a rubber spatula. Fold until just combined, being careful not to deflate the whites, about 2-3 minutes.
  10. 10As per the original recipe, beat the entire batter vigorously for 5 minutes. While modern recipes often advise gentle folding after adding whites, this step is characteristic of older pound cake methods and contributes to its dense texture.
  11. 11Pour the batter evenly into the prepared loaf or bundt pan. Smooth the top with a spatula.
  12. 12Bake in the preheated 325°F (160°C) oven for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. If using for fancy ornamented cakes and baking in a dripping-pan (sheet pan for a thinner cake), bake at 350°F (175°C) for 30-35 minutes.
  13. 13Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely, about 15-30 minutes more. Slice and serve.
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