Classic Pound Cake

By Lady Butterfly

Ingredients

• 1 pound (3 1/4 cups) all-purpose flour
• 1 tablespoon coarse salt
• 4 sticks softened unsalted butter, plus more for pans
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large, room-temperature eggs

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Makes 2 cakes

Directions

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.

Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.

Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.