Ingredients
- 16 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
- 16 ounces cake flour, plus 2 tablespoons
- 16 ounces sugar
- 9 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Directions
Arrange a rack in the middle of the oven and heat to 350 degrees F.
Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
Cream together the remaining 16 ounces of butter and the sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again, stopping once to scrape down the sides of the bowl. This will take approximately 3 minutes and the mixture may look curdled. Add the vanilla and salt and beat on medium speed for 30 seconds.
With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth.
Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour or until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.
Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.
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By DanielleVictor
on March 11, 2013
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I made this cake over the weekend and it was great! The only thing I had to change was the cooking time. After an hour my cake was just starting to become golden on top and the internal temperature was around 180. I left it in for about another 10 minutes and it got to the 210 temperature it needed and it was very golden on top.
I was surprised with how light this tasted and I'll be making this again in the future. Thanks Alton!
By Bronyal_Jimmy
on December 17, 2012
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I have made this pound cake about 8 times, my family loves it. I have read some of the complaints and I have had it happen to me, but I made a couple changes and now they are fantastic.
1. I did not let the eggs and butter come to room temp, this is a must do, improves the texture and you will not get that "egg" after taste.
2. Mix everything a min longer than you think. When mixing the butter and sugar, this needs to be the consistency of frosting, then work the eggs in. Speaking of eggs, if you are using FRESH room temp eggs, the mixture as stated before will not taste "eggy." Add them slow and again mixture this a big longer than you think ( I often use 8 and not 9 eggs
3. Weigh sugar and flour!
4. Cook at 350 degrees, after about 50 mins, pull them out, give it the tooth pick test, if wet and not crusty on top, back in for 10 to 20 mins.
Those are the changes I made to my and they come out perfect every time.
By larry.gist
on December 10, 2012
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The first time I made this cake I used cake flour, and the texture was kind of rubbery. Not sure if it was the fault of the flour or not, bu I am making it again this evening and I am going to use AP flour...
This will be the first recipe I make with my new KitchenAid stand mixer!
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