Pound Cake

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: American Classics V: A Pound of Cake

Rated: 4 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
10 to 12 servings

Times:

Prep: 30 min
Inactive Prep: 10 min
Cook: 1 hr 0 min
Total:: 1 hr 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Directions

16 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon

Ingredients

16 ounces cake flour, plus 2 tablespoons
16 ounces sugar
9 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Blackberry Hand Pies

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Pound Cake
Liu Washington, DC 02-06-2010
Flag

Best pound cake I ever made
Rated: 5 stars out of 5

I am a big fan of pound cake but this simple recipe is the best I have. I only want to make one loaf so I just halved the... recipe (one cup sugar, one cup flour, 4 eggs and 8oz Irish butter). The cake turned out moist on the inside and slightly browned on the outside. I am skeptical after reading all the negative comments but I'm glad I made it. I think the secret is probably slowly mix all the ingredients.Read more
recipe Pound Cake
Rebecca Edwardsville, IL 02-05-2010
Flag

A Nice Change From Too Rich Desserts
Rated: 5 stars out of 5

I was a little hesitant to follow this recipe after reading the "custard" comments. I decided to try it Alton's way to the... letter the first time around and then tweak it to my liking if necessary. I didn't find it to be necessary at all. This is a delicious and moist pound cake, and it's a real treat for those of us who don't want that overly sweet, icing covered cake. You can always add strawberries and whipped cream or other toppings if you want to "dress it up." For those of you who don't have a food scale: Try using 3 cups of cake flour and 2 1/4 cups of granulated sugar. According to my food scale, each of those measurements equal 1 pound. Near the end of baking, even if you see that it's golden brown, be sure to wait for that tell-tale pound cake crack on the top to be sure the batter is done through and through.Read more
recipe Pound Cake
null null, null 01-31-2010
Flag

Easy and Delicious!
Rated: 5 stars out of 5

With my trusty stand mixer to help me out, this cake was a breeze to make! I had never cooked with cake flour before, and... actually had some trouble finding it in the store. After doing a search online for what I might be able to substitute it with, I read that in many cases, Cake flour comes in a BOX and not a BAG like other flour. Not wanting to compromise, I went to a different store and found the box right on the top shelf. Followed the recipe, and it's delicious! The texture is a lot lighter and fluffier than the store-bought stuff I'm used to (perhaps because of the cake flour?) but it is great nonetheless. Next time I'll use a different flour and see if it turns out or not. I had absolutely no trouble with the cake being eggy or runny. Bookmark this recipe for sure. I'd love to try some variations. Almond extract instead of vanilla? Mm... Read more
recipe Pound Cake
May Jacksonville, FL 01-30-2010
Flag

Used cups instead of Pounds
Rated: 5 stars out of 5

I don't have a kitchen weight machine , so I converted everything in to cups. 2 cups of sugar , 2 cups of cake flour . I... don't have any baking pan that he suggested so I bought aluminiun 8x4 loaf and I used 3 instead of 2 . I baked for about 1 hour and it was perfect...this recipe is being saved.Read more
recipe Pound Cake
Margo Liverpool, NY 01-30-2010
Flag

You have to make this pound cake!
Rated: 5 stars out of 5

I had never made a pound cake before but after watching Alton make this I was convinced I could do it. The recipe was easy... to follow and made a moist, tender cake. I warmed some strawberry jam to lightly pour over the slices. Afternoon tea could not have been better ! Thanks Alton! Read more
recipe Pound Cake
Penelope Prestonsburg, KY 01-30-2010
Flag

ALTON!!! START USING CUPS!!!
Rated: 1 stars out of 5

I am a huge "good eats" fan but I cannot make some of the recipes because of the "ounce" thing instead of cups. I have looked... into buying a scale but, at this time it is not affordanle for me. PLEASE ALTON, can you start using cup measurements too? Read more