How to Make the Perfect Pound Cake

Spray a fluted tube pan generously to prevent sticking.

Preheat the oven to 350°F.

In a bowl, combine 2 and 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix until well combined.

In a mixer, add 4 sticks of softened butter and 1 and 3/4 cups of granulated sugar. Cream together on low speed until light and fluffy.

Add 6 eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.

Add 1 and 1/2 teaspoons of pure vanilla extract and mix until incorporated.

Add the flour mixture to the bowl all at once and mix on low speed for 1 minute, stopping to scrape down the bowl as needed until smooth.

Transfer the thick batter into the prepared pan and smooth the top.

Bake in the preheated oven for 50 to 55 minutes, testing with a cake tester to ensure it comes out clean.

After baking, let the cake cool in the pan for 15 minutes.

Loosen the sides of the cake from the pan, especially if it has baked over the flute in the middle.

Invert the cake onto a serving plate or cake board.

Dust the top with confectioner sugar for serving.

Equipment Needed

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