The Best Pound Cake Recipe

A easy traditional, this definitely is the quality pound cake recipe!

even as pound cake has traditionally been made with a pound every of butter, sugar, eggs, and flour, I’ve made a few small changes for the first-rate flavor (good day, vanilla extract!). My recipe has a tender, buttery crumb that’s flawlessly dense without being in any respect dry or crumbly and i think you’re truly going to like it! 

INGREDIENTS

• 1 Tablespoon vanilla extract
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour* (438g)
• 2 cups unsalted butter softened (455g)
• 3 ½ cups granulated sugar (700g)
• 6 large eggs + 6 large yolks

INTRUCTIONS

1. Preheat your oven to 350F (175C) and generously grease and flour a ten" tube pan. Shake out excess flour and set aside.
2. area your butter in a large bowl (this recipe makes a number of batter! I advise the use of a stand mixer when you have one) and use an electric powered mixer to conquer the butter until it's far creamy and clean.
3. Scrape down the edges of the bowl and add the sugar. Beat until the components are properly combined and mild and fluffy (about 1-2 mins).
4. In a separate, medium-sized bowl, integrate your eggs, egg yolks, vanilla extract, and salt.
5. Use a fork to gently beat the eggs until egg yolks are damaged up and salt and vanilla are included.
6. With mixer on low pace, slowly pour egg combination into your batter, permitting it to regularly come to be integrated (don't pour all of the egg aggregate in without delay, if you cannot manage a steady stream then upload the egg mixture in about 6 parts, permitting each part to come to be well included before adding more). once all of the egg mixture is integrated, pause to scrape down the perimeters and bottom of the bowl, then increase speed to medium-high and beat for some other 1-2 mins.
7. reduce mixer speed to low and gradually, approximately 1/4 cup at a time, upload flour to the batter until all has been delivered.
8. Scrape down the edges and backside of bowl and stir once more on medium pace till well-blended and beat for another minute.
9. spread batter calmly into organized tube pan, use a spatula to smooth the floor of the batter.
10. switch to 350F (175C) oven and bake for an hour and ten to an hour and fifteen  mins or until a timber skewer inserted within the center of the thickest part of the cake comes out easy or ideally with some moist crumbs (do now not over-bake this cake or it'll be dry)
11. allow cake to cool for at the least 20 minutes then run a knife across the sides of the tube pan and the middle.
12. carefully invert pound cake onto a cooling rack and allow to cool absolutely earlier than serving.

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