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One Pound Cake

One Pound Cake

A classic pound cake recipe with rich, buttery flavor and dense yet tender crumb that melts in your mouth. Based on Rose Levy Beranbaum's 'The Perfect Pound Cake' from 'The Cake Bible,' this version has been extensively tested to ensure flawless results every time. It's elegant enough for special occasions yet simple enough for everyday enjoyment.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tablespoons full-fat milk at room temperature
  • 3 large eggs at room temperature (150-165g total weight)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup cake flour, sifted
  • 3/4 cup caster sugar (superfine sugar)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 13 tablespoons (185 grams) unsalted butter, softened to 18°C/64°F

Equipment

  • 8.5" x 4" loaf pan
  • stand mixer or electric beater
  • oven
  • wire rack
  • small sharp knife

Method
 

Instructions
  1. Preheat oven to 180°C/350°F (165°C fan) with shelf arranged so loaf pan will sit in middle of oven
  2. Grease 8.5" x 4" loaf pan with unsalted butter, dust with flour and knock out excess
  3. Lightly whisk together milk, eggs, and vanilla in medium bowl and set aside
  4. Place flour, sugar, baking powder, and salt in large bowl or stand mixer, beat 30 seconds on low speed
  5. Add softened butter and half of egg mixture, beat on low speed 30-40 seconds until incorporated
  6. Increase to high speed and beat for 1 minute to develop structure
  7. Scrape down bowl, add half remaining egg mixture, beat 20 seconds on high speed
  8. Scrape down sides, add remaining egg mixture, beat 20 seconds
  9. Scrape batter into prepared loaf pan and smooth the top
  10. Bake 30 minutes until top begins to split slightly
  11. Quickly open oven and make light cut along split with small sharp knife to help it open nicely
  12. Bake another 20-25 minutes until skewer inserted in center comes out clean
  13. Cool in pan 10 minutes, then turn out onto wire rack to cool completely

Notes

Use room temperature ingredients for best results. Don't overmix once flour is added. Use oven thermometer for accurate temperature. Cake flavor improves after a day. Stores well wrapped at room temperature for 3 days or frozen for 3 months.