Martha's Basic Pound Cake

4.1

(64)

Her recipe makes two tender, vanilla-scented loaves.

Servings:

16

Yield:

2 loaves

Martha makes this pound cake with cake flour often. Cake flour is more finely milled and has a lower protein content than all-purpose flour so it gives cakes a tender texture. This recipe yields two loaves so you can serve a crowd or pop one in the freezer to have on hand. The buttery, vanilla-scented loaves are classic pound cake deliciousness. We love this cake with a cup of tea in the afternoon, but it also makes a stellar dessert served with berries and whipped cream—there’s no wrong way to enjoy a slice.

Directions

Preheat oven, prep pans, and sift flour and baking powder:

Preheat the oven to 325°F. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside. Sift the flour with the salt and baking powder two times and set aside.
Cream butter; add sugar then eggs:

With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Add flour mixture to butter mixture, alternating with milk:

Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
Divide batter between pans and bake:

Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.