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Pound Cake

The name pound cake refers to the fact that the traditional recipe uses a pound of flour, pound of butter, pound of eggs, and pound of sugar. A recipe for pound cake appears in the first American cookbook, American Cookery, published in 1796. By the mid-1800s, alternative recipes began using smaller portions of the same ingredients to produce a lighter version of pound cake. Today an endless number of pound cake variations exist, including vanilla, almond, sour cream, rum, lemon, cream cheese, and cornmeal pound cake.   

Recipe Servings: 16

Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • Shortening, as needed to grease pans
  • 3¼ cups all-purpose flour, plus extra to dust pans
  • 2 cups (4 sticks) butter, room temperature
  • 2 cups sugar
  • 9 large eggs

Directions

  1. Preheat the oven to 350°F.
  2. Grease two 9 x 5-inch loaf pans lightly with shortening and dust with flour.
  3. Cream the butter using an electric mixer on medium speed until creamy. Gradually add sugar while continuing to mix until light and fluffy.
  4. Add the eggs one at a time, beating after each addition.
  5. Add the flour slowly and mix just until blended.
  6. Pour the batter equally into the pans.
  7. Bake the loaves for 60 minutes with an aluminum foil tent placed over them to prevent over browning.
  8. Remove the loaves from the oven. Let them cool in the pans on a wire rack for 15 minutes before turning them out to cool completely.

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