Pound Cake

Pound Cake

Growing up, my wife's grandmother would make this pound cake regularly. We were disappointed that we couldn't find the recipe among her handwritten index card file of recipes, but then we realized that she had never transcribed it - she simply followed the recipe from her well-loved copy of Joy of Cooking.

The instructions below will give you a rich pound cake with an incredible crumb and rich texture. Despite the delicious results, it wasn't quite the same as my wife remembered. After a little trial and error, we found the difference - my wife's grandmother would just dump all of the ingredients below in a bowl and cream with an electric mixer. The resulting batter is much more runny and bakes up with an incredible soft and light texture. If you want a traditional pound cake follow the steps below. If you want a light and delicate version, just put it all in a bowl and mix. Either way, it's the best pound cake I've ever had.
  • Prep: 20 min
  • Cook: 1 hour - 1 hour 20 min
  • Total: 1 hour 40 min
  • Yields 1 cake or 3 loaves
Pound Cake

Carbohydrate Counts

Carbs-per-gram ratio: 0.4834

Carb calculations Weight Carbs
Sugar 682g (682g)
Cake flour 512g (380g)
Milk (13g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Two Hours Before
  • 2 cups (4 sticks) butter
  • Place butter on counter and let rise to room temperature.
  • Batter
  • Preheat oven to 350°F.
  • reserved butter
  • In a separate large bowl, cream butter using an electric mixer.
  • 682g / 3 cups sugar
  • Add sugar to butter and cream with an electric mixer until light and fluffy.
  • 8 eggs
  • Add eggs one a time and cream with an electric mixer until fully combined. Set aside.
  • 512g / 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  • 1 cup milk
  • 2 ½ teaspoons almond extract
  • Pour milk into a measuring cup and add almond extract to milk.
  • reserved flour mixture
  • reserved milk
  • Add ½ of the flour mixture and ½ of the milk to the creamed butter and beat with an electric mixer to combine. Repeat with remaining milk and flour and mix to combine.
  • Baking
  • cooking spray
  • parchment paper
  • Lightly coat a large bundt pan or three (3) loaf pans with cooking spray and line with parchment paper. Allow paper to hang out over sides to make it easier to pull out pound cake.
  • Pour batter into bundt pan or divide batter evenly between loaf pans. Bake at 350°F until top is golden brown and an instant read thermometer inserted into the center reads 195°F, about 1 hour to 1 hour 20 min.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/pound-cake/). Adapted from Rombauer, Irma S. and Becker, Marion R. The Joy of Cooking. (Bobbs-Merrill Company, 1963.) p. 626.
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