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A Symphony of Butter and Eggs The Classic Pound Cake

A Symphony of Butter and Eggs The Classic Pound Cake

A Symphony of Butter and Eggs The Classic Pound Cake

This recipe isn't just a cake, it's a celebration of the timeless elegance of the pound cake. Imagine a luxuriously dense cake, bursting with rich flavor from a generous amount of butter and a symphony of eggs. This straightforward recipe is perfect for those who appreciate pure, unadulterated deliciousness.


  • The Buttery Foundation:
    • 2 cups (4 sticks) unsalted butter, softened
  • The Chorus of Eggs:
    • 6 large whole eggs
    • 6 large egg yolks (reserve the egg whites for another recipe)
  • Sweet Simplicity:
    • 1 ¾ cups granulated sugar
  • Pure Flavor:
    • 1 teaspoon pure vanilla extractCake Structure:
    • 3 cups all-purpose flour (or substitute ½ cup with cake flour for a lighter cake)
    • ½ teaspoon salt


  • A Foundation of Buttery Bliss: The secret to this pound cake's success lies in its incredible butter content. Preheat your oven to 350°F (175°C) to ensure even baking. Generously grease and flour a 10-inch tube pan or 12-cup bundt pan. This will help the cake release easily after baking.
  • In a large bowl (a stand mixer is recommended due to the batter quantity), use an electric mixer to cream the softened butter until it's smooth and light. This step incorporates air, contributing to the cake's final light and airy crumb.
  • Sugar Sensation: Scrape down the sides of the bowl with a spatula and add the sugar. Beat the mixture on medium speed until the sugar is fully incorporated, and the mixture is light and fluffy. This takes about 1-2 minutes.
  • The Egg Symphony Begins: In a separate bowl, whisk together the 6 whole eggs, 6 additional egg yolks, vanilla extract, and salt. This combines the wet ingredients for easier incorporation into the batter.
  • Gradual Incorporation: With the mixer on low speed, slowly pour the egg mixture into the creamed butter and sugar mixture. Gradually incorporating the eggs prevents the batter from curdling. Once all the eggs are incorporated, scrape down the sides and bottom of the bowl and beat on medium-high speed for another minute or two.
  • Folding in the Flour: Reduce the mixer speed to low and gradually add the flour, about ¼ cup at a time, until all the flour has been incorporated. Be careful not to overmix the batter, as this can lead to a tough cake.
  • Baking to Golden Perfection: Scrape down the sides and bottom of the bowl one last time and stir on medium speed for another minute to ensure even mixing. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven at 350°F (175°C) for 1 hour and 10 to 1 hour and 15 minutes. A wooden skewer inserted into the center of the cake should come out clean or with a few moist crumbs (not completely dry). Overbaking can result in a dry cake.
  • Cooling and Serving: Allow the cake to cool in the pan for at least 20 minutes. Then, run a knife around the edges and the center of the pan to loosen the cake. Carefully invert the cake onto a cooling rack and let it cool completely before serving.

Tips & Variations:

  • For a lighter cake, substitute cake flour for all-purpose flour.
  • Feel free to add a pinch of almond extract to the batter for a subtle flavor variation.
  • This pound cake is delicious on its own, but you can also dust it with powdered sugar, glaze it, or serve it with fresh fruit and whipped cream.

Embrace the simplicity and enjoy the delightful world of this classic pound cake!