Martha Stewart Classic Pound Cake

This Martha Stewart Classic Pound Cake is a dense and buttery recipe, which uses cake flour and eight whole eggs. It’s a classic, foolproof dessert, ideal for slicing and serving with fruit or glaze, and makes two large loaves.

Martha Stewart Classic Pound Cake Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
• 4 cups sifted cake flour, plus more for pans
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 3/4 cups sugar
• 8 eggs, room temperature
• 1 cup milk, room temperature
• 2 teaspoons pure vanilla extract

How To Make Martha Stewart Classic Pound Cake

1. Preheat oven and prep pans: Preheat oven to 325°F. Butter and flour two 9-by-5-by-3-inch loaf pans. Set aside.
2. Sift dry ingredients: Sift flour, salt, and baking powder together twice. Set aside.
3. Cream butter and sugar: Using an electric mixer, beat the butter until fluffy. Gradually add sugar and continue beating until light and fluffy.
4. Add eggs: Beat in eggs one at a time, making sure each is fully incorporated before adding the next.
5. Add flour, milk, and vanilla: Add the sifted flour mixture to the batter in three parts, alternating with the milk and vanilla. Mix just until combined.
6. Bake the cakes: Divide batter evenly between the two prepared pans. Smooth the tops with an offset spatula. Bake for about 1 1/2 hours, or until a cake tester inserted in the center comes out clean.
7. Cool and serve: Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely before slicing.

Recipe Tips

• Why use cake flour?
  Cake flour results in a finer crumb and lighter texture compared to all-purpose flour.
• Can I add lemon or almond extract?
  Yes, replace 1 teaspoon of vanilla with your preferred extract for flavor variation.
• What if I only have one loaf pan?
  Bake half the batter first and refrigerate the rest. Allow the first loaf to cool slightly before reusing the pan.
• How to prevent overbaking:
  Check at the 1 hour 15 minute mark. Loaves are done when a toothpick comes out clean.
• How to get a clean slice:
  Let the cake cool fully, then use a serrated knife for clean cuts.

What To Serve With Classic Pound Cake

This buttery cake pairs well with:

• Fresh strawberries or macerated berries
• Whipped cream or crème fraîche
• Lemon glaze or chocolate ganache
• Coffee or tea

How To Store Classic Pound Cake

Room Temperature: Store wrapped in plastic wrap or an airtight container for up to 4 days.

Refrigerate: Keeps for up to 1 week. Bring to room temperature before serving.

Freeze: Wrap loaves tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Classic Pound Cake Nutrition Facts

• Serving Size: 1 slice (1/16)
• Calories: 420
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 51g
• Sugar: 28g
• Protein: 5g
• Sodium: 200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For best results, substitute 1 cup minus 2 tablespoons of all-purpose flour per cup of cake flour.

Can I make this into a bundt cake?
Yes, use a well-greased and floured bundt pan and adjust baking time slightly.

Why is my cake dense or heavy?
Overmixing or using cold ingredients can lead to a dense cake.

Can I use salted butter?
Yes, but reduce added salt to 1/2 teaspoon.

Try More Recipes:

• Martha Stewart Classic Crumb Cake
• Martha Stewart Citrus Upside Down Cake
• Martha Stewart Cinnamon Streusel Coffee Cake