This traditional pound cake recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs, and flour with no salt, baking powder, or flavoring. Vanilla or almond extract can be added if desired.
Ingredients
- white sugar: 3 cups
- butter: 2 cups (softened)
- eggs: 6 piece
- all-purpose flour: 4 cups
- milk: 0.66667 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans, then line with parchment paper.
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Cream together sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Beat in flour alternately with milk, mixing just until incorporated. Pour batter evenly into the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 70 minutes.
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Run a small knife around the edges of each pan. Allow cakes to cool in the pans for 10 minutes, then invert, peel off the parchment, and cool completely on wire racks.
