Classic Pound Cake

Scribbled Underline

1 cup (227 g) unsalted butter, chilled 3 eggs, at room temperature 3 egg yolks, at room temperature 2 teaspoons vanilla extract ½ teaspoon salt cups (248 g) granulated sugar cups (196 g) cake flour


White Scribbled Underline

Cut butter into 16 pieces and place in the bowl of an electric mixer; let stand at room temperature for 30 minutes to soften slightly. 

In a small bowl, use a fork to beat together the eggs, yolks and vanilla extract. Let stand at room temperature until ready to use. 

– Preheat oven to 325 degrees F. Grease and flour an 8½ by 4½-inch loaf pan.

Beat the butter and salt at medium-high speed until smooth and creamy, about 3 minutes, stopping to scrape the bowl once. 

Reduce the mixer speed to medium and gradually pour in the sugar. Once all of the sugar is added, increase the speed to medium-high and beat until light and fluffy 

Reduce the mixer speed to medium and gradually add the egg mixture in a slow, steady stream.