Half-Pound Cake
Makes one 9-by-5-inch (23 by 13 cm) loaf cake
Experienced bakers know that equal weights of butter, sugar, eggs, and flour blended with a touch of vanilla will yield a perfect classic pound cake. This recipe calls for half-pound measures of each to achieve the gold standard of pound cakes; a golden domed rectangle with a vertical crevice on top and a delicate crumb that’s just moist enough. The butter and eggs must be at room temperature. Using cup measures is less accurate than measuring by weight, so use a scale if you have one. Slice the cake and top with fresh berries and whipped cream, glaze with your icing of choice, or serve plain with coffee; this recipe is also the base for the Cassata Siciliana.
INGREDIENTS
- 8 ounces (2 sticks/225 g) unsalted butter, at room temperature
- 8 ounces (1¼ cups/225 g) sugar
- 8 ounces (225 g) eggs (4 to 5 large eggs), at room temperature
- 8 ounces (1½ cups/225 g) all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon vanilla
DIRECTIONS
- Preheat the oven to 325°F (165°C). Butter a 9-by-5-inch (23 by 13 cm) loaf pan.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, using a hand mixer, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until each one is fully incorporated, about 30 seconds, before adding the next. Slowly add the flour and salt, and then the vanilla, beating until just combined; don’t overmix.
- Add the batter to the prepared loaf pan and smooth the top. Bake for about 1 hour and 10 minutes: When the first delicious scents start wafting from the oven (after about 1 hour), start testing at 5-minute intervals by inserting a toothpick into the thickest part of the cake; it should come out clean.
- Remove the cake from the oven and let cool in the pan for 15 minutes, then invert the cake onto a wire rack, turn it right side up, and let cool completely.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Room-temperature ingredients: Bringing the eggs and butter to room temperature ensures uniform results in a cake like this. When the components are mixed, the batter will fully emulsify and trap air that will expand during baking for an even, fluffy texture.
