The Best Pound Cake

Name: The Best Pound Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Western
Ingredients: 3 tbsp milk , full fat, at room temperature; 3 [large eggs](https://www.recipetineats.com/eggs-used-for-baking-temperature-and-size/) , at room temperature (150 – 165g / 6oz total including shell, Note 1); 1 1/2 tsp vanilla extract; 1 cup cake flour , sifted (if using cup measures, measure after sifting, Note 2); 3/4 cup caster sugar (superfine sugar); 3/4 tsp baking powder , [check to ensure it's still good](https://www.recipetineats.com/baking-basics-how-to-check-your-baking-powder-is-still-active/) (Note 3); 1/4 tsp salt; 13 tbsp (185 grams) butter, unsalted, softened to 18°C / 64°F; (Note 4)

1h 40m·Western

1 / 11

Prep20 min

Cook50 min

Additional30 min

Total1h 40m

RecipeTin Eats

Ingredients

3 tbsp milk , full fat, at room temperature
3 [large eggs](https://www.recipetineats.com/eggs-used-for-baking-temperature-and-size/) , at room temperature (150 – 165g / 6oz total including shell, Note 1)
1 1/2 tsp vanilla extract
1 cup cake flour , sifted (if using cup measures, measure after sifting, Note 2)
3/4 cup caster sugar (superfine sugar)
3/4 tsp baking powder , [check to ensure it's still good](https://www.recipetineats.com/baking-basics-how-to-check-your-baking-powder-is-still-active/) (Note 3)
1/4 tsp salt
13 tbsp (185 grams) butter, unsalted, softened to 18°C / 64°F; (Note 4)

Instructions

13 steps

Preheat the oven to 180°C/350°F (165°C fan) with the shelf arranged so the loaf pan will sit in the middle of the oven.

Prepare pan: Grease a 21.5 x 11.4 x 6.9cm / 8.5 x 4" loaf pan with unsalted butter, then dust with flour, knocking out excess (Note 2)

Whisk wet: In a medium bowl, lightly whisk together the milk, eggs and vanilla. Set aside.

Whisk dry: Place the flour, sugar, baking powder and salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or the stand mixer.

Add butter and half eggs: Add the softened butter and 1/2 of the egg mixture. Beat on Speed 1 until incorporated (about 30 – 40 secs) – it will become a thick batter. Increase to Speed 7 and continue to beat for 1 minute.

Add half of remaining egg mix: Scrape down the bowl. Add half the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds on Speed 7.

Add remaining egg mix: Scrape down the sides again. Add all the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds.

Fill pan: Scrape batter into the prepared loaf pan and smooth the top.

First bake (30 min): Bake for 30 minutes until top begins to split slightly.

Cut split (optional): Working quickly, open the oven (do not take pan out) and make a light cut with a small, sharp knife along the split (15 cm / 6") to help the split to open up nicely. Work fast – do not leave oven open for long or the cake will collapse.

Second bake (20 min): Bake another 20-25 minutes until a skewer inserted in the centre comes out clean. If the cake is getting dark you can cover it with a loose sheet of foil towards the end of the bake time.

Cool: Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.

Serving: Serve thick slices with any of the following or a combination – whipped cream and fruit (traditional); just butter; butter + honey (pictured in post); a fruit compote; mascarpone or thick yogurt with crushed nuts (pistachio would be fabulous!). See in post for more ideas.

Progress

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