Classic Pound Cake

Author: Shelly
Prep Time: 10 minutes Cook Time: 80 minutes Total Time: 1 hour 30 minutes Yield: 16 slices 1x
Category: Cake Method: Oven Cuisine: Dessert

★★★★★
4.8 from 28 reviews

Description:
This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake
that is perfect topped with strawberries and whipped cream!

Ingredients:
2 cups salted butter, room temperature
2 cups granulated sugar
9 large eggs
3 1/4 cups all purpose flour

Instructions

Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and
flu y. Add the eggs, one at a time, mixing until combined, scraping the sides as needed.

Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.

Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is
browning too much on the top, tent with foil.

Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

Notes:
i Store airtight for up to 3 days.
i Notes:
 i I find that this cake is best if it sits overnight before slicing, as it becomes more moist.
i Storage tip: Carefully flip the cake back into the bundt pan if storing overnight before slicing. You need to
remove it from the pan to endure it doesn’t stick, but carefully flipping it back in and covering it tightly to sit is
an easy way to store it airtight!
i Serve with whipped cream and fruit, icing, or ice cream.

Nutrition Facts
Serving Size 1 slice
Serves 16

Amount Per Serving

Calories 433

% Daily Value*

Total Fat 25.9g 33%

Cholesterol 165.6mg 55%

Sodium 223.1mg 10%

Total Carbohydrate 44.6g 16%

Sugars 25.1g

Protein 6.4g 13%

Vitamin A 27% Vitamin C 0%

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