Fall
by: Yossy Arefi
July14,2021
4.6
5 Ratings
- Makes one 9 by 5 by 3-inch cake
Jump to Recipe
Author Notes
Pound cake is one of the simplest cakes to make—and one of my very favorites. This one is made from a combination of light brown and granulated sugar, which gives it just a bit more flavor than the traditional recipe. Make sure to cream the butter until it is very light and fluffy and beat the eggs into the batter thoroughly. This will give your finished cake the perfect texture and crumb. Pound cake also tastes best a day or two after you bake it, so feel free to bake this in advance. —Yossy Arefi
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 1/2 cupsall-purpose flour
- 1/2 teaspoonbaking powder
- 1/4 teaspoonsalt
- 6 ounceshigh quality unsalted butter, softened
- 3/4 cupsugar
- 3/4 cuplight brown sugar
- 3 large eggs, at room temperature
- 1/2 teaspoonvanilla extract
- 1/4 teaspoonalmond extract
- 1/2 teaspoonlemon zest
- 1/2 cupwhole milk, at room temperature
Directions
- Preheat the oven to 325º F and butter and flour a 9 by 5 by 3-inch loaf pan.
- In a small bowl, whisk the flour, baking powder, and salt together.
- Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add in the eggs one at a time, scraping down the sides of the bowl and mixing for 30 seconds after each addition. Add the extracts and lemon zest.
- Turn the mixer down to low and alternately add the flour and milk in three additions each. Do not over mix. Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake the cake until golden and a toothpick inserted into the center comes out clean, about 40 minutes. Let the cake cool in the pan on a rack for 30 minutes, then turn the cake out onto the rack to cool completely. Store, wrapped in plastic wrap at room temperature, for up to 4 days.
Tags:
- Cake
- American
- Cheese
- Milk/Cream
- Summer
- Fall
- Winter
- Spring
- Dessert
See what other Food52ers are saying.
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Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at apt2bbakingco.blogspot.com & yossyarefi.com.
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12 Reviews
ChelseaTemple July 17, 2022
I reduced the sugar to 1c (200gr) total without sacrificing any flavor, but I didn’t get the deep exterior browning you usually see in pound cake because of it. Mine needed an extra 10 mins in the oven before I could get a toothpick to come out clean, but it is still very moist.
kara November 12, 2021
Great recipe, but I had to leave it in the oven for an additional 20 minutes.
Rekrab82 February 29, 2020
Do you think you could maybe start you could start sharing recipes with the Metric measurements adjacent?
The internet is world wide and only N America uses the imperial system these days.
Delphine September 5, 2020
I totally agree!
As european (french) I find this measurement system SO inapropriate and annoying for baking...
After converting into metric system I can say the recipe is very.very good. A Classic. Smells likee in grandma's kitchen🤗
KLS June 30, 2021
So sorry to hear the EU does not have access to google :(
Barbara B. January 30, 2018
I have made all flavors of pound cakes for 50 years...This is my all time FAVORITE classic...love the combination of vanilla, almond and lemon zest...perfection!
allykat May 1, 2016
Tasted like my local bakery's pound cake. Was great!
Nicole L. May 1, 2016
I made this cake, and like any baking recipe I follow all the instructions. And this cake was BLAND! why?
Nancy D. March 26, 2017
Did you forget the salt?
Daisy April 30, 2016
Since I don't like almond flavor, I omitted it and added extra vanilla and lemon zest.
Etta February 20, 2016
This is a great basic recipe with lots of possibilities. I added 1/2 lb. of chopped frozen rhubarb and want to try sour cherries next. (I also reduced both sugars to 1/2 c. each.)
Hollie D. May 14, 2015
I'm going to try this with a dollop of whipped cream and some fresh fruit this weekend, thanks!
