| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Cook: | 2 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 3 1/2 cups all-purpose flour, plus more for the pan
- 1/2 teaspoon fine salt
- 8 large eggs, at room temperature
- 2 large eggs yolks, at room temperature
- 2 tablespoons milk, at room temperature
- 4 teaspoons pure vanilla extract
- 2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan
- 2 3/4 cups sugar
- 1 teaspoon lightly packed finely grated lemon zest
Instructions
- Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
- Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
- Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
- Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
- Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 643 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 1 g |
| Sugar | 46 g |
| Protein | 9 g |
| Cholesterol | 236 mg |
| Sodium | 152 mg |
Reviews
This pound cake recipe stands up pretty darn well to my “Mama’s” famous pound cake family recipe. I substituted whole milk for vanilla flavored almond milk creamer; I added 1 TB sour cream as well. My son beat the batter for 15-20 minutes with a hand-held mixer at low speed and then we slowly incorporated the other ingredients at medium speed. Once all the ingredients were added, he beat the batter at low speed some more. All I all, he beat the batter for about 45 minutes. I let the batter sit in a covered bowl for 15-20 minutes before I baked it. Bon delicieux!
This pound cake was awesome! I’ve used this recipe four times already! Great!
Excellent! Made two beautiful loaves. I added a glaze the last 10 minutes of cooking: 2T sugar, 1 tsp vanilla and 1 tsp water. Mix and brush on top of loaves.
great
this
This recipe is simple enough that even I could do it! It is absolutely wonderful!
The pound cake has a good taste/flavor to it but it has a heavy consistency…As I was mixing dry ingredients I realized the recipe had no baking powder in it..Is this an error as I make many types of pound cakes and I never made one without baking powder and or baking soda. That would probably lighten the consistency somewhat…Please advise if it is an error.
This cake is amazing and has my entire family making requests at every birthday party… even my picky nephews love it.
REMINDS ME OF THE POUND CAKE MY GRANNY USED TO BAKE.
I found this recipe to be delicious. The first timed I cooked this pound cake I forgot to lower the temperature of the oven, but it was perfect the second time. I wish I had a recipe for the perfect glaze to remind me of Grandma’s good cooking.