Classic Pound Cake
Ingredients
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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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1 cup unsalted butter
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1 cup sugar
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4 large eggs
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1 teaspoon salt
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1 teaspoon vanilla extract
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Grease the pan
Evenly rub 1 tablespoon butter along the bottom and sides of the loaf pan. Dust the pan with 2 tablespoons of flour then tilt and shake the pan to evenly coat the interior. Shake out any excess flour and discard.
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
loaf pan
measuring spoons
Cream the butter and the sugar
In a large bowl, or in the bowl of the stand mixer fitted with a paddle attachment, combine the butter and the sugar. Mix on medium speed for 3 minutes, until the mixture is very light in color and fluffy.
1 cup unsalted butter
1 cup sugar
large bowl
hand mixer
Add the eggs
Decrease the speed to low and add the eggs one at a time, incorporating each one before adding the next. Scrape down the bowl.
4 large eggs
spatula
Add the salt and vanilla
Add the salt and vanilla. Mix on low speed until combined.
1 teaspoon vanilla extract
1 teaspoon salt
Add the flour
Stop the mixer. Add the flour, and then mix on lowest speed just until combined. Scrape down the bowl and the paddle, then mix again on lowest speed for about 10 seconds, just to make sure everything is combined.
1¾ cups all-purpose flour
measuring cups
Add the batter to the pan
With the spatula, pour and evenly spread the batter into the prepared loaf pan.
Bake the pound cake
Place the loaf pan on the bottom shelf of the June Oven. Bake the cake 1 hour, until a toothpick comes out clean when inserted near the center. If desired, follow directions on your June to continue cooking.
Cool and serve the cake
Remove the pan from the June Oven and transfer to a cooling rack. Allow the cake to cool in the pan 15 minutes, then invert the pan to unmold the cake onto the wire rack. Set the cake domed-side up again and allow it to cool completely.
cooling rack
Serve
Once cooled, slice and serve the cake.