perfect pound cake

this pound cake is so perfect, buttery, dense (as a pound cake should be) and yummy. i always intend on baking it up and using it to make a parfait with custard, whipped cream and strawberries, but always end up just eating it by itself because it's so good!

mise en place

perfect pound cake
makes 1 loaf
1 stick (1/2 cup) unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
1 egg yolk
1 1/2 cups cake flour, measured and sifted
1/4 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla

butter and flour a 9" loaf pan. make sure to tap out any excess flour.

in a bowl, whisk together the flour and salt and set aside. combine the cream and vanilla in a cup and set aside.

in the bowl of an electric mixer fitted with the paddle attachment (or with a handheld mixer), cream together the butter and sugar until the mixture becomes pale, light and fluffy. add the eggs and yolk, one at time, making sure each one is well incorporated before adding the next. add the flour in 3 batches, alternating with the cream, beginning and ending with the flour. mix until everything is well incorporated but do not over mix.


pour the batter into the loaf pan and smooth out the top with a rubber spatula.

put the loaf pan in a COLD oven (you do not preheat the oven for this recipe!). turn on the oven to 350 degrees and bake for 60 - 70 minutes, until a cake tester comes out clean.

cool in the pan, on a wire rack for 5-10 mins. invert and cool completely on wire rack before serving.

bon appétit~!