This pound cake is the easiest cake I’ve ever made. A handful of common ingredients, a stand mixer and a bake. That’s it. Oh and it’s so satisfyingly good. And if you don’t have a stand mixer, then use a hand mixer. You could just use a bowl and a spoon. It will be quite the arm workout.
I’ve never given much thought as to why pound cake is called pound cake. Turns out it’s because it’s made with a pound of butter, a pound of sugar and a pound of flour.
I came across the recipe in this old SunBeam Mix Master Plus Cookbook my friend found in the box of a long-ago forgotten, sadly unused and unloved vintage stand mixer, likely from the 70s. There’s a recipe for a “Harvey Wallbanger” cake in there. Will have to try that soon.
Anyway, make this. It’s delicious and so easy.
Yield: 1 humongous loaf – 9 x 5 inch loaf pan or two 8×4 inch loaves
Here’s your RTI:
This takes a long time to bake. A minimum of 1 hour and 15 minutes. I’ve found it takes longer than that so I continue to bake checking about every 5 minutes.
The original recipe called for just 1 tbsp of lemon juice and 1 tbsp of grated lemon rind. But I like more of a citrus kick, so I added a ton more zest.
Give the pan(s) a few good firm taps on the counter before you pop the batter in the oven. That could help avoid any “bubbles” in the baked product. See my “smiling” pound cake at the bottom of this post.
- Stand Mixer or hand mixer
- Measuring cups and spoons
- A flexible spatula
- 9 x 5 inch loaf pan or two 8×4 inch loaf pans
- 1 pound butter – softened
- 1 pound granulated sugar – 2 and 1/4 cups
- 9 eggs
- 1 pound sifted flour (4 cups)
- grated zest of three lemons, three limes and three oranges (or you could use the zest of just one lemon and 1 tbsp lemon juice)
- Icing Sugar, optional for sprinkling, after the cake has cooled
- Preheat the oven to 350F.
- Grease your loaf pans
- In your stand mixer or in a bowl with hand mixer or by hand, cream the butter until it is light and fluffy. If using a stand mixer go with a slow speed to start and then go high.
- Add one egg at a time, beating well after each addition. If using a stand mixer, bring the speed right down to about 4.
- Gradually add the flour, blending thoroughly. Mix this in on a low setting to prevent the flour from fluffing everywhere!
- Add the zest (and juice if using)
- Put the batter in the pans and bake for 1 hour and 15 minutes and then start checking it for doneness after that by looking for a relatively dry knife to come out the middle
- When slightly cooled, turn cake out onto cake rack and let cool.
- When fully cooled, you can sprinkle with icing sugar.
There is something so comforting and “solid” about this cake. Not only in terms of depth but in terms of satisfaction. It’s old school and that’s a good thing.