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Vintage Pound Cake recipe


Vintage Pound Cake recipe

Pound cake is the mother of all butter cakes. The earliest recipe for pound cake dates to 1796, and includes one pound each of four ingredients: flour, sugar, eggs, and butter. As time passed however, the ingredient list changed a bit to reduce the fat content. This generally necessitated the addition of a leavening agent such as baking powder, which in turn resulted in the lighter, less-dense pound cake which are common today.

Pound cake is typically baked in either a loaf pan or in a bundt pan. The pan must be greased. If you are so inclined, you can dress up the recipe with some citrus zest, spices, or dried fruit. When served, glaze with icing or dust with confectioners' sugar.

Now you can make a Pound Cake recipe at home in all its retro glory.

Pound Cake recipe


Preheat oven to 350 degrees F. Grease a loaf pan.

In a large mixing bowl, whisk together the butter and sugar until fluffy.

Add the eggs one at a time, mixing until just combined.

Add the vanilla extract and salt, mixing until just combined.

Fold in the flour until just mixed.

Pour the mixture into the cake pan. Bake 1 hour or until tester is clean.

Remove the cake from the oven. Cool in the loaf pan for 15 minutes, then transfer the cake to a rack to cool completely.

Serves: 12.

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