Martha Stewart Best Pound Cake

Martha Stewart best pound cake is a buttery, tender dessert loaf made with butter, eggs and sugar that comes together in 1 hour 45 minutes. Save this easy dessert recipe for Sunday dinner, holiday gatherings or afternoon coffee, because it's a simple, make-ahead loaf that slices beautifully.

Beat the butter and sugar for a full 8 minutes, until the mixture turns pale and fluffy. Cut that short and the cake bakes up heavy, because the whipped butter is what holds the air.

Martha's team gives you two cakes in one recipe: a classic dense version and a lighter one that adds baking powder and sour cream. That choice lets you decide the crumb before you start, so you never have to guess.

Martha Stewart Best Pound Cake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Calories

420

kcal

Whipped butter and sugar give this loaf a fine, tender crumb with a golden crust. The lighter variation, made with sour cream and baking powder, bakes up softer and less dense.

Ingredients

• 1 pound (3 ¼ cups) all-purpose flour, plus more for pans
  

• 2 teaspoons coarse salt
  

• 1 tablespoon baking powder (lighter version only)
  

• 1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
  

• 1 pound (2 ¼ cups) sugar
  

• 1 teaspoon pure vanilla extract
  

• 9 large eggs, room temperature
  

• 3/4 cup sour cream, room temperature (lighter version only)
  

Directions

• Prep the pans: Preheat the oven to 325°F, then butter two 9-by-5-inch loaf pans and dust them with flour, tapping out the excess. Whisk 1 pound (3 1/4 cups) all-purpose flour and 2 teaspoons coarse salt together in a bowl. For the lighter version, add 1 tablespoon baking powder at the same time.
• Cream butter and sugar: Beat 1 pound (4 sticks) room-temperature butter and 1 pound (2 1/4 cups) sugar on high speed for about 8 minutes. Once the mixture is pale and fluffy, scrape down the sides of the bowl.
• Add vanilla and eggs: Reduce the mixer to medium and beat in 1 teaspoon vanilla extract. Then add the 9 room-temperature eggs one at a time, beating thoroughly after each and scraping down the bowl as you go.
• Fold in the flour: Turn the mixer to low and add the flour mixture in 2 batches. For the lighter version, alternate the batches with 3/4 cup room-temperature sour cream, and beat only until everything is just incorporated.
• Fill the pans: Divide the batter evenly between the two prepared pans, then tap each pan on the counter to settle the batter. Smooth the tops with an offset spatula so the cakes bake level.
• Bake the cakes: Bake for about 70 to 75 minutes. A cake tester inserted into the center of each loaf should come out clean.
• Cool and turn out: Set the pans on a wire rack and let them cool for 30 minutes. Then turn the cakes out onto the rack to cool completely before slicing.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, USA Pan 1-pound loaf pan, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the difference between the classic and lighter pound cake?

The classic version is dense and rich, built on just butter, sugar, eggs and flour. The lighter one adds 1 tablespoon baking powder and 3/4 cup sour cream, which gives a softer, less dense crumb.

Why do the butter and eggs need to be at room temperature?

Room-temperature ingredients blend into a smooth, stable batter, while cold eggs can make the creamed butter curdle. Set them out for about an hour before you start.

How do I store leftover pound cake?

Wrap the cooled loaf tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, wrap it in a second layer of foil and freeze it for up to 2 months.

Can I bake this in a different pan?

A bundt or tube pan works too, though the bake time changes, so start checking with a cake tester about 15 minutes earlier. Always grease and flour the pan well so the cake releases cleanly.

What is the most common pound cake mistake?

Under-beating the butter and sugar is the big one, because that creaming step traps the air the cake relies on. Beat for the full 8 minutes, and mix gently once the flour goes in.