Classic Pound Cake
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16 tablespoons
Unsalted Butter, Softened But Still Cool
9 1/3 oz
White Sugar
3
Large Eggs, At Room Temperature
3
Egg Yolks, At Room Temperature
16 tablespoons
Unsalted Butter, Softened But Still Cool
9 1/3 oz
White Sugar
3
Large Eggs, At Room Temperature
3
Egg Yolks, At Room Temperature
1 1/2 teaspoons
Vanilla Extract
1 1/2 teaspoons
Water
1/2 teaspoon
Salt
6 oz
All Purpose Flour
Preheat oven to 325⁰F
1
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Place parchment paper inside a greased 9x5 inch loaf pan
2
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Beat butter on medium-high speed until smooth, about 15-30 seconds
3
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Once butter is smooth, sprinkle in sugar, about 30 seconds
4
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Make sure to scrape down the sides of the bowl so the sugar and butter cream evenly
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Stir eggs, yolks, vanilla and water together
5
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Add egg mixture in a slow, thin stream
6
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Add salt, then turn off mixer
7
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Sift a third of the flour into the batter, then fold it in carefully. Repeat two more times
8
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Pour batter into pan then smooth top with a spatula
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Bake for 70-80 minutes!
10
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The cake is done when a toothpick comes out clean!
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Enjoy!
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