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Pound Cake

Makes: 12 slices


● 2 cups unsalted butter softened
● 3 ½ cups granulated sugar
● 6 large whole eggs
● 6 large egg yolks
● 1 tbsp vanilla extract
● 1 tsp salt
● 3 ½ cups all-purpose flour


Preheat your oven to 350F bake or 325F convection and generously spray, with non-stick spray, a 10 inch tube pan or 12 cup bundt pan. Place flour in the pan and shake off excess. Place your butter in a stand mixer and beat until fluffy. Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy. In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt. Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated. With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated. Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes. Reduce the mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added. Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.
Spread batter evenly into prepared tube pan, use a spatula to smooth the surface of the batter. Transfer to oven and bake in the center rack of your oven for an hour and ten to an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry). Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center. Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.