Makes: At least 8 servings
Time: About 1½ hours
Pound cake usually calls for a pound each of butter, flour, sugar, and eggs. I’m forsaking tradition and cutting the recipe by roughly half to fit into a manageable-sized loaf pan instead. This simple cake is a showcase for butter, so go ahead and splurge on something lovely. If you’re looking for extra sweetness, top the loaf with Vanilla Cake Soak, Creamy Lemon Glaze, or Caramel Sauce.
1. Heat the oven to 325°F. Grease a 9 × 5-inch loaf pan. Whisk together the flour, baking powder, and salt in a medium bowl.
2. Use an electric mixer to cream the butter in a large bowl until it’s smooth. Add ¾ cup of the sugar and beat until it’s well blended, then add the remaining sugar; beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Add the vanilla and beat until blended.
3. Stir in the dry ingredients by hand just until the mixture is smooth and everything is incorporated; don’t mix it too much and don’t use the electric mixer.
4. Transfer the batter to the loaf pan and smooth out the top. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let the cake rest in the pan for 5 to 10 minutes before gently running a knife around the edges and removing the cake from the pan. Set upright on a rack to finish cooling. Serve warm or at room temperature. When completely cool, store at room temperature wrapped in plastic for 3 days.
YOGURT POUND CAKE Lighter, tangier, and even more moist, if possible: Substitute ¾ cup yogurt for half the butter.
POLENTA POUND CAKE A subtle nod to corn bread: Substitute 1 cup polenta or cornmeal for a cup of the flour.
BROWN SUGAR PECAN POUND CAKE Substitute brown sugar for the granulated sugar. Fold ¾ cup chopped pecans into the batter.
LEMON-GINGER POUND CAKE Skip the vanilla. Before adding the eggs, beat 1 tablespoon fresh lemon juice and 1 tablespoon grated lemon zest into the butter mixture. Whisk 2 teaspoons ground ginger into the dry ingredients. Fold 2 tablespoons minced candied ginger into the batter.
COCONUT-LIME POUND CAKE Skip the vanilla. Before adding the eggs, beat 1 tablespoon fresh lime juice and 1 tablespoon grated lime zest into the butter mixture. Fold 1 cup shredded unsweetened coconut into the batter.
BUTTERED RUM POUND CAKE For a more adult cake: Bring 4 tablespoons (½ stick) butter, 2 tablespoons rum, ½ cup packed brown sugar, and 2 tablespoons water to a boil in a small saucepan. Stir frequently until combined, about 3 minutes; remove from the heat. While the cake is still warm, use a toothpick to prick holes in its surface, about every 1 inch or so. Pour the buttered rum glaze over the cake and let sit for a few hours or overnight before serving.
MARBLED POUND CAKE A pound cake that’s sure to impress: In a separate bowl, combine 3 tablespoons cocoa powder with 5 tablespoons sugar and blend this mixture with about 1 cup of the batter. Put half the plain batter into the bottom of the loaf pan; top with the chocolate mixture, then with the remaining batter. Using the end of a wooden spoon or a spatula, move across the pan lengthwise, swirling the mixtures together with large strokes; repeat the movement in the opposite direction. Be careful not to overmix or the marbling effect will be lost.