Classic Pound Cake

Pound cake earned its name from the original 1-pound-each ratio of flour, sugar, butter and eggs. This version uses powdered sugar instead of granulated, a Southern-style twist that gives the cake an exceptionally fine, velvety crumb. Powdered sugar dissolves completely into the fat during creaming, where granulated sugar can leave faint grit.

Creaming is the foundation of every great pound cake. Beat the powdered sugar and margarine for a full 4 to 5 minutes until pale and fluffy. This step incorporates air, which is the only leavening in the recipe. There’s no baking powder, no baking soda. The cake rises entirely on creamed air and steam from the eggs.

Add the eggs one at a time, beating well after each. Adding them all at once breaks the emulsion and turns the batter into a curdled mess that bakes into a heavy, leaden cake. The low 325°F (160°C) oven and long 90-minute bake are essential. Higher heat browns the outside before the dense interior cooks through.

Chef Tips

• Bring all ingredients to room temperature before starting. Cold eggs or fat create lumpy batter that won’t aerate properly.
• Use real butter if you have it. Margarine works but butter creates better flavor and texture. The recipe doesn’t specify margarine amount, so use 1 pound to match the powdered sugar.
• Don’t open the oven door during the first hour. A sudden temperature drop collapses the rise.

Variations

• Add 1 tablespoon of grated lemon zest for a brighter, more pronounced citrus flavor.
• Swap almond extract for half the vanilla for a classic Southern-style pound cake.
• Serve sliced with whipped cream and fresh berries or a drizzle of lemon glaze.