Mimi's Pound Cake

Five ingredients. That’s it. This pound cake is about as stripped back as baking gets, and that simplicity is exactly what makes it special. When there’s nowhere to hide, quality ingredients and proper technique are everything.

Creaming the butter and sugar until light and fluffy is the foundation. This step whips air into the batter, and since there’s no baking powder or baking soda in this recipe, that trapped air is the only thing giving the cake lift. Don’t rush it.

Adding the eggs one at a time and stirring after each addition keeps the emulsion stable. Dumping all five eggs in at once breaks the batter and you’ll end up with a dense, greasy cake instead of a velvety one.

Cake flour keeps the crumb fine and tender. All-purpose flour would make this noticeably tougher since it has more protein and develops more gluten.

Pro Tips

• Use room temperature butter and eggs. Cold ingredients won’t cream properly and the batter will look curdled.
• Fold the flour in gently. Vigorous mixing activates gluten and turns your tender pound cake into something chewy.
• The cake is done when a toothpick comes out clean and the top is golden. It should pull away slightly from the sides of the pan.
• Store under a cake dome at room temperature. This cake actually improves the day after baking as the flavors meld and the crumb becomes even more tender.

Variations

• Lemon pound cake: Add the zest of two lemons and a tablespoon of fresh lemon juice for a bright, citrusy version.
• Almond pound cake: Replace the vanilla with almond extract and fold in sliced almonds for a nutty twist.
• Berry topped: Serve slices with fresh berries and a dollop of whipped cream for a simple but elegant dessert.