{"slug":"pound-cake","collection":"recipes","is_recipe":true,"visibility":"public","title":"Pound Cake","description":"A classic, buttery pound cake with a tender crumb and golden crust, perfect sliced and served with fresh strawberries and whipped cream.","body_md":"\nMy sister Rachael and I baked this pound cake during her March 2nd, 2011 weekend visit. We served individual sliced topped with mashed fresh strawberries and topped with freshly whipped cream. **Cardamom Strawberries** also go great with this recipe.\n\n## Source\n\n[JoyOfBaking.com](http://www.joyofbaking.com): [Pound Cake](http://joyofbaking.com/PoundCake.html)\n\n## Notes\n\nTo make Cake Flour\n\n-   Combine a ratio of all-purpose flour to corn starch to a total of 2 cups: 1.75:0.25\n\n## Done Test\n\nA toothpick inserted in the center comes out clean\n\n## Yield\n\nMakes one 9 x 5 x 3-inch loaf.\n\n## Special Equipment\n\n-   9 x 5 x 3 inch loaf pan\n-   Parchment paper\n-   Stand or hand mixer\n\n## Preheat Oven\n\n1.  Preheat oven to 350°F. (High-alt: 375°F)\n2.  Place rack in center of oven.\n3.  Butter or spray with a nonstick vegetable spray, loaf pan.\n4.  Line the bottom of the pan with parchment paper and butter the\n    paper.\n\n## Ingredients\n\n-   3 large eggs, room temperature\n-   3 tablespoons milk, room temperature (high-alt: add 1/2 tbsp milk)\n-   1 ½ teaspoons pure vanilla extract\n-   150g sifted cake flour (1½ cups) (130 grams AP flour + 20 grams corn starch)\n-   1 teaspoon baking powder (high-alt: reduce by 1/8 tsp)\n-   4.5g (1 ½ teaspoons) Diamond Crystal kosher salt\n-   150g granulated white sugar (¾ cup) (high-alt: reduce by 3/4 to 1 tbsp)\n-   185g unsalted butter, room temperature (13 tablespoons) (high-alt: add 28g (1oz) / 2 tbsp)\n\n## Preparation\n\n### Wets\n\nIn a medium bowl lightly combine:\n\n-   eggs\n-   milk\n-   vanilla extract\n\n### Drys\n\nIn the bowl of your electric mixer (or with a hand mixer), combine the\n**dry ingredients** and mix on low speed for about **30 seconds** or\nuntil blended.\n\n-   flour\n-   baking powder\n-   salt\n-   sugar\n\n### Combine\n\n1.  Add the **butter** and **half** of the **egg mixture**.\n2.  Mix on low speed until the dry ingredients are moistened.\n3.  Increase the mixer speed to medium and beat for about one minute to\n    aerate and develop the cake's structure.\n4.  Scrape down the sides of the bowl.\n5.  Gradually add the remaining **egg mixture**, in 2 additions, beating\n    about 30 seconds after each addition to incorporate the egg and\n    strengthen the cake's structure.\n\n### Into the Pan\n\nScrape the batter into the prepared pan and smooth the top with an\noffset spatula or the back of a spoon.\n\n## Bake\n\n1.  Bake for about **55 to 65 minutes** (high-alt: check at 45 mins) or\n    until the cake is golden brown and a toothpick inserted in the\n    center comes out clean.\n2.  If you find the cake browning too much as it bakes, cover with a\n    piece of lightly buttered aluminum foil after about 30 minutes.\n\n## Cool\n\n1.  Remove the cake from the oven and place on a wire rack to cool for\n    about 10 minutes.\n2.  Remove the cake from the pan and cool completely on a lightly\n    buttered wire rack.\n\n## Keep\n\n-   The cake will keep, well wrapped, several days at room temperature,\n    about one week when refrigerated, or it can be frozen for two\n    months.\n\n## Repair Notes\n\n- **Unit repair (2026-07-30):** the ounce figures here were placeholders rather than conversions — small weights had been written \"(1oz)\", middling ones \"(2oz)\" or \"(3oz)\", regardless of the actual gram value. The gram weights are correct and are unchanged; only the bogus ounce fragments are removed. A spoon or cup measure sharing the same parentheses is kept, since that one is real.\n- **Salt repair (2026-07-30):** the line read \"1 gram (1 ½ teaspoon) salt\" — 1g is impossible for 1½ teaspoons of any salt. The volume is authoritative; the weight is now 4.5g at Diamond Crystal kosher density (3g/tsp), the house standard. Using Morton kosher instead, the same volume weighs ~7g; table salt ~9g.\n- **Truncation repair (2026-07-30):** three ingredient lines were wrapped across two markdown lines, and the structured ingredient list had captured only the first line of each — losing \"grams corn starch)\" from the cake-flour line, \"1 tbsp)\" from the sugar line, and the whole \"(high-alt: add 28g (1oz) / 2 tbsp)\" continuation from the butter line. The continuations were never lost: they were present here in the body all along. Each line is now written on one line in both the body and the structured list, so the two agree and the wrap cannot truncate them again. No amount was changed or invented.\n- **Salt repair, second half (2026-07-30):** the earlier salt correction had been applied only to the structured ingredient list; the body above still read \"1 gram (1 ½ teaspoon) salt\". The body now matches at 4.5g Diamond Crystal.\n","draft":false,"servings":"8","prep_time":"15 minutes","cook_time":"60 minutes","total_time":"1 hour 15 minutes","source_name":"JoyOfBaking.com","source_url":"http://www.joyofbaking.com","created_at":"2021-08-02T21:10:27Z","updated_at":"2026-08-27T21:26:07.81648Z","categories":["dessert"],"methods":["Baked"],"ingredients":[{"section":"","items":["-   3 large eggs, room temperature","-   3 tablespoons milk, room temperature (high-alt: add 1/2 tbsp milk)","-   1 ½ teaspoons pure vanilla extract","-   150g sifted cake flour (1½ cups) (130 grams AP flour + 20 grams corn starch)","-   1 teaspoon baking powder (high-alt: reduce by 1/8 tsp)","-   4.5g (1 ½ teaspoons) Diamond Crystal kosher salt","-   150g granulated white sugar (¾ cup) (high-alt: reduce by 3/4 to 1 tbsp)","-   185g unsalted butter, room temperature (13 tablespoons) (high-alt: add 28g (1oz) / 2 tbsp)"],"parsed":[{"raw":"-   3 large eggs, room temperature","qty":3,"item":"large eggs","prep":"room temperature"},{"raw":"-   3 tablespoons milk, room temperature (high-alt: add 1/2 tbsp milk)","qty":3,"unit":"tbsp","item":"milk","prep":"room temperature"},{"raw":"-   1 ½ teaspoons pure vanilla extract","qty":1,"item":"½ teaspoons pure vanilla extract"},{"raw":"-   150g sifted cake flour (1½ cups) (130 grams AP flour + 20 grams corn starch)","qty":150,"unit":"g","item":"sifted cake flour"},{"raw":"-   1 teaspoon baking powder (high-alt: reduce by 1/8 tsp)","qty":1,"unit":"tsp","item":"baking powder"},{"raw":"-   4.5g (1 ½ teaspoons) Diamond Crystal kosher salt","qty":4.5,"unit":"g","item":"Diamond Crystal kosher salt"},{"raw":"-   150g granulated white sugar (¾ cup) (high-alt: reduce by 3/4 to 1 tbsp)","qty":150,"unit":"g","item":"granulated white sugar"},{"raw":"-   185g unsalted butter, room temperature (13 tablespoons) (high-alt: add 28g (1oz) / 2 tbsp)","qty":185,"unit":"g","item":"unsalted butter","prep":"room temperature / 2 tbsp)"}]}],"related":[{"slug":"cardamom-strawberries","title":"Cardamom Strawberries","relation":"accompaniment"}],"servings_int":8,"qc":{"status":"passed","last_checked_at":"2026-08-27T21:28:27.548052Z","checked_by":"robert@sigler.io","standard_version":"2026-07-30","findings_count":0,"stale":false}}