Martha Stewart Vanilla Pound Cake Recipe
The Martha Stewart Vanilla Pound Cake Recipe is a true classic. It is simple, buttery, and very soft.
Equipment
- One 10-inch tube pan.
- An electric hand mixer.
- Two large mixing bowls.
- A sturdy silicone spatula.
- A wire cooling rack.
- Measuring cups and spoons
Ingredients
- 1 pound unsalted butter.
- 3 cups all-purpose flour.
- 1 teaspoon salt.
- 3 cups granulated sugar.
- 2 teaspoons pure vanilla extract.
- 9 large room-temperature eggs.
Instructions
- Heat your oven to 325 degrees. Grease your tube pan with butter.
- Whisk the flour and salt together. Set the bowl aside for later.
- Beat butter and sugar until very fluffy. This takes about five minutes.
- Add eggs one at a time. Mix well after each egg addition.
- Stir in the vanilla extract. Slowly fold in the flour mixture.
- Pour the thick batter into the pan. Bake for about 75 minutes.
- Let the cake cool in the pan. Move it to a wire rack.
Notes
- Use high-quality butter for better flavor.
- Ensure all ingredients are at room temperature.
- Do not over-mix the flour into batter.
- Measure your flour using the spoon method.
- Check doneness with a long wooden toothpick.