Martha’s Classic Pound Cake

All my girls love to bake. They cut their teeth on Martha Stewart’s Baking Handbook, and are still using our same old dog-eared copy today. Martha’s Classic Pound Cake is one of our family’s favorites. It ranks right up there with her fresh fruit crisp.

Ingredients you’ll need:

• 3 sicks of butter (at room temp)
• 2 cups flour
• 1 tsp salt
• 1½ cups sugar
• 1 tsp vanilla
• 6 large eggs
• powdered sugar (for dusting)

Instructions for making Martha’s Classic Pound Cake

1. Preheat oven to 350 degrees F. Butter a bread pan, then dust with flour. Set aside.
   

   

2. Whisk together the flour and salt in a mid size bowl. Set aside.
   

   

   

3. Beat butter, sugar, and vanilla until light and fluffy.
   

   

   

   

4. Add eggs, one at a time, beating until combined with mixer on low speed.
   

   

5. Mix in flour mixture, beating until just combined.
6. Spoon batter into buttered pan and smooth with a spatula. Bake until cake is golden and toothpick comes out clean (50 to 60 minutes). Turn cake out and cool for about ten minutes (if you can wait that long!)
   

   

7. Dust with powdered sugar and serve warm with whipped cream, ice cream, and/or fresh fruit. Serve it with a tall glass of cold milk.
   

   

Moist and delicious, this pound cake is delicious drizzled with honey and a spoonful of cherry pie filling. It also makes a perfect base for strawberry shortcake.

More Fun in the Kitchen

Love to cook? You can view a categorized list of my other recipe posts here: Our Favorite Recipes. Or — for even more Flanders family favorites, plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.

Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven so you can put them all down in one place.

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