Pound Cake Recipe

Pound cakes haven’t changed all that much since the days of the “four quarters” cakes made with a pound each of butter, eggs, sugar and flour. That makes a hell of a big cake, and one that tends to dry out in the oven before it’s done. Modern versions are not only smaller, they’re tweaked to produce a slightly lighter product. Still you can see that there’s roughly 9 ounces of everything in here:

9 ounces (2 cups) cake flour
generous pinch salt
5 eggs, room temperature
1 teaspoon vanilla extract
8 ounces (2 sticks) butter, softened
9.25 (1 1/3 cups) ounces sugar