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Martha Bakes: Pound Cake Episode

Martha Bakes Pound Cake

Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

Pound cake makes excellent use of the basic building blocks of baking — butter, sugar, eggs and flour — and offers nearly unlimited opportunities for adaptation (incorporating cream cheese or semolina, for example). Martha takes the viewer through variations, starting with the most traditional and finishing with a version inspired by her travels through Asia.

Watch a Preview

Martha Stewart demonstrates how to make pound cake.

Watch This Week’s Baking Tip

Martha Stewart makes candied orange slices.

This Week’s Recipe

Classic Pound Cake

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Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

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Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • 4 cups sifted cake flour, plus more for pans
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 3/4 cups sugar
  • 8 eggs, room temperature
  • 1 cup milk, room temperature
  • 2 teaspoons pure vanilla extract

Directions

  1. Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
  2. Sift the flour with the salt and baking powder two times and set aside.
  3. With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
  5. Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

Tips/Techniques

This recipe is featured in the "Pound Cake" episode of Martha Bakes.

Yield: 2 loaves

 

Additional recipes and video clips from the episode are available on MarthaStewart.com including:

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