Alton Brown Pound Cake Recipe

This Alton Brown Pound Cake Recipe is a rich and buttery dessert, which uses real butter and a full dozen eggs for its classic dense texture. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.

Alton Brown Pound Cake Recipe Ingredients

• 33 tablespoons (4 sticks) unsalted butter, at room temperature, plus 1 tablespoon for the pan
• 16 ounces cake flour, plus extra for the pan
• 16 ounces sugar
• 9 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

How To Make Alton Brown Pound Cake

1. Preheat and prep pan: Preheat oven to 350ºF. Grease a 10-inch tube pan or two 9×5-inch loaf pans with 1 tablespoon butter and 2 tablespoons flour. Set aside.
2. Cream butter and sugar: In a stand mixer with the paddle attachment, cream 16 oz butter and sugar on medium speed for 5 minutes. Scrape down the sides halfway through.
3. Add eggs one at a time: With mixer on low, add eggs one at a time, fully incorporating each before adding the next. This will take about 3 minutes. Scrape bowl as needed.
4. Add vanilla and salt: Mix in vanilla and salt. Beat on medium for 30 seconds.
5. Incorporate flour: On low speed, add flour in three batches, mixing well after each addition. Scrape the bowl again and beat 30 seconds on medium until batter is nearly smooth.
6. Fill and bake: Scoop batter into prepared pan(s), dividing evenly if using loaf pans. Bake for about 1 hour, until internal temperature reaches 210ºF and the cake springs back lightly when touched.
7. Cool completely: Let the cake cool in the pan for 10 minutes, then remove and cool fully on a wire rack. Store at room temperature covered with a tea towel for up to 3 days.

Recipe Tips

• Why does pound cake crack?
  A crack in the center is normal and shows that the dense batter is baking evenly and expanding.
• Can I use all-purpose flour?
  Cake flour is preferred for a lighter texture, but you can use all-purpose in a pinch.
• What if my batter curdles?
  That’s normal with this many eggs—just keep mixing until smooth.
• How to avoid overbaking:
  Use a digital thermometer. Cake is done at 210ºF internally.

What To Serve With Pound Cake

This versatile cake pairs beautifully with a range of toppings and sides:

• Fresh berries and whipped cream
• Lemon glaze or icing
• Vanilla ice cream
• Caramel sauce
• Coffee or tea

How To Store Pound Cake

Room Temperature: Keep loosely covered with a tea towel for up to 3 days.

Freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.

Pound Cake Nutrition Facts

• Calories: 430
• Fat: 26g
• Carbohydrates: 40g
• Protein: 6g
• Sugar: 27g
• Sodium: 150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake this in a bundt pan?
Yes, just grease it thoroughly and expect similar bake time.

Why is my pound cake dry?
It may have been overbaked or your oven may run hot—check with a thermometer.

Can I add lemon or almond extract?
Absolutely. Swap out half the vanilla for lemon or almond for extra flavor.

How long should I cool it before slicing?
Let it cool completely—about 1 hour—to get clean slices.

Try More Recipes:

• Alton Brown English Muffins Recipe
• Alton Brown Sweet Potato Pie Recipe
• Alton Brown Oatmeal Cookies Recipe