Ultimate Fannie Farmer's Classic Pound Cake
This delightful pound cake, inspired by the timeless recipe from Fannie Farmer, has been cherished for generations. Over 20 years ago, I discovered this version on television, and it has since become a family favorite. With a moist and buttery texture, this cake strikes the perfect balance of sweetness and richness without being overwhelming. Adapted for modern kitchens, this recipe yields a lighter pound cake that’s still packed with flavor. Whether enjoyed on its own or dressed up with fresh berries and whipped cream, this cake is sure to impress at any gathering. Serve it at birthdays, holidays, or simply for a delightful treat any day of the week!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
butter
1/2 lb (softened)
sugar
1 3/4 cups
eggs
5 (room temperature)
flour
1 3/4 cups (sifted)
salt
1/2 teaspoon
vanilla
2 teaspoons (pure extract)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, approximately 3-5 minutes.
3
Add in the eggs, one at a time, beating well after each addition until thoroughly incorporated.
4
Sift together the flour and salt in a separate bowl. Gradually add the flour mixture into the butter-sugar-egg mixture, mixing on low speed until just combined.
5
Stir in the vanilla extract and continue beating vigorously until the batter is smooth and well combined.
6
Grease and flour a 9x5-inch loaf pan generously to prevent sticking.
7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
9
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How many eggs are required for Fannie Farmer's Classic Pound Cake?
The recipe requires 5 room temperature eggs.
What is the recommended oven temperature for this pound cake?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the pound cake need to bake?
The cake should bake for 70 to 80 minutes.
What size loaf pan should I use for this recipe?
You should use a 9x5-inch loaf pan.
How much butter is used in the recipe?
The recipe calls for 1/2 lb of softened butter.
What is the amount of sugar needed?
You will need 1 3/4 cups of sugar.
How much flour should I measure out?
The recipe requires 1 3/4 cups of sifted flour.
How long should I cream the butter and sugar?
Cream the softened butter and sugar together for approximately 3 to 5 minutes until light and fluffy.
Do the eggs need to be added all at once?
No, you should add the eggs one at a time, beating well after each addition.
Should I sift the dry ingredients?
Yes, you should sift the flour and salt together in a separate bowl before adding them to the wet ingredients.
What type of vanilla is recommended?
The recipe calls for 2 teaspoons of pure vanilla extract.
How do I prepare the loaf pan?
Grease and flour the loaf pan generously to prevent the cake from sticking.
At what speed should I mix in the flour?
Gradually add the flour mixture while mixing on a low speed until just combined.
How do I know when the cake is done?
The cake is finished when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 to 15 minutes before transferring it to a wire rack.
Is this recipe the original Fannie Farmer version?
This is an adapted version of the Fannie Farmer classic, modified for modern kitchens to be lighter while maintaining rich flavor.
What is the texture of this pound cake?
The cake has a moist and buttery texture that strikes a balance between sweetness and richness.
Can I serve this cake with toppings?
Yes, it can be served on its own or dressed up with fresh berries and whipped cream.
How much salt is in the recipe?
The recipe uses 1/2 teaspoon of salt.
Should the eggs be cold?
The recipe specifies that the 5 eggs should be at room temperature.
What is the first step in the instructions?
The first step is to preheat your oven to 350 degrees Fahrenheit.
What is the final step before slicing the cake?
Transfer the cake to a wire rack and let it cool completely.
Does this cake use a mixer?
Yes, an electric mixer is used to cream the butter and sugar and incorporate the eggs.
What should I use to smooth the top of the batter?
Use a spatula to smooth the top of the batter once it is poured into the loaf pan.
Is this cake suitable for holidays?
Yes, it is perfect for birthdays, holidays, or as a general treat.
How many ingredients are in this recipe?
There are 6 main ingredients: butter, sugar, eggs, flour, salt, and vanilla.
What makes this cake 'ultimate'?
It is a refined family favorite that balances classic richness with a lighter modern texture.
Can I beat the batter vigorously?
Yes, after adding the vanilla, you should beat vigorously until the batter is smooth.
What is the primary flavor profile?
The cake is primarily buttery and sweet with a distinct vanilla note.
How many years has the author been making this recipe?
The author has been making this version for over 20 years.