A Classic Pound Cake recipe makes one of the most versatile cakes for all occasions.
This post is sponsored by Keller’s Creamery. ALL OPINIONS ARE MY OWN.
We are headed into my favorite time of the year: the holidays. From the family get togethers to the amazing food on the table, what is there not to love? Thanksgiving kicks the festivities off. My family likes to keep things low-key with waking up to watch the Thanksgiving Day Parade that leads us right into watching an afternoon of football!
Thanksgiving is the time where families come together over an amazing meal and even more amazing desserts. While we have pumpkin pie and apple pie and all the other pies you can think of, my favorite Thanksgiving dessert we have is the most non-traditional Thanksgiving dessert there is: Classic Pound Cake. You see, there’s a famous bakery in Philadelphia that sells the most amazing pound cakes. You have to order in advance or risk standing in a really long line to grab one.
If you forget to order yours (like I usually do), you can easily make one at home! It’s a simple, classic recipe that is as basic as can be. Pound Cake, after all, got its name from its ingredients: a pound of flour, a pound of eggs, a pound of sugar, and a pound of butter. Lots and lots of delicious, smooth and creamy butter.
And Philadelphians love their butter! Did you know that Philadelphia is the third largest butter market in the country? In fact, last Thanksgiving, Philadelphians bought more than 2.5 million pounds of butter.* That’s enough sticks of butter to run Rocky’s path up the Philadelphia Museum of Art steps 28,693 times. Maybe that’s why this Classic Pound Cake is so popular around Thanksgiving.
Classic Pound Cake
- 1 pound (3¼ cups) all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened Keller's unsalted butter, plus more for pans
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
- 3 Tbsp. Butter, soft but not melted
- 1½ c. powdered sugar
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
- To make the icing, combine the butter and powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
As a Philadelphia family tradition since 1906, Keller’s Creamery knows many Thanksgiving dishes simply wouldn’t have the same great flavor without the smooth, creamy taste of Keller’s Creamery butter. About 22 percent would rather give up Philly cheesesteak for a year than have a Thanksgiving with no butter!** That’s how serious we Philadelphians are about our butter and Thanksgiving. That’s why you’ll always find Keller’s Creamery on our Thanksgiving table.
*According to an October 2017 Survata survey of 717 Philadelphian adults.
**According to November 2016 industry data.
You can purchase Keller’s festive turkey butter sculptures as well as salted and unsalted butter sticks at your local grocery store (I buy mine at ACME Market).