Classic Pound Cake
Appears in Cook's Illustrated January/February 2007
Don't be fooled by its short ingredient list—pound cake is far from simple. More often than not, it bakes up heavy, squat, and dense.
WHY THIS RECIPE WORKS
We retooled the classic pound cake recipe to make it ultraplush every time. Our first big discovery was to start with chilly 60-degree butter, since room-temperature butter became too warm after all the creaming that was needed to combine t...