Poundcake - Martha White®
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Prep Time

10 min

Cook Time

90 min


1 Cake

Total Time

115 min



3 1/4 cups Martha White All-Purpose Flour

1/2 teaspoon salt

1 1/2 cups butter, softened

1 (8 oz.) package cream cheese, softened

3 cups sugar

6 large eggs, room temperature

1 teaspoon vanilla extract

1/2 teaspoon almond extract


Heat the oven to 325°F and coat a 10-inch tube pan with flour no-stick cooking spray. Combine flour and salt in a small bowl; set aside. Beat butter and cream cheese with an electric mixer for about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed for 5 minutes or until the mixture is light and fluffy.

Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract. Fold in flour just until combined (do not over mix). Spoon the batter into the prepared pan.

Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 15 minutes. Remove from the pan and cool completely on the cooling rack.