Martha Bakes Marble Pound Cake

Turn out cake from pan and cool completely on the rack.

Martha bakes marble pound cake.

In the bowl of an electric mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy about 5 minutes. In the bowl of an electric mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy about 5 minutes. Transfer pan to a rack to cool 10 minutes. Add eggs one at a time beating until combined after each addition and scraping down the sides of the bowl as needed.

Bake until a cake tester comes out clean 40 to 60 minutes. Classic pound cake batter 1 pound 3 1 4 cups all purpose flour 1 tablespoon coarse salt. Add eggs one at a time beating until combined after each addition and scraping down the sides of the bowl as needed. Check out all of these delicious recipes and don t miss the tips and techniques that accompany.

Cake can be kept in an airtight container at room temperature up to 3 days. In traditional pound cake style the recipe calls for plenty of whipping of the eggs so they are light fluffy and act as a natural leavener instead of using baking powder or soda. Martha stewart shares the best baking tips. Martha stewart demonstrates how pound cake makes excellent use of the basic building blocks of baking butter sugar eggs and flour.