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Food Processor Pound Cake

Food Processor Pound Cake

Prep Time: 20 minutes Cook time: 35 minutes Yield: Makes about 10 servings
Course Dessert
Cuisine American
Keyword Food Processor, Pound Cake, Pullman Pan
Prep Time 20 minutes
Cook Time 1 hour
Cooling 2 hours
Total Time 2 hours 53 minutes
Servings 10
Author Anna
Cost 5


  • 1 1/2 cups cake flour (170 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar (245 grams)
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla bean paste
  • 2 sticks unsalted butter, gently melted (230 grams)


  • Preheat oven to 350 degrees F.
  • Spray a 9x4 inch pullman loaf pan with flour-added cooking spray or rub with butter/shortening and dust with flour. If your pullman has holes, plug them up with some soft bread, grease the pan, line just the bottom with parchment and make sure to bake on a rimmed baking sheet.
  • Weigh the flour and sift it. Whisk together flour, baking powder and salt. Be sure to whisk for at least 60 seconds so that the dry ingredients are thoroughly blended.
  • In a food processor, process sugar for about 1 minute or until it is very fine (wisps of ground sugar will rise up). Open the processor and add all four eggs and vanilla paste. Process for about 3 seconds. Don't process too long or your cake might be crusty.
  • Stir the melted butter (especially if the solids and liquids have separated). With the machine running, pour butter through the feed tube in a slow and steady stream.
  • Open processor. Pour the flour mixture over the top of the egg mixture in the processor. Close machine and pulse until the flour is incorporated. You may have to scrape down the sides of the bowl and pulse 2-3 more times.
  • Pour the batter into the prepared pan and bake at 350 for the first 15 minutes.
  • After 15 minutes, lower oven temperature to 325 and bake for another 35 to 45 minutes (mine took another 45) or until deep golden brown and the tester comes out clean. If you have a digital thermometer, internal temp should top out at about 210 degrees F.
  • Let the cake cool in pan for about 10 minutes, unmold, and let cool completely on a wire rack. Shirley mentioned that Ina served this cake toasted, so you can try that or serve it plain. I always serve pound cake with whipped cream and fresh berries of some sort.