Pound Cake
adapted from the The Cake Bible by Rose Levy Beranbaum
Ingredients
- 3 tbsp milk room temperature
- 3 large eggs room temperature
- 1 ½ tsp vanilla
- 1 ½ cups cake flour sifted
- ¾ cup sugar
- ¾ tsp baking powder
- ¼ tsp salt
- 13 tbsp unsalted butter softened
Instructions
- Preheat oven to 350°F.
- Butter a 4-cup loaf pan. Line the bottom with parchment or wax paper, then butter the paper and flour the pan.
- In a medium bowl lightly combine the milk, eggs and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute.
- Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.
- Scrape the batter into the prepared pan and smooth the surface with a spatula.
- Bake 55 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning.
- Let the cake cool in the pan for 10 minutes and then invert it onto a wire rack. Reinvert the cake so that the top is up and cool completely before wrapping airtight.
Pound Cake
adapted from the The Cake Bible by Rose Levy Beranbaum
Ingredients
- 3 tbsp milk room temperature
- 3 large eggs room temperature
- 1 ½ tsp vanilla
- 1 ½ cups cake flour sifted
- ¾ cup sugar
- ¾ tsp baking powder
- ¼ tsp salt
- 13 tbsp unsalted butter softened
Instructions
- Preheat oven to 350°F.
- Butter a 4-cup loaf pan. Line the bottom with parchment or wax paper, then butter the paper and flour the pan.
- In a medium bowl lightly combine the milk, eggs and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute.
- Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.
- Scrape the batter into the prepared pan and smooth the surface with a spatula.
- Bake 55 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning.
- Let the cake cool in the pan for 10 minutes and then invert it onto a wire rack. Reinvert the cake so that the top is up and cool completely before wrapping airtight.