Pound Cake
From Notes
Rachael and I baked this pound cake during here March 2nd 2011 weekend visit. We served individual sliced topped with mashed fresh strawberries and topped with freshly whipped cream.
Contents |
Source
Yield
- Makes one 9 x 5 x 3 inch loaf.
Special Equipment
- 9 x 5 x 3 inch loaf pan
- Parchment paper
- Stand or hand mixer
Preheat Oven
- Preheat oven to 350°F.
- Place rack in center of oven.
- Butter or spray with a non stick vegetable spray, loaf pan.
- Line the bottom of the pan with parchment paper and butter the paper.
Ingredients
- 3 large eggs, room temperature
- 3 tablespoons milk, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups (150 grams) sifted cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150 grams) granulated white sugar
- 13 tablespoons (185 grams) unsalted butter, room temperature
Preparation
- In a medium bowl lightly combine
- eggs
- milk
- vanilla extract
- In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients
- flour
- baking powder
- salt
- sugar
- Mix on low speed for about 30 seconds or until blended.
- Add the butter and half of the egg mixture.
- Mix on low speed until the dry ingredients are moistened.
- Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure.
- Scrape down the sides of the bowl.
- Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
- Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
Bake
- Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Cool
- Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
- Remove the cake from the pan and cool completely on a lightly buttered wire rack.
Keep
- The cake will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.
