Pound Cake

I love a good pound cake. The name comes from the fact that the original recipe contained 1 pound of flour, 1 pound of eggs, 1 pound of butter and 1 pound of milk. A simple recipe that makes a gigantic cake. This recipe slims down the cake and adds a few little touches to enhance the flavor. This cake is moist and delicious. The perfect dessert for any occasion.

Pound Cake

Preheat oven to 350 degrees Fahrenheit.  Spray a 9 x 5  loaf pan with vegetable spray. Line the bottom of the pan with parchment paper and butter or spray the paper.  This is an important step. I may have skipped this once and lost the bottom of my cake to the pan.

In a bowl whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer add the flour, baking powder, salt, and sugar.  Mix on low with the paddle attachment till combined.

Add the butter and half of the whisked egg mixture. Mix on low speed until the dry ingredients are incorporated then increase the mixer speed to medium and beat for a minute to aerate. Scrape down the sides of the bowl.

Gradually add the remaining egg mixture.  Once incorporated, mix on medium for 1 minute to further aerate the batter.

Pour the batter into the prepared 9×5 pan.  Then bake for 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 loaf.

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Pound Cake

A basic pound cake that is nothing but basic.

Servings: 6

Author: Rex

Ingredients

• 3 large eggs room temperature
• 3 tablespoons milk room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated white sugar
• 13 tablespoons 1/2 cup + 1/3 cup unsalted butter, room temperature

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 5 loaf pan with vegetable spray. Line the bottom of the pan with parchment paper and butter or spray the paper. This is an important step. I may have skipped this once and lost the bottom of my cake to the pan.
2. In a bowl whisk together the eggs, milk, and vanilla extract.
3. In the bowl of your electric mixer add the flour, baking powder, salt, and sugar. Mix on low with the paddle attachment till combined.
4. Add the butter and half of the whisked egg mixture. Mix on low speed until the dry ingredients are incorporated then increase the mixer speed to medium and beat for a minute to aerate. Scrape down the sides of the bowl.
5. Gradually add the remaining egg mixture. Once incorporated, mix on medium for 1 minute to further aerate the batter.
6. Pour the batter into the prepared 9x5 pan. Then bake for 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
7. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
8. The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
9. Makes one 9 x 5 loaf.

Recipe Notes

If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. Recipe from JoyofBaking.com

This is a great recipe.  The cake came out moist and amazing!  Perfect as the base for strawberry shortcake!

Recipe from JoyofBaking.com