Thursday, January 31

Classic Pound Cake

There is something decadent about a pound cake. It gets its name from the pound of each of the ingredients used. With this easy recipe you’ll produce a perfect pair each time!

This makes two 5-by-9 in loaves.
1 lb four (3 ¼ c)
1 tbs. salt
4 sticks of butter*
2 c sugar
1 tsp. vanilla
9 eggs

*If you use salted butter (which we do, usually) just do a pinch of salt rather than a tablespoon.

I leave out the eggs and butter for an hour or so to bring them to room temperature. Apparently, in baking you are always supposed to do this, but I only do it for pound cake. Maybe it’s because pound cake seems like it could be more persnickety than other baked goods. Who knows, it’s just what I do. 

Heat oven to 325o F.

Cream the butter and sugar with a mixer on high speed until pale and fluffy (about 8 min). Reduce speed to medium and add the vanilla. Lightly beat all nine eggs and add in 4 additions to the butter/sugar mixture. Mix well after each addition.

Reduce speed to low and gradually add in the flour and salt, mixing until just incorporated.

Divide batter between 2 pans. Shake pans back and forth to evenly distribute and even out the tops. Bake until a toothpick inserted into the center comes out clean (about 65 min). Let the pan cool on a wire rack for 30 min. Remove cake from pans and let it completely cool on the rack. (At this point, if you want to freeze one cake, wrap in plastic wrap and tin foil before transferring to the freezer). 

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