Pound Cake Recipe
A timeless classic, this pound cake recipe gives a soft, rich with dense pieces, the taste of butter that melts in your mouth. Originated in Europe, the traditional pound cake was designated for its simple proportion: one pound in each of butter, sugar, eggs and flour. This modern version maintains the iconic texture of the cake by enhancing the taste with a touch of vanilla extracts and salt. It is perfect, at the top with berries, or shining for a special occasion.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- 9x5 inch loaf pan
- Whisk
- Spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ½ baking powder
- ½ cup whole milk
Instructions
- Preheat the oven at 325 ° F (163 ° C). Grease and flour to a 9x5-inch loaf pan or line it with parchment paper.
- Cream butter and sugar in a large bowl together until light and fluffy (about 3-5 minutes).
- Add eggs at a time, mix well after each addition. Stir in vanilla extracts.
- In a separate bowl, mix flour, salt and baking powder together.
- Alternatively combine the dry material in the butter mixture with milk, start and finish with the flour mixture. Just mix until it is joint.
- Put the batsman in the prepared pav pan and lubricate the top with a spatula.
- Bake for 60–70 minutes, or until the toothpick inserted into the center is cleaned.
- Cool into the pan for 15 minutes, then move into a wire rack to cool completely before slicing.