Classic Pound Cake

by Koko on August 8, 2016

in Baking, Cake, Recipe

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This weekend my mom and I went back to Tennessee to take a look at my house. Boy do I miss that house. I walk in and remember what it feels like to have my own house and not live at home with my parents (which is also awesome at times FYI). To have all my own things, and my bed… heaven! To thank our neighbors for being wonderful, we baked them a pound cake. This is a traditional pound cake with just a hint of lemon. We served it with fresh whipped cream and berries and it was perfection.

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Classic Pound Cake

Makes 1 loaf

Ingredients:

  • 16 tablespoons (2 sticks) unsalted butter, softened but still cool, plus extra for greasing pan
  • 1 1/3 cups sugar
  • 3 large eggs plus 3 large egg yolks, at room temperature
  • 1 1/2  teaspoons vanilla extract
  • 1 1/2 teaspoons water
  • 1/2 teaspoon salt
  • Zest from 1 lemon
  • 1 1/2 cups (6 ounces) cake flour

Directions

  1. Preheat the oven to 325 degrees. Grease and flour a 9×5 loaf pan. Line the pan with parchment paper (video on how to do that here).
  2. In the bowl of a stand mixer, beat the butter at medium speed until smooth and shiny, about 15 seconds. Add the sugar slowly, beat until light and fluffy, 4 to 5 minutes.
  3. In a separate bowl, stir together the eggs, yolks, vanilla, and water. With the mixer running at medium speed, add the mixture to the butter and sugar in a very slow, thin stream. Add the salt and lemon zest.
  4. Place 1/2 cup of the flour in a sifter and sift over the batter. Fold gently with a rubber spatula, scraping from the bottom of the bowl, until the flour is incorporated. Repeat twice more, adding flour in 1/2 cup increments.
  5. Scrape the batter unto the pan, smoothing the top with a spatula. Back until a toothpick inserted into the crack running along the top comes out clean, about 70-80 minutes. (Start checking your loaf after 60 minutes. Mine didn’t have a large crack, so I just put the toothpick in the center :)). Let the cake rest in the pan for 5 minutes, then invert onto a wire rack. Place a second wire rack on the cake bottom, then turn the cake over. Cool to room temperature, remove and discard the parchment. Serve with fresh whipped cream and berries.

Adapted from Cooking Illustrated.

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