Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This recipe produces a pound cake that is more soft and moist than the traditional cake, excellent taste and texture. It is best baked in a Bundt pan using cake flour. You may substitute all-purpose flour with good results but don't use loaf pans. There is more moisture and less protein than in traditional recipes so it needs a Bundt pan. From Fine Cooking magazine.

Ingredients Nutrition

Directions

  1. Position oven rack in the center of your oven and preheat to 350 degrees.
  2. Melt the 1 Tbsp butter and brush the entire inside of a 12 cup Bundt pan.
  3. Put the 3 Tbsp flour into the pan and roll the pan around to distribute the flour; use more flour if necessary and knock out excess flour when pan is completely coated.
  4. In a medium bowl mix flour, baking powder and salt; set aside.
  5. Using a stand mixer with paddle attachment beat the butter and sugar on medium speed for 2 minutes, until light and fluffy.
  6. Add egg yolks and beat on low speed until smooth.
  7. Stop mixer and scrape down the bowl and paddle.
  8. On medium-low speed add whole eggs one at a time, mixing at least 20 seconds between each egg.
  9. Stop mixer and scrape down again.
  10. On your mixer's lowest speed add half the flour mixture and mix until just combined.
  11. Add milk and mix until just combined.
  12. Add remaining flour and mix until just combined.
  13. Stop and scrape down bowl and paddle (last time).
  14. Add vanilla and mix on medium speed for 20 to 30 seconds, until batter is smooth.
  15. Spoon batter into Bundt pan and spread it evenly.
  16. Run a knife through the batter to get rid of any large air bubbles and gently knock the pan on your counter a few times.
  17. Bake 45 - 55 minutes, until golden brown and a toothpick inserted in the middle comes out with moist crumbs, no wet batter.
  18. Cool in pan 10 - 15 minutes, then invert on a wire rack to cool completely.
  19. Cake keeps at room temperature for 3 days or may be frozen.