Pound Cake Perfected
photo by Cookin-jo
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 1 1⁄4 cups unsalted butter, plus
- 1 tablespoon unsalted butter
- 2 1⁄2 cups cake flour (or 2 1/3 cups all-purpose flour)
- 3 tablespoons cake flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 3⁄4 cups granulated sugar
- 2 large egg yolks, at room temperature
- 3 large eggs, at room temperature
- 2⁄3 cup whole milk, at room temperature (I've also used 2% milk with good results)
- 1 1⁄2 teaspoons pure vanilla extract
directions
- Position oven rack in the center of your oven and preheat to 350 degrees.
- Melt the 1 Tbsp butter and brush the entire inside of a 12 cup Bundt pan.
- 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.
- In a medium bowl mix flour, baking powder and salt; set aside.
- Using a stand mixer with paddle attachment beat the butter and sugar on medium speed for 2 minutes, until light and fluffy.
- Add egg yolks and beat on low speed until smooth.
- Stop mixer and scrape down the bowl and paddle.
- On medium-low speed add whole eggs one at a time, mixing at least 20 seconds between each egg.
- Stop mixer and scrape down again.
- On your mixer's lowest speed add half the flour mixture and mix until just combined.
- Add milk and mix until just combined.
- Add remaining flour and mix until just combined.
- Stop and scrape down bowl and paddle (last time).
- Add vanilla and mix on medium speed for 20 to 30 seconds, until batter is smooth.
- Spoon batter into Bundt pan and spread it evenly.
- 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.
- Bake 45 - 55 minutes, until golden brown and a toothpick inserted in the middle comes out with moist crumbs, no wet batter.
- Cool in pan 10 - 15 minutes, then invert on a wire rack to cool completely.
- Cake keeps at room temperature for 3 days or may be frozen.
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RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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