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.
- 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
- 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.