Basic Pound Cake
- 2 sticks unsalted butter, room temperature
- 3 cups sifted cake flour
- ¾ teaspoon salt
- 3 cups sugar
- 7 large eggs, at room temperature 30 minutes
- 2 teaspoons vanilla
- 1 cup heavy cream
- DO NOT preheat oven.
- Butter tube pan
and dust with flour, tapping out excess. Cut out a piece of parchment
paper to fit the bottom of tube pan (totally optional, however I get
nervous when releasing a cake from a tube pan and this elevates that
anxiety).
- Sift together flour and salt. Sift contents once again. The flour will have been sifted 3 times.
- Beat together
butter and sugar in a mixing bowl on medium-high speed until light and
fluffy, about 5 minutes if using a stand mixer (6 to 8 minutes if using a
hand held).
- Add eggs one at a time and beat well between each addition and scrape down the bowl with a rubber spatula several times during.
- Beat in the vanilla.
- Reduce speed of
mixer to low and add half of the flour mixture, all of the cream, and
then the remaining half of the flour. Mix well between each addition and
scrape down the bowl with a rubber spatula.
- Beat batter on medium – high speed for 5 minutes until batter is creamy and satiny.
- Pour batter into prepared tube pan and rap pan against countertop 2 or 3 times to get any air bubbles out of cake batter.
- Place cake pan in
cold oven and set oven to 350F. Bake cake for about 60 to 75 minutes
until cake is golden brown and a skewer inserted into middle of cake
comes out fairly clean with a few crumbs attached.
- Remove from oven
and let cool on wire rack for 30 minutes. Run a butter knife around the
edge of the cake between cake and cake pan, releasing any attached
pieces. Flip cake out onto the cooling rack to let cool completely.
- Store wrapped or covered in air-tight container for up to 5 days.
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