Classic Pound Cake
This delicious pound cake recipe results in moist and tender loaves that are perfect for any occasion. A delightful balance of buttery richness and subtle sweetness, these cakes are sure to become a favorite treat to enjoy with loved ones. With simple steps and classic ingredients, baking these loaves will fill your kitchen with a wonderful aroma and bring smiles to those who delight in each slice.
— Constant Cookbook
Ingredients
- 2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans and parchment paper
- 4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 cups granulated sugar
- 8 eggs, lightly beaten
- 2 tsp. vanilla extract
- 1/2 cup heavy cream
- Confectioners’ sugar for dusting
Instructions
- <b>Sift the dry ingredients</b>
- Preheat an oven to 325&#176;F. Butter two 9-by-5-inch loaf pans and line with buttered parchment paper.
- Sift together the flour, baking powder and salt into a bowl.
- <b>Make the batter </b>
- In a large bowl, using an electric mixer, beat together the 2 cups butter and the granulated sugar on medium speed until fluffy and lightened in color, about 2 minutes. Add the beaten eggs in quarters, beating well after each addition. Beat in the vanilla.
- Reduce the speed to low, add half the flour mixture and beat until incorporated. Beat in the cream until blended. Add the remaining flour mixture and beat just until a smooth batter forms. Divide the batter evenly between the prepared pans.
- <b>Bake the cakes</b>
- Bake until the top of each cake is golden and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pans to a wire rack and let cool for about 20 minutes. Remove the cakes from the pans and let cool completely.
- Dust the top of 1 cake with confectioners&rsquo; sugar and slice to serve. Reserve the second cake for another dessert (see note above). Makes two 9-by-5-inch loaf cakes.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
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