I forgot how much I loved butter until I made this pound cake. haha. But really, I haven’t made anything with this much butter in probably well over a year. I’m constantly cutting fat in recipes and I never bake anything that requires much more than one stick of butter, simply because I worked too hard last year to lose 20 pounds and I don’t want it piling back on. But once every year or so its okay to go to town with a little butter right? Original pound cake recipes called for a full pound of butter, sugar, eggs and flour each; thus the name Pound cake. Can you image all that delicious buttery cake??
This pound cake recipe comes from Dorie Greenspan’s cookbook, Baking: From My Home to Yours. I’ve made Dorie’s Perfect Party Cake multiple times and its a sure winner so when I decided to make a pound cake recently, I had to turn to Dorie’s Perfection Pound Cake. While the flavor of this pound cake was as buttery and delicious as they come, its a bit on the dry side for my taste. But topped with some strawberries, its perfect. Dorie actually suggests toasting it and slathering with jam but I’m not big on jam so didn’t have any around to give it a try, but I hope you will!
Perfection Pound Cake
2 cups all-purpose flour (or 2-1/4 cups cake flour)
1 tsp baking powder
1/4 tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 tsp pure vanilla extract
Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. Whisk together the flour, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.
Source: Baking: From My Home to Yours by Dorie Greenspan