AuthorSarah RacineYield= 1 loaf
Nobody doesn't love a vanilla pound cake, and this one eats just like you'd expect and is quick to get in the oven, as long as your butter is ready to go. Pound cake was originally named because the first recipe was a pound each of butter, sugar, flour, and egg. These measurement tweaks make your cake a bit more foolproof. To ensure a perfect texture, don't take any liberties measuring or mixing off script. The only pound cakes worth making are made using "the creaming method," which is a cinch as long as your butter is softened, and you're patient mixing said butter with the sugar.
325F, or 300F convection, middle rack
1 metal loaf pan generously greased with softened butter (do NOT substitute oil in this step).
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the creaming method". Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
-sugar and butter- paddle on low until crumbly and then increase speed to medium, mixing for about 5 minutes . Do not rush this step! If your butter is still a little too cold, this will take longer. Before you stop creaming your butter, your mixture should be almost white, very fluffy, and almost like frosting in texture and spreadability.
-eggs one at a time, and paddle on medium low until thoroughly mixed, about 2 minutes each.
-Take all dry ingredients (flour, cream of tartar, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-all dry ingredients on low speed until no dry lumps remain, only 1 minute .
With a spatula, spread batter into the buttered loaf pan. It will be a thick batter, so evenly spreading the mixture will be necessary. The pan should not look completely full, and the cake will rise as it bakes (as long as you properly creamed the butter!).
Bake until middle of the pans are set, 45-50 minutes, rotating the pan after 20 minutes.
The cakes should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking to ensure an even bake.
After baking, let the cake rest in the pan for 10 minutes. Run a knife along the outer edge of each pan, and carefully flip the pans over to remove the cakes onto a plate or board.
Let cool almost completely before cutting, about 40 minutes. This loaf can (and should) be served slightly warm.
Ingredients
Directions
325F, or 300F convection, middle rack
1 metal loaf pan generously greased with softened butter (do NOT substitute oil in this step).
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the creaming method". Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
-sugar and butter- paddle on low until crumbly and then increase speed to medium, mixing for about 5 minutes . Do not rush this step! If your butter is still a little too cold, this will take longer. Before you stop creaming your butter, your mixture should be almost white, very fluffy, and almost like frosting in texture and spreadability.
-eggs one at a time, and paddle on medium low until thoroughly mixed, about 2 minutes each.
-Take all dry ingredients (flour, cream of tartar, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-all dry ingredients on low speed until no dry lumps remain, only 1 minute .
With a spatula, spread batter into the buttered loaf pan. It will be a thick batter, so evenly spreading the mixture will be necessary. The pan should not look completely full, and the cake will rise as it bakes (as long as you properly creamed the butter!).
Bake until middle of the pans are set, 45-50 minutes, rotating the pan after 20 minutes.
The cakes should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking to ensure an even bake.
After baking, let the cake rest in the pan for 10 minutes. Run a knife along the outer edge of each pan, and carefully flip the pans over to remove the cakes onto a plate or board.
Let cool almost completely before cutting, about 40 minutes. This loaf can (and should) be served slightly warm.
