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Tuesday, March 20, 2012

Pound Cake

This is some awesome pound cake. It vanished almost instantly.

Buttery Vanilla Pound Cake
serves about 10
modified from

3 cups sifted cake flour (or 2 1/2 cups + 2 tbs all-purpose flour mixed with 6 tbs corn starch)
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
7 large eggs, room temperature
2 teaspoons vanilla
1 cup heavy cream
powdered sugar, berries, or caramel sauce for garnishing (optional)

1. Don't pre-heat :)
2. Generously butter and flour a pan of your choice (I used two 9 x 3 ish pans)
3. Sift together the flour and salt. Set aside.
4. Beat together butter and sugar in a large bowl until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat until batter is creamier and satiny.
5. Spoon batter into prepared pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 180°C/350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 ¼ hours. Cool cake in pan, if you're patient.
6. Remove from pan. Top with powdered sugar, pureed and strained berries, caramel sauce, or whatever else you like (it's good plain too)

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