I’ve tried and have made many pound cakes in my lifetime. From light, dry and airy to “maybe we should use this as a doorstop” pound cake. I have searched and searched for the best pound cake recipe there is and I think I might have found one that comes close to perfect.
I checked out The Cake Bible by Rose Levy Beranbaum from my local library a week ago. It really is as big as an actual bible…maybe even bigger and its filled with all kinds of great baking tips and recipes. As I flipped through the book I came across Rose’s recipe for Perfect Pound Cake…raising my eyebrow I looked over the recipe and it didn’t seem hard to make at all and it was loaded with my favorite ingredient….BUTTER!
So on a very hot afternoon I decided to make some of this pound cake. I was hopeful since I had tried some of Roses recipe’s in the past from another one of her books I own.
After mixing everything together…in the oven my pound cake went and 40 minutes later…this was the result…
Doesn’t it look buttery and delicious?
It smelled so good…I just wanted to cut it up right away…but it was too dang hot…so of course I had to let it cool. But the wait was soooo worth it! My pound cake was light, buttery, moist…everything a pound cake should be. I didn’t even want to share it with my hubby. It tasted that good.
So you probably want the recipe…and here it is…make it…bake it…eat it…and be merry!
Perfect Pound Cake
from The Cake Bible
3 tblsp milk
3 Large eggs
1 1/2 tsp vanilla
1 1/2 cups sifted cake flour (sift into measuring cup and level off)
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp salt
13 Tblsp Unsalted butter, softened
Preheat oven to 350. Grease and flour one 8″x4″x2.5″ loaf pan or you can use a 9×5 loaf pan (cut baking time down to 40 minutes). Line loaf pan with parchment paper and grease and flour again.
* I used a glass 9×5 loaf pan and did not put parchment paper on the bottom and it came out a nice golden brown. If using a metal loaf pan use parchment paper to prevent burning on the bottom.
In a medium bowl lightly combine the milk, eggs, and vanilla. Set aside.
In a large mixing bowl fitted with a paddle attachment combine the dry ingredients (cake flour, sugar, baking powder and salt) and mix on low speed for 30 seconds until blended. Add the butter and half of egg mixture. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake’s structure.
Scrape sown the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides.
Scrape the batter into prepared pan and smooth surface with a spatula. The batter will be almost 1/2 inch from the top of the 8×4 loaf pan. Bake for 55 to 65 minutes. If using 9×5 loaf pan bake 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent over browning (it works…do it!)
Let cake cool in the pan on a rack for 10 minutes and invert onto wire rack. Cool to room temperature before serving. Store in airtight container for 3 days at room temp, 1 week in refrigerator or 2 months frozen.