Pound Cake Recipe

Mar 7

When I was going through my posts I realized that I haven't done a recipe post in a really long time. So when my mom asked me to bake her a pound cake I decided to do a full on recipe trial. Now this recipe is not an original or family recipe. I've kind of mishmash a bunch different recipes that I've found in cookbooks.

Now pound cake gets it's name because there's a 1:1:1:1 ratio of butter, sugar, eggs and flour. A lot of recipes still call for that much sugar and I find it too sugary and inedible. I think Paula Deen's and Southern Living recipes called for 3 cups of sugar and I've reduced mine to 2 cups. The last time I made pound cake I used 5 large eggs but when I made it today, I ran out of large eggs and ended up using 4 large and 1 extra large which also had an extra yolk so let's count it as 6? But usually it's 5 so use your judgement on this one. This recipe is so simple and easy in comparison to the kind of chiffon cake that I usually make because I don't need to beat the eggs until it's frothy. Yes, you definitely want to follow the ingredients and recipes but I feel this type of cake is just more forgiving to change.

Ingredients

1 lb softened unsalted butter + more for pan
2 cups sugar
3 cups of flour
1.2 tsp salt
1/2 tsp baking powder
6 eggs
1 cup of milk
2 tsp of vanilla extract

1. Preheat oven to 350 degrees F. Make sure all ingredients are at room temperature before starting.
2. Cube butter and place it into a mixer.
3. Cream butter and slowly add sugar until light and fluffy
4. Add eggs one at a time, wait till the yolk dissolve before adding the next (do not overbeat)
5. Combine the dry ingredients together and add it a little bit of a time to the mixer alternating with milk.
6.Pour in the vanilla extract
7. Pour batter into a greased and floured tube pan and bake for 1 to 1 1/2 hours until toothpick comes out clean
8. Place the pan on a wire rack for 10 minutes before inverting the cake

If you have never baked a pound cake before you may wonder why the top of my cake is cracked but that's the "rustic" traditional look of a pound cake and I love that the top gives it a bit of texture.