Vanilla Pound Cake - Thanks to Cooking by James Petersen and Bakewise by Shirley O. Corriher

There are hundreds even thousands pound cake recipes out there and they are all pretty much the same. 1lb of butter, 1 lb of sugar and 1 lb of flour or something like that, oh and 1 lb of eggs (that’s about 8-10) – no leaveners just whipped/aireated butter. Here’s why I picked James Petersen’s recipe...he gave detailed instructions of why the butter had to be whipped forever (or 8 minutes) and I thought better him than me making it 20 times before I got it right (still remembering my tussle with a vanilla caramel cake a few weeks ago). Like I said, while the ingredients are pretty much standard in this classic cake, the hint about timing was key plus I just love his book!

Shirley’s book gave me a touch of confidence. She even admitted that her pound cake sunk in the middle and unabashedly suggests using the bundt shape or tube pan since when the cake is turned out no one will know the difference. Also, I added just a ½ teaspoon of baking powder, thanks for the hint! One last thing, I creamed the butter alone for a while (actually forgot to add the sugar...whoops) then added the sugar and I have to say, that made a difference. The cake did not sink in the middle it rose perfectly so much so that I wished I had used a normal classic loaf pan. Anyway give it a go...it was yummy!

Ingredients

1 ½ cups cold butter, cut in to ½ pieces

1 1/3 cups sugar

¼ teaspoon salt

5 eggs

1/3-cup whole milk

2 teaspoons vanilla extract

1-½ cups flour

½ teaspoon baking powder

Preheat oven to 350° Butter and flour a Bundt pan. Tap out excess flour. Combine flour and baking powder in a small bowl, set aside.

Beat butter in the bowl of a stand mixer fitted with the paddle attachment for 3 minutes until very light and fluffy on high speed. Add sugar and continue beating for another 5 minutes. Do not skimp on the time (think longer rather than shorter) Scrape down the sides periodically.

Whisk the eggs, milk, and vanilla by hand until combined. Add egg mixture to butter in a steady stream with the mixer on medium speed. Beat for about 2 minutes, the batter will look like small curd cottage cheese. Turn off the mixer and add flour in one addition, beat on low speed until just combined and there are no lumps. Bake for 50 minutes. Let cool in pan on rack for ten minutes then turn out and let cool completely on rack.

Comments

[Rebecca]

Sally - I can't wait to try your pound cake recipe............please excuse my forwardness, but having grown up in East Fishkill, New York with a mother from Missouri who had a recipe for everything.......I just HAD to share the recipe for my absolute favorite Sour Cream Pound Cake. She even sent it through UPS to me freshman year of college............so, are you up to a little comparison baking?

2 sticks soft butter
3 cups sugar
6 eggs
1 cup sour cream
3 cups flour
1/4 tsp baking soda
1 tsp vanilla or 1/2 tsp almond extract ( I go for the almond every time)

Directions are the "usual: Sift flour and measure, resift twice with baking soda. Set aside. Cream butter and sugar slowly beating constantly to cream well. Add eggs one at a time, beating well after each addition. Stir in sour cream. Add flour mixture 1/2 cup at a time, beating well and constantly. Stir in desired extract and turn batter into well greased and floured 10" tube pan. Bake at 325 degrees 1 1/2 hours. Cool 5 minutes; loosen cake around edge of pan with dull side of knife. Press toward pan rather than toward cake to protect crust.

I just love, love, love the directions -- it's like a combo of Donna Reed making dinner and Bill Cosby telling his kids to take a shower "and use soap!" Thanks Sally - your web site is awesome!

[sally]

going to try this over the weekend. I love pound cake!!!!