Pound Cake
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Traditional pound cake is made by combining equal parts by weight of butter, eggs, sugar, and flour; it contains no leavening such as baking powder and, as a result, can be rather dense, but in a satisfying, buttery kind of way. Any airiness that traditional pound cakes do have is a result of beating the butter and sugar for a long time-until the mixture has the consistency of sour cream-and then continuing the beating while adding the eggs. Flour is added at the end and worked as little as possible to avoid making the cake tough. This pound cake is especially moist and buttery because milk is added as well as extra butter. All-purpose flour is used instead of cake flour because you need the extra gluten to absorb the milk and extra butter. If you would like to glaze the cake, try the lemon glaze.
ingredients
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serves: 1
butter (for the loaf pan)
flour (for the loaf pan)
1 1/4 cups plus 2 tablespoons butter (sliced, at cool room temperature)
1 1/3 cups sugar
1/4 teaspoon salt
5 eggs
1/4 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
2 teaspoons grated lemon zest (optional)
1 tablespoon grated orange zest (optional)
1 1/2 cups all-purpose flour
Servings Per Recipe: 1
Amount per Serving
Calories: 4130
- Total Fat: 255 g
- Saturated Fat: 154.1 g
- Trans Fat: 9.4 g
- Cholesterol: 1434.6 mg
- Sodium: 2966.1 mg
- Total Carbs: 419.3 g
- Dietary Fiber: 6 g
- Sugars: 273.6 g
- Protein: 51.5 g
preparation
1. Butter a 5 by 9-inch loaf pan and put a rectangle of parchment paper on the bottom. Flour the sides of the pan. Preheat the oven to 350°F. In a stand mixer with the paddle attachment, beat the butter, sugar, and salt on high speed for about 8 minutes, or until fluffy. Don’t be tempted to shorten the beating time or your cake will be heavy. Scrape the sides of the bowl with a rubber spatula every minute or so.
2. In a bowl, beat the eggs, milk, and vanilla. With the mixer on medium speed, add the egg-milk mixture to the butter mixture, one-third at a time. Wait until each addition is thoroughly incorporated before adding more.
3. The mixture will have the consistency of sour cream or small curd cottage cheese, depending on the temperature. Add the zests to the batter and beat for 30 seconds more. Turn off the mixer and add all the flour. Beat on low speed for about 5 seconds, or just long enough to mix in the flour with no leftover lumps. Scrape the sides of the bowl with a rubber spatula, then mix for 5 minutes more. Scrape the batter into the prepared loaf pan. Don’t smooth over the surface of the batter or it may lose some of its airiness-it will settle as it bakes.
4. Bake for about 1 hour and 15 minutes, or until a toothpick or knife inserted in the center comes out clean.
5. Let cool for 15 minutes before turning out of the pan. Serve sliced. The cake keeps for several days tightly wrapped in plastic.
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