POUND CAKE PERFECTION
Creating the
perfect cake requires a little attention to detail! This classic cake is fat,
fluffy and mellow. The simple flavor of butter and vanilla is an excellent
canvas to pair with fresh berries or use as the ideal base recipe to create an
endless array of other flavors.
INGREDIENTS
- ¼ teaspoon table salt
- 1 1/4 cups (10 oz, 285 g) granulated sugar (125%)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 ¾ cups (8 oz, 225 g) cake flour (100%)
- 4 large eggs plus 3 yolks (9 oz, 255 g) room temp (112%) See Note #1
- 1/4 cup (2 oz, 60 ml) whole milk , divided
- 2 sticks plus 2 tablespoons (9 oz, 255g) unsalted butter, room temp (112%)
INSTRUCTIONS
First, Preheat
the oven to 350 ° F. Butter and flour a 9 "x5" bread pan or another.
Then, In a
small bowl, combine eggs, vanilla and half of the milk, whisk together and set
aside.
Sift
together the flour, salt and yeast in a mixing bowl. Add the sugar to the flour
and mix on low speed for 30 seconds. Add the butter to the flour and mix until
a homogeneous mixture is obtained. Add the other half of the milk and increase
the speed to medium high. Mix for 2-3 minutes. The dough will lighten color and
texture. If using a hand mixer, add a minute or two to the mixing time.
Scrape the
bowl and paddle thoroughly. At low speed, add the egg mixture in 3 increments
by scraping the bowl after each addition.
Pour the
dough into the prepared baking pan and smooth until an even layer is obtained.
Bake until a
toothpick inserted in the center comes out clean (about 55 minutes). Happy
Cooking Time.
