Classic Pound Cake
Classic Pound Cake
By Audrey Plant
Yields 10-12 slices
Ingredients
3 sticks unsalted butter, softened
2 cups granulated sugar
6 eggs
1 tablespoon vanilla
⅔ cup 2% milk
3 ½ cups all-purpose flour
½ teaspoon kosher salt
3 ½ teaspoons baking powder
Instructions
Preheat oven to 350 F. Using a stand mixer with a paddle attachment, cream softened butter until smooth on medium speed. Scrape bowl and add sugar, mix until fluffy and pale yellow about 1-2 minutes.
In a separate bowl, sift together flour and baking powder. Add salt and stir dry ingredients with a whisk, set aside.
In a small bowl, crack eggs into the bowl. Turn on stand mixer on low speed and add eggs, one at a time. Scrape away any remaining parts on the sides. With the mixer on low to medium, add vanilla and milk to the batter. In three parts, add the dry ingredients, until just combined.
Using a non-stick baking spray, heavily spray bundt pan. Spoon batter into the pan and even out with a spatula. Taking the pan with the batter in it, lightly tap the pan on the counter a few times to help eliminate any bubbles. Place in oven on middle rack, bake for 50-55 minutes.
Using a long toothpick, test cake and remove from oven once the toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes. Invert the pan onto a cooling rack and allow it to cool for another 20 minutes. Serve and enjoy!
Notes:
Loaf pans can work for this recipe, line two loaf pans with parchment paper and non-stick spray. Split the batter between the two pans and bake as directed.
I suggest using higher fat milk( i.e. 2% or whole milk) for this recipe to help add to the richness.
Heavily spray the bundt pan get every nook and cranny.
Recipe adapted from Sadie DuBois
