My all time absolute favorite cake is this buttery plain pound cake. I love the simplicity of a pound cake. With only a few ingredients, you can have a nice tender cake that is amazing right out of the oven. I made this twice already in a matter of three days. I attribute this craziness to the long weekend, not my fault at all :$
The best thing about this recipe is that you don’t have to bother with the creaming of butter and sugar in the beginning. This method of “one bowl” mixing is perfect when you want to be done with the mixing quickly. But you do have to make sure to follow the recipe exactly. Make sure that the cake is properly aerated, otherwise it’ll become all compact and heavy.
The original recipe from Joy of Baking calls for three eggs. I like more in my cake batter, so I add four. You can also add five if you have small-ish eggs. This gives the cake a nice, rich flavor. You can dust off the cake with powdered sugar or serve with fresh cream and fruit. As for me, I like to do things differently here so I had my slice with this amazing dulce de leche I got the other day from Trader Joe’s. Pure joy I tell you folks. As the cake isn’t overly sweet, the dulce de leche went perfectly with it. Yummm!! I have also tried it with chocolate spread and it is heavenly!
Chances are that you already have all the ingredients of baking this cake in the pantry. So go ahead and give yourself a simple, sweet treat.
4 large eggs at room temperature
3 tablespoons milk
1-1/2 teaspoons vanilla extract
1-1/2 cups sifted cake flour (alternately you can make your own cake flour by adding 3 tablespoons of corn starch in a measuring cup and filling it up to 1-1/2 cups by all-purpose flour. Sift once)
3/4 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons (185 grams) unsalted butter at room temperature
Grease and flour a 9 x 5 x 3 inch loaf pan. Preheat oven at 325 F.
In a medium bowl, beat together the eggs, milk and vanilla extract and keep aside.
Mix all the dry ingredients for 30 seconds in the bowl of your electric mixer. Add the butter and half of the egg mixture. Mix on low speed to incorporate the wet and dry ingredients. Increase the speed to medium and mix for about a minute to develop cake structure.
Scrape down the sides of the bowl and add in half of the remaining egg mixture in two additions. Beat for 30 seconds after each addition. Pour the batter in the prepared pan. Smooth the top with the back of a spoon or spatula. Bake for about 45-50 minutes or till top is golden brown and toothpick inserted comes out clean.
The cake can be stored in an air-tight container in the fridge for up to a week and two months in the freezer (if you don’t gobble it up in a day :D)
Preparation Time: 1 hour 15 minutes approx.