My sister Rachael and I baked this pound cake during her March 2nd, 2011 weekend visit. We served individual sliced topped with mashed fresh strawberries and topped with freshly whipped cream. Cardamom Strawberries also go great with this recipe.

Source

JoyOfBaking.com: Pound Cake

Notes

To make Cake Flour

  • Combine a ratio of all-purpose flour to corn starch to a total of 2 cups: 1.75:0.25

Done Test

A toothpick inserted in the center comes out clean

Yield

Makes one 9 x 5 x 3-inch loaf.

Special Equipment

  • 9 x 5 x 3 inch loaf pan
  • Parchment paper
  • Stand or hand mixer

Preheat Oven

  • Preheat oven to 350°F. (High-alt: 375°F)
  • Place rack in center of oven.
  • Butter or spray with a nonstick vegetable spray, loaf pan.
  • Line the bottom of the pan with parchment paper and butter the paper.

Ingredients

  • 3 large eggs, room temperature
  • 3 tablespoons milk, room temperature (high-alt: add 1/2 tbsp milk)
  • 1 ½ teaspoons pure vanilla extract
  • 150 grams (1 ½ cups) sifted cake flour (130 grams AP flour + 20 grams corn starch)
  • 1 teaspoon baking powder (high-alt: reduce by 1/8 tsp)
  • 1 gram (1 ½ teaspoon) salt
  • 150 grams (¾ cup) granulated white sugar (high-alt: reduce by 3/4 to 1 tbsp)
  • 185 grams (13 tablespoons) unsalted butter, room temperature (high-alt: add 28 grams / 2 tbsp)

Preparation

Wets

In a medium bowl lightly combine:

  • eggs
  • milk
  • vanilla extract

Drys

In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients and mix on low speed for about 30 seconds or until blended.

  • flour
  • baking powder
  • salt
  • sugar

Combine

  • Add the butter and half of the egg mixture.
  • Mix on low speed until the dry ingredients are moistened.
  • Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure.
  • Scrape down the sides of the bowl.
  • Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.

Into the Pan

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake

  • Bake for about 55 to 65 minutes (high-alt: check at 45 mins) or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  • If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Cool

  • Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
  • Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Keep

  • The cake will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.