Ever tried making pound cake from scratch? I have tried a few times. Sometimes the flavor was on, but the texture was just a bit off. Other times the texture worked but the flavor didn’t so much. Who knew producing a really good classic pound cake could be so tricky?
When I was a kid, my mom used to just buy pound cake. We all loved the stuff, whether for breakfast or dessert. I eventually felt compelled to try homemade recipes that would rival those bakery ones. After several “decent” results, I moved on and forgot about pound cake.
But then one day Hubby tells me that his sweet mom made the best ever homemade pound cake from scratch. My gentle mother in law is no longer with us and nobody knows where her recipe is. Hmm. Of course that is when my obsession with finding the best homemade pound cake recipe became stirred.
This pound cake is a classically rich, dense cake. It is the best tasting pound cake we’ve had, full of melt-in-your mouth buttery goodness and real vanilla. Pound cakes are not meant to be fluffy like birthday cakes or layer cakes. This pound cake is tender and plush inside, with a golden and slightly crumbly exterior, just as it should be. The wonderful buttery-ness is what brings this cake over the edge… so, so good.
You’re just 6 ingredients away from this delightful breakfast-slash-dessert. It’s a yummy hostess gift, anyone gift, or self gift – Enjoy!
RECIPE (one 9×5 loaf)
16 TB unsalted butter, cut into 16 pieces, chilled
3 large eggs + 3 large yolks, room temp
1 TB vanilla extract
1 3/4 cups (7 oz) cake flour
1/2 tsp fine salt
1 1/4 cups (8 3/4 oz) white sugar
Place chilled butter pieces in bowl of stand mixer; let stand at room temp for 20-30 minutes to just slightly soften the butter. Butter should not get warmer than 60 degrees (if butter is too warm, cake will be too flat and dense.)
In a separate bowl, use a fork to beat room-temp eggs, egg yolks, and vanilla. Set aside at room temp.
Adjust oven rack to lower middle position and preheat to 325F. Grease and flour a 9×5 loaf pan.
Using the paddle of stand mixer, beat butter and salt at medium high speed until it’s shiny, smooth and creamy, 2-3 minutes. Reduce speed to medium and very gradually pour in sugar, about 1 min. Once all sugar is added, increase speed to medium high and beat until mixture is light and fully, 5-8 minutes, scraping down bowl as needed. Reduce speed to medium and gradually add egg mixture in a slow steady stream, about 1 min. Scrape down bowl and beat at medium high until light and fluffy, 3-4 min. Remove bowl from mixer and scrape down.
Sift cake flour over the butter-egg mixture in 3 separate additions. Fold gently with rubber spatula until combined after each addition. Be sure to scrape bottom of bowl to ensure all batter is combined.
Pour batter into prepared pan and smooth top. Bake cake until golden brown and toothpick comes out clean. Start checking at 1 hour. Let cool on wire rack for 15 minutes, invert onto rack and let cake cool completely before serving. Keeps well in airtight container.
By chewoutloud, adapted from Cooks Illustrated