Pound Cake
Pound Cake
Author: The Blue Jean Chef, Meredith Laurence
Serves: 8 servings
Ingredients
- 1 pound unsalted butter (4 sticks), softened so they hold your finger indent
- 1 pound sugar (2 cups)
- 1 pound eggs (9 eggs), room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 pound flour (3 -1/3 cups)
Instructions
- Pre-heat the oven to 350ºF and grease two 9-inch x 5-inch loaf pans.
- Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy. This will take at least 5 minutes, but probably more like 8 minutes.
- Add the eggs one at a time, beating well between each addition.
- Add the vanilla and salt and mix in.
- Add the flour, one cup at a time, and at a reduced speed on the mixer. Mix just to combine and do not over-mix.
- Transfer the batter to the greased pans and smooth out the tops.
- Bake in the oven for 1 hour, or until a skewer or toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 5 to 10 minutes and then invert onto a cooling rack. Serve with a lemon glaze, some berries, a scoop of ice cream or some whipped cream.
