This morning I was betrayed by my man. Having previouslly revealed to him my secret shame that I couldn’t resist a Coke in the morning, the pop and hiss of a soda can being opened thwarted my best attempts to ignore both him and the alarm and the next thing I knew I was awake. Then of course I realize I need to pee, and I have to get out of bed and at that point there’s no use in trying to get some more snoozing in. This is why at way too early o clock, I was outside in my pink ruffled pjs taking pics of this pound cake in the morning sun!
This is the best pound cake I remember having. A few people had some trouble with their being an under cooked spot in the middle of the cake, so I avoided that problem all together by baking it in my favourite pan for a pan cake. You have to love the bundt pan, and mine is from the people who know the bundt pan best. All of their products are made in the US.
No glaze or extra flavouring, this is a pound cake in it’s most natural form. Sweet and moist on the inside with a light crumbly outside, it’s what you want for snacking any way. Fruit and ice cream would go nicely over it, a lemon glaze and some powdered sugar would be even better.
D and me eat it plain.
Perfection Pound Cake
Baking: From My Home to Yours by Dorie Greenspan
2 cups all-purpose flour or 2-1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t over mix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.