This is the first time I’ve made a pound cake to try out my brand new loaf pan ^^ Even the outside of the cake burnt a little bit, maybe because I didn’t cover the top with a piece of lightly buttered aluminum foil and my oven is smaller than the one which is represented on joyofbaking.com, this cake is still a dessert that you won’t have to be regret once you taste it. Every single piece is rich, buttery, moist with a golden brown crust =p~
For this pound cake, I use the quick method, that means the dry ingredients (cake flour, salt, baking powder and sugar) are first put into a mixing bowl, then the butter and the liquid ingredients are added and beaten into the batter. All you have to do is having all the ingredients in room temperature and following step by step the recipe which is clearly shown on joyofbaking.com. As usual, I only use 2/3 the amount of the sugar written in the recipe, the result is still delicious and worth your effort xD
Ingredients: (after reducing the sugar)
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
100 grams granulated white sugar
13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
In a medium bowl, whisk together the eggs, milk and vanilla extract.
In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (cake flour, baking powder, salt and sugar) and mix on low speed for about 30 secs or until blended. 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 1 min 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 secs after each addition to incorporate the egg and strengthen the cake’s structure.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes 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.
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.
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.