For some reason, at the last minute, I decided to replace half the butter with organic canola oil. (Sorry, Julia [Child], but I really do need to cut back on my butter consumption!) I used organic eggs, butter and milk, too. Cake flour is supposed to be best for cakes, but I make all my cakes with organic unbleached all-purpose flour. And I haven't had any complaints yet!
I think it's pretty much the perfect pound cake! I loved the texture as well as the flavor. Lemon pound cake is good, too, but I like the classic vanilla pound cake for trifle. And I'll be using half the cake for trifle for next week's post. Stay tuned! In the meantime, tell me about your favorite pound cake and how you like to serve it.
Classic Pound Cake – Half-Pound Cake, Actually
(Makes one 9-by-5-by-3-inch loaf)
4 large eggs, room temperature
1/4 cup milk, room temperature
1 1/2 teaspoons vanilla extract
1 2/3 dip-and-sweep* cups (8.33 ounces/236 grams) unbleached all-purpose flour
1 1/4 cups (8.75 ounces/248 grams) sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1/2 cup (4 ounces/113 grams) unsalted butter, room temperature
1/2 cup organic canola oil or second stick of butter
1 Preheat oven to 350F/180C/Gas4. Butter and lightly flour, or spray with cooking spray, one 9-by-5-by-3-inch loaf tin. (See the "My Little Shop" page for a great bread and loaf pan in two sizes: 1.5 pound/9x5x3 and 1 pound/8.5x4.5x2.75) Putting a piece of parchment paper in the bottom, and then buttering or spraying the paper, is a good idea if you're worried about sticking.
2 In medium bowl, whisk together eggs, milk and vanilla; set aside.
3 In bowl of electric mixer or other large bowl, combine flour, sugar, baking powder, salt and mace; mix on low speed for about 30 seconds to “sift” the dry ingredients. Add the butter; mix on low speed to combine. Add the oil and half the egg mixture; mix on low speed to combine, then on medium speed for one minute. Add half the remaining egg mixture; mix on medium speed for 30 seconds. Add remaining egg mixture; mix on medium speed for 30 seconds.
4 Pour batter into prepared pan and bake at 350F/180C/Gas4 for 15 minutes. Reduce heat to 325F/165C/Gas3 and continue baking 55 to 60 minutes.
5 Cool in pan on wire rack for 10 minutes, then turn onto a wire rack and cool completely. The cooled cake can be wrapped tightly and stored at room temperature for up to 5 days. Can be double-wrapped and frozen for a month; thaw, wrapped, at room temperature.
(Interviewed by another foodie at http://tinyurl.com/3afufdm)