Pound cake is a British invention of the early 18th century, I'm told, and got its name from being made from a pound each of the primary ingredients--eggs, flour, sugar and butter. These proportions have been altered over the years, but I like to make a pound cake that holds as closely to that proportion as possible.
And bring the milk and eggs to room temperature before starting the cake. This helps you get the characteristic fine-grained texture. Don't use margarine or any other substitute for the butter. Butter is, along with eggs, the primary flavor of pound cake, so it must have real butter.
|And, yes, pound cake is supposed to get a crack on top.|
Perfect Pound Cake – 3/4-Pound Cake, Actually
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground mace
3/4 cup (6 fluid ounces/177 ml) milk, room temperature
2 tablespoons brandy or sherry, optional
2 teaspoons vanilla extract
6 large* eggs, room temperature
3 sticks (12 ounces/340 grams) unsalted butter, soft but cool
1 3/4 cups (12.25 ounces/347 grams) sugar
* That's medium for UK eggs. And if you're using homegrown eggs, that's about 12 ounces or so of eggs in their shells.