I LOVE experimenting in the kitchen! So my recipe, which calls for approximately a half pound each of the primary ingredients, uses the reverse creaming method rather than the traditional creaming method I used in my Perfect Pound Cake - 3/4-Pound Cake.
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! All my recipes specify a "dip-and-sweep" (scooped and leveled) measure of unsifted flour, which is the most consistent volume measure, weighing about 5 ounces. All my recipes are based on that and will not turn out right if the flour is measured some other way.
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, which I plan on using half the cake for very soon. 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 9x4x4-inch or 9x5x3-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
1/2 teaspoon salt
1/4 teaspoon ground mace
2 sticks (8 ounces/227 grams) unsalted butter, room temperature
1 Preheat oven to 350F/180C/Gas4. Butter and lightly flour one 9x4x4-inch small pullman pan or 9x5x3-inch loaf tin. 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 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 run a knife through the batter four times to get rid of any air pockets. Bake at 350F/180C/Gas4 for 15 minutes. Reduce heat to 325F/165C/Gas3 and continue baking for about 50 to 55 minutes, or until a toothpick inserted in the center comes out with just a crumb or two.
Note: My favorite timers, the three I use in my kitchen every day, are: ThermoWorks TimeStick (mine is yellow!), Taylor, and ThermoWorks Christopher Kimball Signature Timer.
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.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.
Jean