Easy Pound Cake
(from Bethany’s recipe box)
This recipe can compete with any classic version, pound for pound.
Makes one 8-inch loaf
This recipe will also make four miniature pound cakes; use four 2-cup mini loaf pans and reduce the baking time to 40 minutes.
WHY THIS RECIPE WORKS: After some extensive testing, we found the answers to a fussy batter: hot, melted (rather than softened) butter and the food processor. The fast-moving blade of the processor plus the hot butter emulsifies the liquid ingredients quickly before they have a chance to curdle.
http://www.americastestkitchenfeed.com/bake-it-better/2012/09/secrets-to-perfect-pound-cake/
Source: America's Test Kitchen | September 26, 2012
Categories: Desserts, Eggs and Breakfast
Ingredients
- 1 1/2 cups (6 ounces) cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (8 3/4 ounces) sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 16 tablespoons (2 sticks) unsalted butter, melted and hot
Directions
-
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour an 8½ by 4½-inch loaf pan. Whisk the flour, baking powder, and salt together in a medium bowl.
-
Process the sugar, eggs, and vanilla together in a food processor (or blender) until combined, about 10 seconds. With the machine running, pour the hot melted butter through the feed tube in a steady stream until combined, about 30 seconds. Pour the mixture into a large bowl.
-
Sift one-third of the flour mixture over the egg mixture and whisk to combine until just a few streaks of flour remain. Repeat twice more with the remaining flour mixture, then continue to whisk the batter gently until most lumps are gone (do not overmix).
-
Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking.
-
Let the cake cool in the pan for 10 minutes. Run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack. Turn the cake right side up and let it cool completely, about 2 hours, before serving.