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Butter Pound Cake

Source of Recipe


Saveur magazine



List of Ingredients



• 12 ounces butter (plus more for the pan), at room temperature
  
• 2 Tbsp plus 3 cups flour
  
• 1 tsp baking powder
  
• ½ tsp fine salt
  
• 1 cup milk, at room temperature
  
• 1 tsp pure almond extract
  
• 1 tsp pure lemon extract
  
• 1 tsp pure vanilla extract
  
• 3 cups sugar
  
• 6 large eggs, at room temperature
  






Instructions



1. Heat oven to 325° F. Generously grease a light-colored 10-inch tube pan with butter. Add 2 tablespoons flour; turn the pan to coat it evenly with flour, tap out any excess, and set aside. (The inside of the pan should be smoothly and evenly coated with butter and flour, with no clumps or gaps.)
   
   
2. Using a seive set over a bowl, sift together remaining flour, baking powder and salt. Repeat two more times. In a measuring cup with a pourable spout, combine milk and the almond, lemon, and vanilla extracts. In the bowl of a standing mixer fitted with a paddle, cream butter at medium-low speed until light and fluffy, about 2 minutes. Gradually add sugar, ¼ cup at a time, scraping down the sides of the bowl with a rubber spatula. Beat until satiny smooth, about 3 minutes. Add one egg at a time to the butter mixture, beating for 15 seconds before adding another, and scraping down the bowl after each addition. Reduce the mixer speed to low and alternately add the flour and milk mixtures in three batches, beginning and ending with the flour. Scrape down sides of the bowl; beat just until the batter is smooth and silky but no more.
   
   
3. Scrape batter into prepared pan and firmly tap on a counter to allow batter to settle evenly. Bake until light golden and a toothpick inserted in center of cake comes out moist but clean, about 1 hour and 15 minutes. Let cake cool in pan on a rack for 30 minutes. Invert cake onto rack; let cake cool completely before slicing.
   
   Makes 10 to 12 servings.