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Perfect Poundcake

Source of Recipe


From "The Cake Bible" by Rose Levy Beranbaum



List of Ingredients



• 3 Tbsp milk
  
• 3 large eggs
  
• 1½ tsp vanilla
  
• 1½ cups sifted cake flour
  
• ¾ cup sugar
  
• ¾ tsp baking powder
  
• ¼ tsp salt
  
• 13 Tbsp unsalted butter, softened
  






Instructions



1. Grease and flour an 8- x 4-inch (4-cup) loaf pan or any 6-cup loaf or fluted tube pan. Preheat oven to 350º F.
   
   
2. In a medium bowl, lightly combine the milk, eggs and vanilla. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium-high speed (high speed if using a hand mixer) and beat for one minute to aerate and develop the cake's structure.
   
   
3. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost ½-inch from the top of a 4-cup loaf pan.
   
   
4. Bake 55 to 65 minutes, or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should not start to shrink from the sides of the pan until after removal from the oven.
   
   
5. Let the cake cool in the pan on a rack for 10 minutes, and invert it onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up. Cool completely before wrapping airtight.
   
   Makes 8 servings.