Source: Baking with Julia/ Dorie Greenspan. Baker: Flo Braker
Makes 20 servings.
Preparation time: 1:30 hours
Tips: The cake is very best serve in thin slices.
Ingredients
Preparation
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces unsalted butter (2 sticks), at room temperature
2 cups sugar
3 large eggs, room temperature, whisked to blend
1 cup milk, at room temperature
2 teaspoons vanilla extract
1. Position a rack in the lower third of the oven and preheat to 350 F degrees. Butter and flour a 10-inch tube pan.
2. Sift the flour, baking powder and salt together and reserve.
3. Put the butter into the bowl of a mixer fitted with the paddle attachment and beat at medium speed until smooth. With the machine running, add the sugar in a steady stream. Scrape and continue to beat at medium speed until the mixture is very light and fluffy, about 4-5 minutes.
4. At medium speed begin to add the eggs in small additions, about a tablespoon at a time. If the mixture becomes watery or shinny, stop adding the eggs and beat at an increased speed until is smooths out. When the batter has come together again, decrease the speed to medium and continue adding the eggs, about 3-4 minutes to incorporate the eggs. The mixture is properly combined when it appears white, fluffy, and increased in volume.
5. At low speed add flour mixture and the milk alternately - 4 additions of flour, 3 of milk. Smooth batter after each addition. Add the vanilla and mix just to blend.
6. Spoon the batter into the prepared pan, smooth the top and bake for 55 to 60 minutes or until toothpick inserted comes out clean. Allow cake to cool for 10 minutes. Invert the cake onto a rack and cool to room temperature.
NOTES : 1) Pound cake, so called because of its original proportions: a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs. A tight-grained, moist, good-keeping cake that holds its flavor.
2) Recipe makes 3 (3.5"x6") small loaves.
Vanilla Pound Cake
Old Fashion
