Cake by the Pound

Easy Level
In total: one hour and forty minutes
Prepare in 30 minutes.
10 minutes of inactivity
Cook for one hour.
Produces 10 to 12 servings.

 

Components


16 ounces of softened, chopped unsalted butter + 1 tbsp

Cake flour (16 ounces) plus 2 tablespoons

sixteen ounces of sugar

Nine big eggs, at room temperature

One tsp vanilla essence

Half a teaspoon of kosher salt

 

Guidelines 

Preheat the oven to 350 degrees Fahrenheit and place a rack in the centre.

 
Dust two 9 by 5-inch loaf pans or a 10-inch aluminium tube pan with two tablespoons of flour and one tablespoon of butter.

 
In the bowl of a stand mixer, cream the remaining 16 ounces of butter and sugar on medium speed for 5 minutes.

use the paddle coupling. Once, pause and use a spatula to scrape down the bowl's sides. Add the eggs one at a time, making sure each is thoroughly combined before adding the next, while the mixer is operating at the lowest speed.

Once more, pause to scrape down the bowl's sides. The mixture may appear curdled during this three-minute process. 

After adding the salt and vanilla, beat for 30 seconds on medium speed. 

Add the flour in three portions, making sure each is completely integrated before adding the next, using the lowest speed of the mixer. 

Scrape down the sides of the bowl after the last addition, then beat on medium speed for 30 seconds, or until almost smooth.

 
If using more than one pan, divide the batter equally before scooping it into the pan(s). Bake for one hour, or until an instant-read thermometer registers 210 degrees Fahrenheit within the dish. 

When squeezed, the golden brown crust will bounce back, but the crack around the cores will seem wet.
After taking the cake out of the oven, let it cool for ten minutes on a rack. 

The cake should be removed from the pan(s) and allowed to cool on a rack. Keep the cake stored. After taking the cake out of the oven, let it cool for ten minutes on a rack. 

The cake should be removed from the pan(s) and allowed to cool on a rack. For up to three days, keep the cake covered with a tea towel on the rack.

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