Traditional Pound Cake

 

Level: Easy; 

Cooking time: 2 hours; 

Prep time: 15 minutes; 

Cook time: 2 hours; 

Yield: 10 to 12 

servings; Nutrition Information

 

Components

 

 

Three and a half cups all-purpose flour plus additional for the pan

 

Half a teaspoon of fine salt

 

Eight large eggs, room temperature

 

Two large yolks of eggs, room temperature

 

Two teaspoons of room-temperature milk

 

Four tsp of pure vanilla extract

 

Two cups of room temperature unsalted butter (four sticks), plus more for the pan

 

Two and a quarter cups of sugar

 

One tsp carefully packed, finely shredded lemon zest

Guidelines

Unique apparatus: 

A 12-cup Bundt pan, two 9-by-5-inch loaf pans, or a 10-by-4 1/2-inch tube pan

Set an oven rack in the lower third and preheat the oven to 350 degrees Fahrenheit.

Grease and flour the desired pan.

In a larger bowl, sift together the flour and salt; put aside. 

In a 4-cup measuring cup or bowl, whisk together the entire eggs, yolks, milk, and vanilla; put aside.

Beat the butter on medium speed in a heavy-duty mixer with a paddle attachment until it's smooth, about 1 minute. 

To cream and lighten the butter, gradually add the sugar, 1/4 cup at a time. 

This ought to should take roughly thirty minutes. 

After adding all of the sugar, switch off the machine and use a rubber spatula to scrape down the bowl's sides. 

Beat the butter mixture for an additional four minutes, or until it becomes light and fluffy.

Mix in the zest of the lemon and beat for a further 30 seconds.

To ensure that all of the ingredients are evenly incorporated, turn off the machine and give the bowl a second scrape. 

Select the lowest setting for the mixer. 1/4 cup of flour at a time should be added gradually while beating the batter for 30 seconds. 

Add the egg mixture gradually. 

(Pouring it all into the batter should take about one minute.)

 

After taking the bowl out of the mixer and scraping away any leftover batter from the paddle, carefully whisk the egg mixture into the batter using a rubber spatula. 

Scrape along the sides of the basin to make sure all the ingredients are distributed equally, taking care not to overmix the mixture.

 

Using a spatula, smooth the surface of the batter after spooning it into the prepared pan. 

Lower the oven's temperature to 325 degrees Fahrenheit before placing the cake inside. 

For the tube or Bundt pans, bake for approximately one hour and thirty minutes, or for the loaf pans, for fifty minutes to an hour, or until a toothpick inserted into the centre comes out clean and the top springs back when softly pressed.

Let the cake cool in the pan for ten to fifteen minutes on a rack. 

Turn the cake over onto a cardboard or level plate. 

Turn the cake over again and place it top side down on the rack to cool fully. 

Wrap in plastic wrap and store at room temperature for 4–5 days or freeze for 1 month if not serving the same day.

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