Vanilla Pound Cake

Posted on August 25, 2009. Filed under: Cake, Desserts |

Did you know pound cake gets its name because traditionally you use 1 pound flour, 1 pound sugar and 1 pound butter? If I were to use all of that in 1 cake it would be the largest cake you have ever seen. So I modify the recipe a tiny bit. Basically I just cut those 3 ingredients in half. So it is a half pound cake. I love cake. Mainly I love chocolate cake. But this Vanilla Pound Cake has won my heart. The picture here is my first serving. I immediately went back for seconds! It is that good.
* You can make this ays ahead of time and freeze it until the day you are ready to serve it. Just wrap it in plastic wrap, very tightly. Take it out of the freezer a few hours before you want to serve it. And let it sit at room temperature to thaw.

Makes about 16 servings
3 cups flour
2 tsp baking powder
1/2 tsp salt
2 sticks butter, unsalted at room temperature
2 cups sugar
2 large eggs, room temperature
1 cup milk (I used non fat). room temperature
2 tsp vanilla extract

Preheat oven to 350 degrees.

Sift the flour, baking powder and salt together, set aside.
Mix the butter in a with and electric mixer at medium speed until smooth. While the stand mixer is running, add the sugar in a steady stream. Once the sugar is added, stop the machine and scrape down the sides. Continue to beat on medium speed 4-5 minutes. Until the mixture is light and fluffy. *you will notice a change in color and texture. Just be patient.

With the mixer on medium, ad the eggs 1 at a time. Take 3-4 minutes to add the eggs. Add them s-l-o-w-l-y. Scraping down the sides occasionally. The mixture will become fluffy and increase in volume.

Reduce speed on mixer and add flour and milk alternately. Starting with the flour and ending with the flour. Add the vanilla and mix until just blended.

Spoon the batter into a greased bundt pan or loaf pan. Smooth the top with a spatula.

Bake for 55-65 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool on a cooling rack for 10 minutes before you remove it from the pan. Invert the cake to the rack and allow it to cool to room temperature.Serve in thin slices with raspberry puree and fresh whip cream. (recipes below)
Raspberry Pure
2 pints raspberries
1/4 cup sugar
2 tbsp water

Bring all ingredients to a bowl in a small sauce pan. Simmer on low for about 10 minutes. Crush the raspberries with the back of a spoon. Simmer for an additional 5-10 minutes. Allow to cool to room temperature, then store in an air tight container in the fridge over night. This will help the puree thicken.

Whip Cream
1 cup heavy whipping cream
1 tsp vanilla extract
2 tbsp powdered sugar

Mix whip cream in a stand mixer with a wire whisk on med/high until it firms up. Then add the vanilla and powdered sugar. Whip until stiff peaks form. But don’t over mix, because then you will have butter 🙂


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