Basic Pound Cake

Basic Pound Cake

Basic Pound Cake

The simplest of cakes is the most delicious and it goes well with everything.  You can flavor your pound cake any way you like or just serve it with berries or ice cream.  This truly is an easy cake to make.  Make sure that your eggs are room temperature and that you beat the butter and sugar long enough so that the batter is fluffy.  Once you’ve added the flour be sure not to overmix the cake.  You don’t want your pound cake to be tough. 

INGREDIENTS

2 Cups Unbleached Flour

1/2 Teaspoon Kosher Salt

1 1/4 Cups Sugar

1/2 Pound Softened Butter

5 Large Eggs

2 Tablespoons Vanilla Extract

Juice of 1 Lemon

1/2 Cup Half & Half

Preheat your oven to 325° F.  Grease and flour a loaf pan.  If you don’t have a loaf pan then use a bundt pan.  In a medium size bowl combine the flour and salt.  Set aside.  In a large size bowl beat the butter and sugar together for 5 minutes.  I use an electric mixer on low for this. Add the eggs one at a time.  After the third egg add 2 tablespoons of the flour mixture.  Beat for 10 seconds.  Add the vanilla and lemon juice.  Put down your electric mixer and mix in the flour by hand.  Add the flour in thirds.  Alternate with the half & half.  Make sure not to overmix.  Pour the batter evenly in the pan and tap it on the counter to get out air bubbles.  Bake for 1 hour on the middle rack.  After 50 minutes check to see if the cake is done.  The top will spring back when you touch it.  Remove from the oven and cool in the pan for 20 minutes.  Turn the cake out onto a rack and when thoroughly cool wrap in foil and store in a tightly sealed container.  Wait 24 hours before slicing it.  The good news is that pound cakes will keep in the freezer for months so this is a great “make ahead” recipe.  Serves 16

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