Ingredients
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1 cup unsalted butter, room temperature
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1 cup all-purpose flour, spooned and leveled
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1 cup cake flour, spooned and leveled
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1 cup granulated sugar
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2 Large eggs
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4 Egg yolk
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1 tspn baking powder
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1/4 tspn salt
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1 tspn vanilla
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1/2 cup whole milk, room temperature
Directions
DID YOU KNOW THAT CHRISTMAS POUND CAKE WAS CALLED SO BECAUSE…
Initially it was for one pound each of flour, sugar, butter, and eggs, which made up to a pound cake. Meaning one part of each main ingredient.
Unlike regular cake, pound cake is denser, tastier, and more moist.
After eating pound cake, your fingertips will have a slight buttery or oily glaze.
I enjoy baking, and as a self-taught baker, I enjoy experimenting with recipes from various books and authors’ advice.
Baking is time-consuming, but once a baker, the passion lasts a lifetime.
I enjoy quick baking because I bake on a regular basis, so my go-to recipes are vanilla buttercream cake, Eggless vanilla cake, wedding cupcakes. do sure to click on the highlighted link.
The recipe for this cake is as follows:
- Preheat the oven to 325 degrees.
- Lightly grease a baking pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking. Set aside.
- Whisk together the flours, baking powder, and salt in a medium mixing bowl. Set aside.
- Whip the butter in the bowl of a hand whisker/stand mixer fitted with the paddle attachment on medium speed until light and fluffy. should take around 4-5 mins.
- Gradually add the sugar while the mixer is set to medium low. Mix until well incorporated.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
- Mix in the vanilla extract until well combined.
- 1 to 2 minutes on medium high speed, beat the mixture until light and fluffy. We want to incorporate air into the batter.
- To the egg mixture, alternately add the flour and milk. Do not overmix.
- Once combined, pour the batter into the prepared loaf pan using an offset spatula to smooth the top.
- Bake for about 60 minutes, checking the cake at 50 minutes. If the top is browning too quickly, cover the top loosely with aluminum foil.
- The cake is ready when it springs back when gently pressed on top. A toothpick inserted in the center of the loaf comes out clean or with a few crumbs remaining. Overbaking will result in a dry cake.
- Allow the cake to cool in the pan for 10 minutes after removing it from the oven.
- Pull the cake from the pan using the parchment paper ends and place it on a cooling rack to cool completely.
- Serve hot or serve with glaze once it cools down.
Vanilla bean glaze, condensed milk and buttercream
are a few glazing options.
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