The Perfect Pound Cake : All You Need Is The Cake Bible

The secret to obtaining a great recipe? Knowing where to look for it. Personally, while selecting baking books to buy or borrow from the library, I look out for the James Beard award sign on the book or basically names that have a good rapport or raved about by many, ie. Doris Greenspan, Julia Child, Heston Blumenthal, etc.
This perfect pound cake comes from the highly recommended 'The Cake Bible' and it did not fail me indeed. It came out of the oven with a really nice split and smelling very buttery. Mmmm. 
I absolutely love the fine and tightly packed crumbs along with the most wonderful smell - butter. It reads in the description that its better than Sarah Lee's pound cake that we can get in the frozen section of our supermarkets and it's been a long time since I had a Sarah Lee's pound cake but I can tell you it really would be a worthy opponent!

Perfect Pound Cake
(Adapted from The Cake Bible by Rose Levy Beranbaum)
Ingredients
3 Tablespoons milk
3 large eggs
1 ½ teaspoons vanilla
1 ½ cups sifted cake flour
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 Tablespoons unsalted butter, softened
Directions
Preheat your oven to 350 F. Butter an 8 inch by 4 by 2.5 inch loaf pan, or any six cup loaf or fluted tube pan.
Lightly whisk together milk, eggs and vanilla in a medium bowl.
Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended. Add the butter and half the egg mixture, and mix until dry ingredients are moistened. On medium speed, beat for one minute. This will aerate and develop the cake’s structure. Scrape down sides.
Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides.
Pour batter into prepared pan. Smooth surface with a spatula. Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean. Let cake cool on a rack in the pan for 10 minuets before inverting onto a greased wire rack. If using a loaf pan, flip the cake over so the top is up.

1 comments:

Amy said...

looks so delicious & spongy!!

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