Pound Cake Perfected

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 1 1/4 cups unsalted butter, plus
• 1 tablespoon unsalted butter
• 2 1/2 cups cake flour (or 2 1/3 cups all-purpose flour)
• 3 tablespoons cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature (i've also used 2% milk with good results)
• 1 1/2 teaspoons pure vanilla extract

Recipe

• 1 position oven rack in the center of your oven and preheat to 350 degrees.
• 2 melt the 1 tbsp butter and brush the entire inside of a 12 cup bundt pan.
• 3 put the 3 tbsp flour into the pan and roll the pan around to distribute the flour; use more flour if necessary and knock out excess flour when pan is completely coated.
• 4 in a medium bowl mix flour, baking powder and salt; set aside.
• 5 using a stand mixer with paddle attachment beat the butter and sugar on medium speed for 2 minutes, until light and fluffy.
• 6 add egg yolks and beat on low speed until smooth.
• 7 stop mixer and scrape down the bowl and paddle.
• 8 on medium-low speed add whole eggs one at a time, mixing at least 20 seconds between each egg.
• 9 stop mixer and scrape down again.
• 10 on your mixer's lowest speed add half the flour mixture and mix until just combined.
• 11 add milk and mix until just combined.
• 12 add remaining flour and mix until just combined.
• 13 stop and scrape down bowl and paddle (last time).
• 14 add vanilla and mix on medium speed for 20 to 30 seconds, until batter is smooth.
• 15 spoon batter into bundt pan and spread it evenly.
• 16 run a knife through the batter to get rid of any large air bubbles and gently knock the pan on your counter a few times.
• 17 bake 45 - 55 minutes, until golden brown and a toothpick inserted in the middle comes out with moist crumbs, no wet batter.
• 18 cool in pan 10 - 15 minutes, then invert on a wire rack to cool completely.
• 19 cake keeps at room temperature for 3 days or may be frozen.