Perfect Pound Cake

Total Time: 1 hr 5 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 3 tablespoons milk
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups sifted cake flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 13 tablespoons unsalted butter, softened

Recipe

• 1 preheat oven to 350°f
• 2 in a medium bowl, lightly combine the milk, eggs and vanilla.
• 3 in a large mixing bowl, combine the dry ingredients, and mix on low speed for 30 seconds to blend.
• 4 add the butter and half the egg mixture. mix on low speed until the dry ingredients are moistened.
• 5 increase to medium speed and beat for 1 minute to areate and develop cake structure.
• 6 scrape down the sides. gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
• 7 scrape down the sides, then scrape the batter into the prepared pan and smooth the surface with a spatula. the batter will be almost 1/2 -inch from the top of a 4-cup loaf pan. (if pan is smaller, use excess for cupcakes).
• 8 bake 55-65 minutes or until a wooden tothpick inserted in the center comes out clean. cover loosely with buttered foil after 30 minutes to prevent overbrowning.
• 9 the cake should start to shrink from the sides of the pan only after removal from the oven. let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack.
• 10 if baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.