Friday, October 24, 2008

Classic Butter Pound Cake

Here is a classic ! Old fashion pound cake, with just a hint of vanilla and no other flavors besides butter. You can flavor this with almond, orange, lemon or any other extract or even add some dried fruit or nuts if you like. I tend to like this one as is, alone, with just the flavor of the butter. I really enjoy this cake with a cup of hot coffee, but my husband slathers on the Nutella, which is also pretty tasty. I do that when the cake is a few days old ... but first I toast it.
1/2 pound of softened unsalted butter
5 large eggs at room temperature
1 cup of sugar
2 ts vanilla extract
2 cups flour (if you sift the flour after measuring it helps the texture)

    Preheat your oven to 325
    Beat the butter and sugar until light and fluffy. On medium high for about five minutes if you are using a stand mixer.
    Add the vanilla.
    Reduce the mixer speed to medium and add three eggs, one at a time beating until smooth after each addition.
    Reduce your mixer speed to low and beat in one third of the flour, mixing well, but don't over mix and scrape down the sides.
    Beat in one egg.
    Beat in half of the remaining flour, scraping down the sides.
    Add the last egg and mix until incorporated.
    Add the last addition of flour.
    Give your batter a last scrape with your spatula.

    Using tin foil or parchment paper line your pan. I don't butter mine, but you can if you like, it will make for a browner crust. Spoon out the batter into your pan.
    Smooth out the top.
    Bake for about one hour in half, until golden, well risen, cracked on top and a toothpick inserted comes out clean. Let it cool off for about an hour.


    1 comment:

    ~ welcome! what say you? =D ~