Pound Cake

The simplicity of a pound cake is intriguing.  Simple quality ingredients, whipped to incorporate air and make it light yet firm.  This cake is also quite versatile.  You can “add-in” any number of ingredients, from extracts, fruits (such as blueberries), juices (in place of the milk), chocolate, etc. or just enjoy it as a compliment to any meal.  Dress it up with whipped cream and fruit if you desire.
In a mixer bowl cream:
1 cup Butter, room temp.
1-1/2 cups Sugar
Add one at a time, combining after each addition:
4 Eggs, whole, room temp.
Add and combine:
1/2 cup Milk
2 tsp. Vanilla Extract
Add to above:
2 cups AP Flour
1 Tabl. Baking Powder
1 tsp. Orange  Zest (Optional)

Mix on med-high speed for 20 minutes.  Prepare the loaf pan by cutting parchment paper approx. 15″ X 7″.   Grease and line pan, leaving approx. 2″ to “grab” on each side.  Place in COLD oven (not pre-heated).  Bake in 350 degree oven.  Test for doneness at 1 hr. 15 minutes, using a toothpick.  Toothpick will come out clean when cake is done.   Cool completely.  Pull the parchment from the sides to release.  Peel parchment off to serve.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 4, 2010, in Cakes, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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