Pound Cake
Print recipe| Serves | 8 - 12 |
Ingredients
- 1 cup unsalted butter (cool, but not cold)
- 2 Cups all purpose flour
- 1 cup white sugar
- 5 Large eggs
- 1 Tsp vanilla extract
- 1/2 Tsp salt
Directions
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Preheat the oven to 350 deg F. Prepare a 10 1/4 x 3 3/4 inch ( or 8 1/2 x 4 1/2 inch) loaf pan. Butter the pan(so that the wax paper will not slip). Cut wax paper to line the bottom and sides and place in the pan and then butter the pan. Set aside.  | |
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In a large mixing bowl, gradually beat the butter (it is cool, so will take a while to mix). Since pound cake does not have any leavening agent, you need to add air into the batter by beating the butter until it is light and fluffy (about 5 minutes), gradually adding the sugar.  | |
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Add the eggs one at a time, beating well after each addition. Beat in the vanilla and salt.  | |
| With the beater on low, gradually add the flour until it is just incorporated. Do not over mix. | |
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Add the batter to the prepared pan and smooth the top.  | |
| Bake for 60 to 75 minutes. Add a small bowl 2/3 filled with water to the oven. This will help to keep the cake moist. Check with a cake tester starting at 60 minutes until the cake tester comes out clean. | |
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Let cool in the pan for 10 minutes. Then turn onto a wire rack and remove the wax paper; cool completely.  | |
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Slice into 1/2 inch slices and use in trifles or with fresh fruit, yogurt, ice cream or whipped cream.  | |