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Classic Pound Cake

Source: America's Test Kitchen
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Rating: 5   Reviews: 1 See Reviews
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  one 9 x 5-inch loaf
As directed in the recipe, the butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. Leftover cake will keep reasonably well for up to 3 days if wrapped tightly in plastic wrap and stored at room temperature.
RECIPE INGREDIENTS
16 tablespoons (2 sticks) unsalted butter, cold, plus extra for greasing pan
3 large eggs plus 3 large egg yolks
2 teaspoons vanilla extract
1 ¾ cups (7 ounces) cake flour, plus extra for dusting loaf pan
½ teaspoon table salt
1 ¼ cups (8 ¾ ounces) sugar
Classic Pound Cake Recipe at Cooking.com
DIRECTIONS
Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Using dinner fork, beat eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.


Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.


In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.


In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.


Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temperature, about 2 hours. Slice and serve.


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 07/08/2011
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Rating: 5
by: Rebecca, AZ Reviewed: 03/07/2014
Absoluty Divine*
I've made this very Pound Cake 3 times over 2 + years now and we have loved it each and every time! Like any pound cake, so named because generally they use/or originally did; a pound of each ingredient, this must be saved for a special occasion or only occasionally. However, that said, it is thoroughly enjoyable, very rich and just sweet enough. We make both strawberry and blueberry sauces to go over, eaters choice *!* ENJOY**
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