Pound Cake
Great! Just great! From Fine Cooking
10 oz (1 1/4 c.) unsalted butter, softened at room temperature
10 1/4 oz. (2 1/2 c.) cake flour
1 1/2 tsp baking powder
1/2 tsp table salt
1 3/4 c. granulated sugar
2 large egg yolks, at room temp
3 large eggs, at room temp
2/3 c. whole milk, at room temp
1 1/2 tsp vanilla
Position rack in the center of the oven and heat to 350F. Butter and flour a 12 cup Bundt pan. In a small bowl whisk together the flour, baking powder and salt until evenly combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix until just combined.
Scrape the bowl one last time, add the vanilla, and mix at medium speed until the batter is smooth and fluffy, 20-30 seconds. Scrape the batter into the prepared pan and spread it evenly -- about 2/3 full. Run a knife through the batter and tap the pan against the counter to dislodge air.
Bake until golden brown and a toothpick comes out with only moist crumbs, 45-55 minutes (mini-bundts are about 30 mins). Let cool in the pan for 10-15 mins and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.
10 oz (1 1/4 c.) unsalted butter, softened at room temperature
10 1/4 oz. (2 1/2 c.) cake flour
1 1/2 tsp baking powder
1/2 tsp table salt
1 3/4 c. granulated sugar
2 large egg yolks, at room temp
3 large eggs, at room temp
2/3 c. whole milk, at room temp
1 1/2 tsp vanilla
Position rack in the center of the oven and heat to 350F. Butter and flour a 12 cup Bundt pan. In a small bowl whisk together the flour, baking powder and salt until evenly combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix until just combined.
Scrape the bowl one last time, add the vanilla, and mix at medium speed until the batter is smooth and fluffy, 20-30 seconds. Scrape the batter into the prepared pan and spread it evenly -- about 2/3 full. Run a knife through the batter and tap the pan against the counter to dislodge air.
Bake until golden brown and a toothpick comes out with only moist crumbs, 45-55 minutes (mini-bundts are about 30 mins). Let cool in the pan for 10-15 mins and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.
