Pound Cake
The ultimate comfort food, this Pound Cake is incredibly moist and buttery, making it the perfect treat for any occasion. With its rich flavor and delightful texture, it’s a crowd-pleaser that you’ll want to make tonight!
Equipment
- Kitchen-Aid Mixer
- Tube Cake Pan
Ingredients
- 1.5 cups Unsalted butter softened
- 3 cups Sugar
- 5 large Eggs
- 3 cups All-purpose soft-wheat flour (White Lily)
- 1 tsp Baking powder
- 0.25 tsp Salt
- 1 5-oz can Evaporated milk
- 0.67 cups Heavy cream
- 2 Tbsp Vanilla extract
- 1 tsp Almond extract
Instructions
- Preheat your oven to 350ºF. Prepare your 10-inch tube pan by greasing and flouring it. This step is crucial to ensure that your cake releases easily once baked.
- In the bowl of your stand mixer, add the unsalted butter. Beat it at medium speed for about 6 minutes, until it’s light and fluffy. This aeration is key to achieving a soft texture.
- Slowly incorporate the sugar into the butter mixture. Continue to beat for another minute; you'll want it to look creamy and well combined.
- One by one, add the eggs, ensuring to beat just until the yolk disappears after each addition. This helps integrate air into the batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step is essential to ensure even distribution of the dry ingredients.
- In another bowl, blend the evaporated milk and heavy cream. This combination adds moisture and richness to the cake.
- Now, it's time to combine everything. Add the dry flour mixture and the cream mixture to the butter mixture alternately. Start with one-third of the flour, half the cream, another third of the flour, the remaining cream, and finally the last third of the flour. This method helps maintain the cake’s lightness.
- Once everything is combined, lower the mixer speed and beat the batter gently. It should be smooth and creamy.
- Stir in the vanilla extract and almond extract. These flavors will elevate your cake!
- Pour the batter into your prepared pan. Use a spatula to smooth the top, ensuring it’s evenly spread.
- Place the pan in the oven and bake for 60 to 75 minutes. Check for doneness by inserting a long wooden pick; it should come out clean when the cake is ready.
- Once baked, cool the cake in the pan on a wire rack for 1 hour. After that, gently remove it from the pan and let it cool completely on the rack.
Notes
- Tip 1: My pound cake was ready at about 60 minutes. The original recipe calls for cooking the cake for 75 minutes. All ovens are different. I suggest checking the cake at 60 minutes and add more time if necessary.
- Tip 2: Use White Lily Flour for best results.
- Tip 3: If you can’t find White Lily, any all-purpose flour can be substituted.