Old Fashioned Pound Cake
Ingredients
1 1/2 cups salted butter room temperature, 340 grams
2 cups granulated sugar 400 grams
1 teaspoon vanilla extract 3 grams
8 large eggs room temperature
3 cups cake flour 390 grams
1/2 teaspoon baking powder 2 grams
1/2 teaspoon salt 4 grams
Glaze:
1/4 cup salted butter melted
1 1/2 cups powdered sugar
1 teaspoon vanilla flavoring
2-4 tablespoons heavy cream or half and half
Directions
Preheat the oven to 350ºF. Grease a bundt pan with shortening, then dust with flour. Or use Baker’s Joy spray or cake release.
In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed.
Add the sugar and beat until the mixture is light and fluffy.
Mix in the vanilla.
Add the eggs, one at a time, beating well after each addition.
Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed.
Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.
Pour the batter into the prepared pan.
Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)
Allow the cake to cool for 5 minutes, then invert it to a serving plate.
To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency.
Drizzle the glaze over the top of the cake.
Serve with raspberry sauce, caramelized bananas or fresh fruit.
