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.