I’ve always loved pound cake. It’s composed of the simplest of ingredients, yet so dense and delicious. Not to mention it makes a perfect companion with strawberries and whipped cream. In my opinion, pound cake is a standard American dessert, perfect for celebrations such as the fourth of July (hint hint) I searched a while for a good recipe to replicate one I made about a year ago that turned out perfectly. However, as delicious as this is, I still didn’t get the same moist and dense result. Not saying that this cake isn’t lovely!
Recipe from here
1 cup unsalted butter, plus more for pan
2 cups sifted cake flour, (not self-rising)
1/2 teaspoon salt
1 1/2 cups sugar
5 large eggs, room temperature
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Lightly butter a 9-by-5-inch baking pan; place on a parchment-lined baking sheet. Set aside.
Sift together flour and salt. Set aside.
Beat butter with an electric mixer until fluffy. Gradually add sugar until mixture is creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Gently fold in flour mixture cup by cup, blending after each addition; pour into pan. Bake until cake springs back when touched, about 1 1/2 hours. Let cake cool for 10 minutes, then turn out onto a wire rack.