Pound Cake

Pound Cake

Pound Cake

• ½  cup unsalted butter, softened, plus additional for buttering pan
• 1 ½   cups sifted cake flour, sifted before measuring plus additional for dusting
• ⅓ teaspoon salt
• 1 ¼ cups sugar
• 3 and ½ large eggs, at room temperature
• 2 teaspoons vanilla
• ½ cup heavy cream

• Generously butter pan and dust with flour, knocking out excess flour, line the bottom  of the pan with parchment paper.
• Once you sifted the homemade cake flour for 5 times, then add salt and sift together once again.  If using cake flour then you need to sift only 3 times.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
• Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
• Scrape down side of bowl, and then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
• Transfer the batter into pan and tap the pan against work surface once or twice to eliminate air bubbles.
• Place pan in pre- heated  oven  at 150°C/302°F.
• Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering.
•  Cool cake in pan on a rack 30 minutes.
• Run a thin knife around inner and outer edges of cake, and then invert cake onto rack to cool completely.

Pound Cake