NY Times recipe from Jennifer Steinhauer who states, “Every cook needs a go-to poundcake recipe, and this, we dare say, is just that. It’s nothing fancy – just butter, flour, sugar, eggs, vanilla, heavy cream and salt – but the result is equally befitting a school bake sale or a fancy dinner party. By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender. For better or worse, it’s the sort of cake you wouldn’t mind snacking on all day. (A few tips: Be sure to butter and flour the pan meticulously, and let the cake cool for a full 10 minutes before unmolding it from the pan. Also, do take time to stir the flour in by hand until just combined. This ensures a tender, delicate crumb. Lastly, if you’re the type of person who sprinkles salt on their chocolate chip cookies before baking, consider adding an extra pinch or two of salt to the batter.)”
Field Day Poundcake
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Field Day Poundcake
August 5, 2019
Rob
- Total time: 2 Hours
- Servings: 1 Cake
Ingredients
- 2 Cups (453 g) Unsalted Butter, at room temperature, plus more to grease the pans
- 3 Cups (600 g) Granulated Sugar
- 6 Large Eggs, at room temperature
- 2 tsp Vanilla Extract
- 1 tsp Salt
- 3 Cups (383 g) Cake Flour
- 1/4 Cup Heavy Cream
Directions
- 1)
Heat the oven to 325°F. Generously butter and flour one 12-cup Bundt pan or two 8.5-inch-by-4.5-inch loaf pans, and set aside.
- 2)
Using an electric mixer or by hand, cream together the remaining butter and sugar. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla and salt.
- 3)
Gently stir in the flour by hand, adding it very gradually; this will help to keep the cake tender. Add the cream and stir just until thoroughly combined.
- 4)
Pour the batter into the pan or pans and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack to cool completely.