Perfect Pound Cake

Pound cake is like the little black dress of dessert: it’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a classic and essential cookbook for all bakers. While most traditional pound cake recipes call for equal weights of flour, sugar, eggs and butter, Rose’s recipe incorporates milk, lots of extra butter, and a little baking powder. The result is a rich and buttery yet fluffy pound cake that melts in your mouth. Rose writes: “This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, butter flavor of a home-baked cake. It’s excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.”

Ingredients

• 3 tablespoons milk (skim, low fat, or whole)
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 1-1/3 cups cake flour, spooned into measuring cup and leveled with a straight edge
• 3/4 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 13 tablespoons unsalted butter, softened (no need to cut it in pieces)

Instructions

1. Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.)
2. ..............

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