Butter Pound Cake (6 Ingredients)
User Reviews
4.9
Butter Pound Cake (6 Ingredients)
Description
The recipe starts by allowing chilled butter cut into pieces to soften slightly without warming too much, which helps maintain the cake’s structure. The butter and salt are creamed until smooth and light, then sugar is gradually added and beaten until the mixture is fluffy. Eggs and egg yolks mixed with vanilla are added slowly while mixing continues to incorporate air and create a light batter.
Cake flour is sifted in to provide a fine, tender crumb without the weight of regular flour. The batter is transferred to a prepared loaf pan and baked at moderate heat until cooked through. The resulting pound cake has a buttery taste and soft texture that slices well.
This simple recipe yields a classic cake suitable for serving with tea or coffee, or as a base for desserts. It freezes well when sealed airtight and can be thawed for future use without losing quality.
Ingredients
- 16 TB butter cut into 16 pieces, chilled, unsalted
- 3 large egg room temp
- 3 large egg room temp, yolk
- 1 tablespoon vanilla extract 1 tablespoon
- 1 ¾ cups cake flour 7 oz
- ½ tsp table salt
- 1 ¼ cups white sugar
Instructions
- Place chilled butter pieces in bowl of stand mixer; let stand at room temp for 20-30 minutes to just slightly soften the butter. Butter should not get warmer than 60 degrees (if butter is too warm, cake will be too flat and dense.)
- In a separate bowl, use a fork to beat room-temp eggs, egg yolks, and vanilla. Set aside at room temp.
- Adjust oven rack to lower middle position and preheat to 325F. Grease and flour a 9x5 loaf pan. Set aside.
- Using the paddle of stand mixer, beat butter and salt at medium-high speed until it's shiny, smooth and creamy, 2-3 minutes. Reduce speed to medium and very gradually pour in sugar, about 1 min. Once all sugar is added, increase speed to medium high and beat until mixture is light and fully, 5-8 minutes, scraping down bowl as needed.
- Reduce speed to medium and gradually add egg mixture in a slow steady stream, about 1 min. Scrape down bowl and beat at medium high until light and fluffy, 3-4 min. Remove bowl from mixer and scrape down.
- Sift cake flour over the butter-egg mixture in 3 separate additions. Fold gently with rubber spatula until combined after each addition. Be sure to scrape bottom of bowl to ensure all batter is combined.
- Use rubber spatula to transfer batter into prepared pan and smooth top. Bake cake until golden brown and toothpick comes out clean. Start checking at 1 hour; do not over-bake. Let cool on wire rack for 15 minutes, invert onto rack and let cake cool completely before serving. Dust with powdered sugar on top, if desired. Keeps well in airtight container at room temp for a couple of days.
Notes
- Baked cake freezes well for up to a couple of weeks when stored airtight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 188kcal | 9% |
| Carbohydrates | 0.3g | 0% |
| Protein | 2.1g | 4% |
| Fat | 19.9g | 31% |
| Saturated Fat | 11.9g | 60% |
| Cholesterol | 104.6mg | 35% |
| Sodium | 23.9mg | 1% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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