Wednesday, November 30, 2005

Practically Perfect Pound Cake

2 cups all-purpose flour
1 tsp baking powder
3/4 cup unsalted butter
1 cup granulated sugar
3 eggs
2 tsp vanilla
1/2 cup milk

Preheat oven to 325 F. Grease a 9 x 5-inch loaf pan. Set aside.

In a bowl, stir together the flour and baking powder. Set aside.

In a large bowl with an electric mixer, beat together the butter and sugar until well mixed. Add the eggs, one at a time, beating well after each egg. Continue beating the mixture for 2 to 3 minutes after all the eggs have been added. Beat in the vanilla, then add the flour mixture, in 2 or 3 additions, alternately with the milk, beating until the batter is just smooth. Dump into prepared loaf pan. Bake for 70 to 75 minutes, until a toothpick poked into the centre of the cake comes out clean.

Let cool in the pan for 10 minutes, then remove and let cool completely on a rack before having your way with it.

Makes one practically perfect pound cake.


Lemon or Orange Pound Cake

Omit the vanilla from the basic recipe. Add the grated zest from one lemon or one orange and 1 tbsp lemon or orange juice to the batter when you add the flour and the milk. Bake as above.

Source: The Clueless Baker by Evelyn Raab, 2001


Alla Staroseletskaya said...

I made a similar cake with grapfruit and yogurt. It really delicious and very wintery. I'm one of the biddest fan of your blog

Canadian Baker said...

Thanks Alla! Your grapefruit cake sounds very delicious. I'm happy you enjoy the blog!