Pound Cake

★★★★

Cake, Desserts

Prep Time: 15 mins Cook Time: 60 mins Source: callmepmc.com

Ingredients

1 lb. of salted butter (2 cups)

1 lb. granulated sugar (2 and 1/2 cups)

1 lb. eggs (10 large)

1 lb. AP flour, sifted before weighing (4 cups)

1 T. vanilla extract

12-14 cup Tube or Bundt pan

Mixer with whisk and paddle attachments

Description

Measurements are included, but if you have a scale you will want to weigh the ingredients to keep things traditional.
Some things, like how you scoop the flour or the size of your eggs can also affect the outcome.

Directions

Allow butter and eggs to come to room temperature.
Grease and flour your bundt pan. 
Preheat oven to 350 degrees.
With the mixer on medium, using the whisk attachment, cream the butter until soft and there are no lumps.
Add the sugar a little at a time and cream until light and fluffy. Scrape the sides of the bowl before continuing.
Add eggs one at a time, beating until just mixed in before adding the next egg. Scrape the sides of the bowl again.
Switch to the paddle attachment and set the mixer to low. Add the flour one cup at a time, just mixing each in before adding another.
Add vanilla and mix batter just until it is all together. Once again, scrape the sides of the bowl.
Spoon batter into prepared tube or bundt pan.
Bake for 1 hour or until a thermometer inserted into the center registers 215 degrees F. The outer edges should be brown and the crack that runs down the center should still be moist. It will firm up as it sits.
Allow to cool in the pan for 30 minutes before inverting onto a cooling rack, then serving platter. Cool before covering or cutting.
Topping suggestions:
Melt and pour over dark or semi sweet melting chocolate.
Top with sliced fruit and whipped cream. 
Serve with a scoop of ice cream.
Drizzle with a simple powdered sugar glaze, made with milk or fruit juice.

Notes

*You can also use loaf pans.

Nutrition