Perfect Pound Cake

Perfect Pound Cake

Serves 8  

Source: The Cake Bible 

A lovely pound cake that is used as the base for both Chocolate Marble cake and Lemon Poppy-Seed cake.  Of course, it is wonderful on its own, especially served with fresh strawberries and whipped cream.

3

Tbs

milk

 

 

45

ml

3

large

eggs

 

 

 

 

1

tsp 

vanilla 

 

 

7.5

ml

 

 

 

 

 

 

 

1

cups

sifted plain flour

6

ounces

170

grams

 

cups 

sugar (caster)

6

ounces

170

grams

tsp 

baking powder 

 

 

3.7

ml

 

tsp

salt 

 

 

1.2

ml

 

 

 

 

 

 

 

13

Tbs

unsalted butter (softened)

 

 

185

grams

Preheat the oven to 350F. [177C].
Grease & flour 1 loaf pan (8" x 4" x 2 ") [20 cm x 10 cm x 6.5 cm] or a 4 or 6 cup [1 to 1.5 liter]  fluted tube pan.

In a medium bowl lightly combine the milk, eggs, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.

Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each to incorporate the additional ingredients and strengthen the structure.

Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost inch from the top of  the 4-cup loaf pan. (if your pan is slightly smaller, use any excess batter for cupcakes.) Bake 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.  Cover loosely with buttered foil after 30 minutes to prevent overbrowning.  The cake should start to shrink from the sides of the pan only after removal from the oven.

To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and  then with a lightly greased sharp knife or single-edge razor blade make a shallow mark about 6 inches long down the middle of the cake.  This must be done quickly so the oven door does not remain open very long or the cake will fall.  When cake splits, it will open along the mark.

Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack.  If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.

Lemon Poppy Seed Pound Cake:

Add with the dry ingredients and proceed as indicated above:

1

Tbs

grated lemon zest, loosely packed

 

 

6

grams

3

Tbs

poppy seeds

 

 

28

grams

Shortly before the cake is done, prepare the Lemon Syrup:

6

Tbs

sugar

 

 

75

grams

4

Tbs

freshly squeezed lemon juice

 

 

63

grams

In a small pan over medium heat, stir the sugar and lemon juice until dissolved.  As soon as the cake comes out of the oven,  place the pan on a rack, poke the cake all over with a wire tester, toothpick,  or small skewer.  Brush the cake with the  syrup.  Cool in the pan for 10 minutes.  Loosen the sides with a spatula and invert onto a greased wire rack.  Poke the bottom of the cake with the wire tester and brush it with some of the syrup.  Reinvert the cake and brush the remaining syrup on the sides of the cake.  Allow to cool before wrapping airtight.  Store 24 hours before eating to give the syrup a chance to distribute evenly.

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