Classic Pound Cake

• 分量: 10 servings
• 調理時間: 20 minutes
• 総時間: 2 hours 45 minutes

材料

1 3/4 cups bleached cake flour (7 ounces;198g), plus extra for flouring pan

1 1/2 teaspoons baking powder

4 large eggs, room temperature

2 teaspoons vanilla extract

16 tablespoons unsalted butter (2 sticks; 227g), softened plus extra for greasing pan

1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

1 1/4 cups sugar (8 3/4 ounces; 248g)

1/4 cup (60ml) whole milk, room temperature

手順

Adjust oven rack to middle position and heat oven to 325°F (160°C). Generously butter a 9- by 5-inch (or 8 1/2- by 4 1/2-inch) loaf pan; dust pan liberally with flour and knock out excess flour.

In a medium bowl, whisk flour and baking powder to combine; set aside. In a 2-cup liquid measuring cup or medium bowl, whisk eggs and vanilla until combined; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt on medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping down bowl as needed. Reduce speed to medium and gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping down bowl as needed.

Reduce speed to medium and gradually add egg mixture in slow, steady stream (this should take 60 to 90 seconds). Scrape down bowl. Increase speed to medium-high and beat mixture until light and fluffy, 3 to 4 minutes (mixture may look slightly broken).

Stop mixer and scrape down bowl. On low speed, add 1/3 of the flour mixture, beat until just combined, then add milk and beat until combined. Add another 1/3 of the flour mixture, beat until just combined, then repeat with remaining flour. Scrape bottom of bowl to ensure that batter is homogenous.

Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted in center of cake comes out clean, 1 hour 10 minutes to 1 hour 20 minutes (see notes). Let cake cool in pan on wire rack for 15 minutes. Invert cake onto wire rack, then turn cake right side up. Let cake sit on wire rack until mostly cool, at least 1 hour. Slice and serve.

栄養

• カロリー: 381 kcal
• 脂肪総量: 21 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 0 g
• コレステロール: 124 mg
• ナトリウム: 209 mg
• 炭水化物総量: 44 g
• 食物繊維: 0 g
• 糖質総量: 26 g
• タンパク質: 5 g