The OG Pound Cake
This was the first recipe we ever made here on Bake it Smarter. Which, in hindsight actually made a lot of sense, typically in pastry school when learning about ratios a pound cake is something the aspiring pastry chefs make. When we made this cake back in August of 2020, I knew that I’d found my people, the ones who love to bake and learn all about the science behind it. Do you want to know something funny though? I never actually wrote out the recipe, I was still learning and figuring out all the details, and it actually wasn’t till the chocolate cake that I gave you all the recipe before the class, look how far we’ve come!
This pound cake still holds a special place in my heart because one- I made it with all of you. And two- it’s pound cake and pound cakes are actually the most delicious thing on the face of the earth. They’re buttery, flavorful, and just the right amount of dense, and they help cover and teach the basic aspects of baking all in one cake. From proper ratios to creaming, and even the importance of emulsion.
So, I say it’s time to throw it back (to 6 months ago…) and make this pound cake. I’ve released the recipe in 2 parts, first the recipe we made originally and then a few added additions to improve the flavor.
A few recipe tips, first: room temp ingredients. I know, I know *eye roll* BUT I’m telling you that is key to a good pound cake. Second, mix in the eggs one at a time. This helps with the proper emulsion of the batter and will allow for a well-combined pound cake. Last, avoid skimping on quality. This recipe has 2 main flavoring agents, butter and vanilla, (ok sugar too) so try to use good quality ingredients for a pound cake that packs a punch.
The OG Pound Cake
Prep time: 15 minutes
Cook time: 30 minutes
Yields: 1 loaf
Author: Ireland Lindsay
Ingredients:
2 sticks (227g) unsalted butter at room temperature
1 cup (198g) granulated sugar
1 teaspoon vanilla extract or, 1 vanilla bean pod
4 large eggs at room temperature
2 cups (241g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) milk at room temperature
FOR THE CAKE:
PREHEAT oven to 350°F and prepare your loaf pan with non-stick spray and parchment.
IN the bowl of a stand mixer, fitted with the whisk attachment beat room temperature butter, sugar, and vanilla extract until light and fluffy, about 2 minutes. Once fluffy, add in eggs one at a time beating well after each incorporation.
*Beating the eggs one at a time will cause an emulsion of the 2 ingredients and result in a well combined batter. If not done, the fat & water will separate resulting in a split mixture.
ONCE all wet ingredients are well combined, add in flour, baking powder, and salt and mix. Finally, once the mixture has come together, stream in milk.
TRANSFER batter to the prepared loaf pan and bake for 60 minutes or until a toothpick inserted at the deepest point comes out clean. Store for 1 week, covered.
Recipe by @IreBakes
