Butter Pound Cake | Bakewell Junction
When I had recently made Peach Brandy Pound Cake with Peach Brandy Glaze my hubby said he wanted a plain butter pound cake. This in no way stopped him from devouring the flavored one. Anyhow, I set out to find an all butter pound cake. After reviewing many different recipes, I narrowed it down to this one.
I recently purchased a Nordic mini bundt pan and was dying to use it. I was not compensated to say this but I love Nordic pans. They’re made in the USA, they’re a quality product and they last forever. I’m still using the bundt pan my Mom bought in the seventies.
I made sure I used my new pan for part of the batter in this recipe. The mini bundts looked so cute and I thought they tasted even better than the loaves. My loaves turned out a little dense but I think that’s because I only made two loaves and six mini bundts when I should have made three loaves and the mini bundts. I didn’t cover my loaves with aluminum quickly enough so they were a little darker than they should have been but that didn’t hurt the flavor any. All the cakes were super moist. Hubby loved the cake and so did my co-workers. This recipe would be great for gift giving or a Christmas morning brunch.
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All Butter Pound Cake
Yield: 4 – 8 by 4 loaves Cook Time: 45 – 55 minutes
- 1 pound butter (4 sticks), room temperature
- 2 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 cups cake flour
- 2 cups milk
- powdered sugar for sprinkling
Step 1: Use cooking spray to liberally grease 4 8 inch by 4 inch loaf pans and then flour. In my case I prepared my mini bundt pan in the same way. Beat butter for 30 seconds to soften it a little bit. Add the sugar and beat on high for three minutes. Scrape down the the bowl and beat again for another minute.
Step 2: Add the vanilla extract, eggs, salt and baking powder. Beat another three minutes until the mix becomes light an fluffy. Scrape down the bowl and beat again for another minute.
Step 3: Spoon in the flour and add the milk in alternate additions. Mix to combine completely after each addition. Scrape down the bowl and beat to ensure the ingredients are completely combined. The batter should be light and fluffy and hold a peak.
Step 4: Gently scoop the batter into the prepared pans. Even out the top with a rubber spatula. Do not tap the pan to settle the batter as this would make the cake denser. Bake in a preheated 350 degree oven for 45 to 55 minutes for the loaf pans. If you see that the tops of the loaves are getting too brown, cover them with aluminum foil. If you’re using mini bundt pans or cupcakes bake in a preheated 350 degree oven for 20 to 25 minutes. Test cakes for doneness using a toothpick – it comes out clean when inserted in the center.
Step 5: Cool cakes in the pans for 15 minutes before extracting them. The tender and delicate cakes need to firm up before removing. Ensure the cakes aren’t stuck before depanning. Remove cakes and cool completely on racks. Serve with powdered sugar if desired.
Storing: Be sure not to tap pans or slamming the oven door. Store in a sealed plastic container for a few weeks.
Recipe adapted from Chefs Ref.
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