Perfect Poundcake

 
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Ingredients

  • 2 cups unsalted butter at room temp (plus some to grease pan)

  • 3 cups granulated sugar

  • 6 large eggs at room temp

  • 2 tsp. vanilla extract

  • 1 tsp. salt

  • 3 cups cake flour (like King Arthur or Swansdown)

  • 1/4 cup heavy cream

  • Outrageous Fudge Sauce

Directions

  • Preheat oven to 325 degrees. Generously butter and flour one 12-cup bundt pan or two 8.5 x 4.5 inch loaf pans. Set aside.

  • Using an electric mixer or by hand, cream together the remaining butter and sugar. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and salt.

  • Gently stir in the flour by hand, adding it very gradually; this will help to keep the cake tender. Add the cream and stir just until thoroughly combined.

  • Pour the batter into the pan or pans and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack to cool completely.

  • Service with the freshest raspberries, blueberries, or strawberries, and a puddle of Outrageous Fudge Sauce!

Tips

  • The Nordic Ware Heritage Swirled Bundt Pan from Williams Sonoma makes this humble cake look like it came from the best bakery on Madison Avenue.

  • Be sure to butter and flour the pan meticulously and let the cake cool for a full 10 minutes before un-molding it from the pan.

  • Take the time to stir the flour in by hand until just combined. This ensures a tender, delicate crumb.