I always knew that pound cake was a dense cake. But I thought it was doomed to the dry, crumbly, freezer burnt variety of the frozen food section (you know who are), so I never thought myself to be a fan.
Many years ago, I went to a bridal or baby shower (tells you how long ago, I don't even remember which it was) where they served strawberry shortcake with pound cake that my cousin Michelle had made. Of course, for all I remember it could've been my shower, but I do remember the pound cake! It was so moist and had such a delicious flavor. Maybe I was pregnant?!
|That deep dark crust makes me afraid (not a crust person) but it is actually delicious, it is caramelized and sweet.|
Anyway, I got the recipe from her and have made it several times since and it is just a great pound cake. There are a million recipes out there in cyber land, but I couldn't find this one. Most recipes have 3 cups of sugar, this has slightly less with 2 3/4 cups, which takes the edge off it being too sweet. And it also has baking powder, which I think lends itself to a nice texture. Dense, but not brick like. I did make one change by adding more vanilla, because I like a strong vanilla flavor, but you could cut it back if you don't care for vanilla.
- 3 cups AP Flour (I sifted mine)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups butter (2 1/2 sticks) softened
- 2 3/4 cups sugar
- 5 eggs, room temperature
- 2 1/2 tsp vanilla
- 1 cup evaporated milk
Preheat oven to 350. Prepare loaf pans with baking spray or grease and flour. Whisk dry ingredients in a small mixing bowl.
Working with a stand mixer, beat softened butter until whipped. Add sugar and beat for about 2 minutes, scraping down bowl as necessary. Add eggs one at a time, beating for a minute after each. Add vanilla and beat until combined.
Add evaporated milk and flour alternately while mixing on medium.
Pour into prepared pans.
Bake @ 350 for 55-65 minutes, or until toothpick comes out clean. Can also use bundt pan, if desired.