Once upon a time I resolved to become a vegan. It was the worst 30 minutes of my life. I ended my resolution by eating butter. I now know I could never be a good vegan because I require certain things in my life; things like pound cake. It’s simple, it’s unadorned and it deserves to be appreciated.
We are not going to make pound cake with sauteed kale or low fat pound cake. We are going to make pound cake the traditional, wonderfully-fattening way and enjoy every bit of it. Get your butter softening, it’s time to bake.
We begin as any proper cake begins, with butter. And sugar. And pretty brown eggs.
The wondrous miracle of pound cake is it’s natural simplicity. A cake centered completely around butter needs no frills.
We add lots of fragrant vanilla extract, perfuming the batter before folding it in to its final resting place; two parchment lined pans.
Yes, this recipe makes two cakes. If you are a particularly generous sort of person you could share one of the cakes with a neighbor. I did that. After eating half of my own cake I regretted doing it and considered asking for it back.
Wishing you all refreshing weekend.
Recipe: Pound Cake
recipe adapted from Ina Garten / makes two cakes
- 2 sticks unsalted butter (softened)
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk
- 1 tablespoon vanilla extract
In the bowl of your stand mixer cream together butter and sugar until light and fluffy. Add eggs one at a time, beating until each is fully incorporated. In a separate bowl sift together flour, baking powder, baking soda, and kosher salt. In another bowl combine buttermilk and vanilla extract. With your mixer on low speed alternate adding flour and buttermilk mixtures, beginning with the flour. Divide the batter evenly between two loaf pans lined with parchment. Bake for 45-60 minutes at 350 degrees. Allow cakes to fully cool before slicing. Enjoy!