While I consider myself a better baker than any other type of cook, I have never been able to master homemade cake….any kind besides chocolate. It’s been a long time since I have even tried, but I saw this recipe via Martha Stewart and thought I would give it a go. It didn’t need cake flour {yipee!}, which I never have on hand. {I did find this cool link via Pinterest on how to make your own cake flour}. I took note of the reviews that said it was too salty, and switched to using only 1 teaspoon of salt with my regular salted butter {I don’t buy unsalted butter}.
Here you go!
Pound Cake
3 1/4 cups unbleached, all-purpose flour
1 teaspoon fine sea salt
4 sticks softened butter
2 cups sugar
1-2 teaspoons vanilla
9 large, room temperature eggs (can put them in warm water to get them to room temperature faster)
Directions:
Pre-heat oven to 325 degrees. Butter two bread pans. Set aside.
With a mixer on high speed, cream the butter and sugar together, at least 8 minutes. Scraps sides of the bowl, and add vanilla. Lightly beat eggs, and add to mixer bowl in four additions, mixing thoroughly after each and scraping down sides. Mix the flour and salt together in a separate bowl with a whisk. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake cakes for around 60-65 minutes…until a toothpick or knife can be inserted in the middle and come out clean. Serve with a simple glaze or your favorite whipped cream & fruit topping.
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