Why “Pound cake II?” Because I first had this minor disaster, which tasted great, but looked terrible. I wanted to try a different recipe, and I may have found one that works better than the first one I tried.
I love Sara Lee pound cake, though I haven’t had it in years. To me, this recipe tastes a lot like how I remember Sara Lee’s. That’s probably all you need to know. It’s really good, and pleasantly dense enough to earn it’s name.
What you’ll need:
- 3T tablespoons milk of any fat content
- 3 large eggs
- 1.5t vanilla extract
- 1.33 cups cake flour, spooned into measuring cup and leveled with a straight edge
- 0.75 cups sugar
- 0.75t baking powder
- 0.25t salt
- 13T unsalted butter, softened, but not cut into pieces
What to do:
Heat your oven to 350°F and put an oven rack in the middle position. Lightly grease an 8” x 4” x 2.5” loaf pan with butter or nonstick cooking spray. Dust the pan with flour, and shake off any access.
Whisk together the milk, eggs and vanilla in a medium-size bowl until just combined.
In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add the flour, sugar, baking powder and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half the egg mixture. Continue mixing on low speed until the dry ingredients are no longer dry.
Now increase the mixer speed to medium or medium high and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Don’t over-mix it—it may look grainy, but that’s OK.
Scrape the batter into the prepared pan and smooth the top with whatever tool works best for you. Bake for 50 to 55 minutes, or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
Place the pan on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and let it cool completely on the same wire rack.
The wrapped pound cake will keep for several days at room temperature, or for one week when refrigerated.