Pound Cake Recipe

Return to the Art Student Cookbook

Ingredients:

• 3 cups all purpose flour, sifted
• 1 teaspoon baking powder
• 1 cup milk
• 2 cups unsalted butter, room temperature
• 3 cups granulated white sugar
• 6 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Instructions:

1. Preheat oven to 350° and place rack in center of oven.
2. Butter or spray with a pan spray, a 10 inch bundt pan. Set aside while you prepare the batter.
3. In a large bowl, sift together the flour and baking powder. Set aside.
4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth.
5. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes).
6. Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture.
7. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
8. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture.
9. Add the vanilla and milk and beat until incorporated.
10. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
11. Bake for about 90 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
12. Remove the cake from the oven and let it cool for about 10 minutes. Remove the cake from the pan and cool completely.

Serve warm or at room temperature

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Recipe by Karenina Simmons