Traditional Pound Cake

The recipe for pound cake was a simple ratio that everyone knew by heart: butter, sugar, eggs and flour, is that easy? I've discovered that most traditional pound cake recipes and I've tried many-yields a cake that's both too sturdy and too dry for modern tastes. My updated version tweaks the classic formula to produce a cake that's soft and moist yet still has the classic flavor and springy texture, this remarkably simple and remains true to my idea of what a pound cake should be--a moist, fluffy, buttery slice of heaven.

      

                                        
                                         

                                        

Traditional Pound Cake

Ingredients:

1¼ cups unsalted butter, room temperature

2½ cups cake flour

1½ teaspoon baking powder

½ teaspoon salt

1⅓ cups granulated sugar

2 large egg yolks, room temperature

3 large eggs, room temperature

⅔ cup whole milk, room temperature

1½ teaspoon , pure vanilla extract

* Preheat oven at 350°F. Butter the pan, dust the pan with flour and tap 

  out the excess.

* In a bowl, whisk together flour, baking powder, and salt set aside

* Beat butter and sugar at medium speed until light and fluffy, about 2 

  minutes. Reduce in speed, add egg yolks beat until smooth. Stop the 

  mixer scrape the bowl and paddle. With the mixer running on medium

  low speed, add the eggs one at the time. Again, stop and scrape the

  bowl and paddle to incorporate.

* Add half of the flour mixture and mix just combine, add milk and mix

  and add the remaining flour mixture and mix well.

* Scrape the bowl one last time, then add the vanilla extract, mix the 

  batter until smooth and fluffy, 20-30 seconds.

* Pour into prepared pan and bake for 40-45 minutes, or until golden 

  brown and a toothpick inserted in the center comes out clean.