If you're in the mood for some fluffy, light pound cake, this is the recipe for you!
I've been with my husband for four and a half years – and it wasn't until this year that I discovered what a sucker he is for pound cake! The first time I made pound cake I used a different recipe, and I ended up with two loaves that looked extremely different (photographic evidence below). Note to self: when making pound cake, try to use two loaf pans that are the same size. The loaf on the left was made in a much taller pan while the loaf on the right was made in a shallow pan. Both cakes turned out delicious.
This recipe will make enough batter for one 9x5 inch loaf pan, and comes out with a delicious, spongey crust.
On the side I added a link to my Jumprope video tutorial for this recipe! If you're a visual person like me, videos can help make sure I'm doing everything right when trying a recipe for the first time.
What you need
16 TBSP (2 sticks) unsalted butter, softened but still cool
9 1/3 oz white sugar
3 large eggs, at room temperature
3 egg yolks, at room temperature
1.5 TSP vanilla extract
1.5 TSP water
1/2 TSP salt
6oz cake flour, can substitute with all-purpose flour
Directions
1) Preheat the oven to 325ºF. Spray a 9x5 inch loaf pan with nonstick cooking spray and line it with parchment paper.
2) Place the softened butter in a stand mixer and begin beating on medium-high speed until it turns smooth and shiny, about 15-30 seconds.
3) Once the butter is smooth, sprinkle in the sugar, about 30 seconds. Make sure to scrape the sides of the bowl to make sure the butter and sugar cream evenly.
4) Stir the eggs, egg yolks, vanilla extract and water together in a small bowl or measuring cup. Add the egg mixture into the stand mixer in a slow, thin stream.
5) Add the salt, then stop the mixer once incorporated.
6) Sift a third of the flour into the batter, then fold it in carefully. Repeat this process two more times until all flour is added to the batter.
Sifting and carefully folding in the flour ensures no air will be knocked out of the batter, which could cause the cake not to rise properly.
7) Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake the cake for 70-80 minutes. The cake is done when a toothpick inserted in the center comes out clean.