Monday, April 8, 2013

Vanilla Pound Cake

Pound cakes are the perfect dessert for those warm days to come, really rich and buttery, but they still feel light when you eat them, so deceiving. This recipe is one that everyone should have, it's really simple to make and you can make so many variations from the same recipe. You can go with some fresher options like lemons, limes and oranges or some richer ones like chocolate, caramel or rum. The same stands for the glaze, you can go simple with the cake and twist it up with glaze, adding nuts or rose water and even just dusting some confectioner sugar. This pound cake recipe makes two cakes, so it's perfect for a party or a dinner between friends and it's so simple that it takes one stress away from party planning. I love decorating with fresh flowers, it's a perfect idea for spring and really easy. You can make the Glaze Recipe and use it for both cakes.  Hope you enjoy the post & try out the recipe!


1/2 pound (2 sticks) unsalted butter, room temp
2 cups granulated sugar, divided
4 extra large eggs, room temp
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, room temp
1 teaspoon pure vanilla

Preheat ove to 350 degrees F. Grease & flour 2 (8 1/2 by 4 1/2 by 2 1/2 inch) loaf pans. Line the bottoms with parchment paper.

Cream butter & granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 mins, or until light & fluffily. With the mixer on medium speed, beat in the eggs, 1 at a time.

In a large bowl, sift together the flour, baking powder, baking soda, & salt. In another bowl, combine the buttermilk and vanilla. Add the flour & buttermilk mixtures alternately to the batter, beginning & ending with the flour. Divide the batter evenly between the pans, smooth the tops, & bake for 45 mins to 1 hr, until cake tester come out clean.

When the cakes are done, let them cool for 10 mins. Take them out of the pans, place them on a baking rack & allows the to cool completely. You can wrap them well & store in the refrigerator if not for immediate use.

Source: Ina Garten (Barefoot Contessa)  

2 tablespoons melted butter 
1 cup confectioner sugar
1 teaspoon Vanilla extract
2 tablespoons milk (if needed)

Combine the 2 tablespoons of melted butter, vanilla and confectioner sugar; if the result is too thick add milk. ( I suggest you add one and if it remains to thick add the second).