Butter Pound Cake

<< Butter Pound Cake is perfect for entertaining family and friends on special occasions and holidays. The cake bakes up tall in the pan (take out your favorite decorative bundt pan) and can be served plain, garnished with fresh fruit and coulis or whipped cream, if desired. Frankly, the cake is rich and full of buttery-flavor on its own - it looks beautiful and tastes even better, as is. While you're checking out pound cake recipes, consider the recipe for Chocolate Pound Cake.

Note: Read the entire recipe before you begin - bring butter and eggs to room temperature for best results.

Ingredients for Butter Pound Cake:

• 1 1/4 cups unsalted butter, room temperature (plus more to butter the cake pan)
• 2 1/2 cups cake flour (for a softer, fluffier cake)(plus a bit more for the pan)
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 cups granulated sugar
• 2 large egg yolks, room temperature
• 3 large eggs, room temperature
• 2/3 cup milk, room temperature (use whole or 2%)
• 1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees F; cake will bake on middle rack of oven. Grease with butter and flour your favorite 12 cup (large) Bundt pan. Make sure to properly grease and flour all indentations. Cooking spray is not recommended for this recipe - personally, I have finished off the greasing process with a few sprays for insurance - the cake came out tall and unblemished.

In a small bowl, combine flour, baking powder and salt.

In the bowl of a standing mixer with paddle attachment or using large bowl and hand mixer, beat butter and sugar at medium speed until light and fluffy, for about two minutes.

Reduce speed to low and beat in egg yolks, one at a time. Scrape bowl and at medium low speed, add whole eggs, one at a time, mixing well after each addition. Scrape bowl again.

While mixer runs at low speed, add half of the flour, mixing only until combined. Add milk followed by remaining flour, mixing only until combined. Scrape bowl again.

At low speed, add vanilla and then at medium speed, mix batter for 20-30 seconds until batter is smooth and fluffy.

Transfer batter to prepared cake pan. To remove air bubbles, you may run a knife through batter and/or tap pan against the counter.

Bake until golden brown (45-55 minutes) - toothpick inserted in centre should come out clean, with a few moist crumbs.

Remove from oven and allow to cool in the pan for about 15 minutes and then invert onto wire rack to cool completely.

Store cake at room temperature for three days.

Butter Pound Cake serves: 12-16

Source of recipe (with a few personal comments): Fine Cooking - Sweet Cakes - Holiday Baking Issue 2009 - go to www.finecooking.com

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