March 30, 2014
Square Pound Cake
As I was reading Ms Jaworski's headnotes for this pound cake, I became curious as to how it would turn out. The recipe uses the 'quick method' in which the dry ingredients are dumped into the mixer first, followed by the butter and liquid ingredients, then beaten until combined. I am familiar with the 'creaming method' in which the butter is beaten first before adding the rest of the ingredients. I have used it often and I always liked the results. With the 'quick' method, the cake tasted just as good but the crumbs were softer and more tender. I'm glad I learned something helpful. I could do more at work if I follow the easy way. Ha!
The original recipe calls for cake flour. I only had all-purpose flour so I used that and sifted it a couple times.
Pound Cake Recipe:
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
150 grams sifted cake flour ( I used all-purpose flour sifted twice)
1 teaspoon baking powder
1/4 teaspoon salt
150 grams granulated white sugar ( I cut down to 130 g)
185 grams unsalted butter, room temperature
Preheat oven to 177 C (350 F). Grease and line a 6 x 8 inch cookie sheet.
In a medium bowl, whisk together eggs, milk and vanilla extract.Set aside.
Place flour,baking powder, salt and sugar in a bowl of your electric mixer. Mix on low speed.
Add butter and half of the egg mixture. Beat. Scrape the sides when needed. Gradually add the remaining egg mixture and continue beating until well combined.
Place in the prepared cookie sheet. Smooth the top with spatula.
Bake for 20-25 minutes until cake is golden brown or when toothpick inserted in the center comes out clean.
Remove cake from the oven. Place on a wire rack to cool completely.
Slice in squares.