Pound cake

Good Eats Pound Cake

Ingredients

• 16 oz butter, room temp and cut in to small pieces
• 16 oz sugar
• 9 large eggs
• 1 tsp vanilla
• 1/2 tsp salt
• 16 oz cake flour

Prep

• Place oven rack in middle, preheat to 350F
• Butter & flour two 9.5"x5" bread pans

Process

• Stir butter on low for 1 minute
• Cream butter and sugar for 5 minutes with paddle on medium, scraping down halfway
• Turn to low, add eggs 1 at a time. Fully integrate before adding the next
• Add vanilla and salt
• Add flour in 3 batches, at least 1 minute per batch, fully integrate each one
• Scrape down, stir some more
• Turn up to med and beat for 30 seconds

• Evenly spread between pans, 2lbs per pan
• Bake 1 hour, 210F is target

Cool in pans on rack for 10 minutes, cool out of pans on rack for 10 minutes

Modifications

Glaze

• 6 oz powdered sugar
• 1tsp zest (lemon, lime, orange, etc)
• 2.5 tbs juice
• Pinch of salt

Whisk sugar, zest, juice, salt til smooth. Drizzle immediately over cooled cake

Lemon Pound Cake

I tried adding the zest and juice of two lemons to the batter. I could taste it, but the lemon glaze was much easier and had much more flavor