Classic Pound Cake

• 1 1oz unsalted butter, softened
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking powder
• 2 1/2 cups cake flour
• 5 eggs, room temperature
• 5 tablespoon whole milk, room temperature
• 2 teaspoon vanilla

Pre-heat oven to 350°F and position rack in the center of the oven. Butter an 8" x 4" loaf pan and dust with flour. Tap out any excess flour prior to filling.

Combine the cake flour, baking powder, and salt. Sift into a medium bowl and set aside.

Whisk the eggs and milk together in a large glass measuring cup.

With an electric mixer, beat butter and sugar together in a large bowl on medium-high speed until the mixture is light in texture (about 3 minutes). Reduce the speed of the mixer to low. Add one third of the flour mixture to the butter mixture bowl, beating until smooth. Repeat this method, alternating the remaining portions of the flour mixture and egg mixture until all ingredients have been combined. Scrape the edges of the bowl throughout the process as needed.

Spread batter evenly in the prepared loaf pan and bake until the cake is golden brown, about 45 minutes. (To test doneness, a bamboo skewer inserted in the center of the cake should come out clean.) Let cool in the pan on a wire cooling rack for 15 minutes.

Pair with our Vermeil Demi-Sec

Recipe by: Christine Kelly, Pastry Chef/Owner, Oak Avenue Catering
Napa, CA
Photo by Once Upon a Chef