Chew on This | Buttery Pound Cake

Pound cake, mmmmm.  You can see we're not shy about digging in. And I especially like a piece straight out of the oven. You see, I have difficult impulse control when it comes to warm baked goods.

This pound cake is also delicious if you can wait two seconds and spoon on some orange curd sprinkled with orange zest. I ate it this way only after having my first piece right out the oven, right out of my hand. Nice.


Any way you serve this buttery pound cake- just serve it.







So we'll begin with butter.  Everything is better with butter.

Sugar.  A must with butter. Am I right?

Beating until light and fluffy.

Then you'll add your eggs - one at a time - while mixing.  Then add your vanilla.

In another bowl sift together your flour, corn starch, baking powder and salt.

In a measuring cup blend together your milk and white vinegar.  The vinegar makes your milk sour, like buttermilk (if you have buttermilk go ahead and just use that). The soured milk adds a wonderful flavor to the finished cake.

Alternate adding the flour mixture and the milk to the egg mixture.  Pour batter into your prepared pan. If you ever want to eat this cake sliced and on a plate, you must prepare your pan well.  Grease it.  Flour it. Now we're ready to bake.

Well, looky here.  A perfectly good pound cake just sitting around.

For my third and final piece - today - I'll take mine with orange curd and chocolate curls.  How would you like yours?

3/27/11 - Hi! We just linked up to Lisa's 'Sweets for Saturday' - check it out, it's lovely!


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Here's the recipe:

Buttery Pound Cake

1 1/2 C butter, room temperature

2 1/2 C sugar

5 eggs

1 1/2 T vanilla

1 1/4 C milk + 2 t white vinegar

3 C flour

3 T corn starch

1 t baking powder

1 t salt

Preheat your oven to 350℉. Prepare your bundt pan or 2 loaf pans by greasing and coating with flour.

In a large bowl cream together your butter and sugar until light and fluffy, about 3-4 minutes.  Add your eggs, one at a time, mixing in between each addition.  Mix in your vanilla.

In a separate bowl, sift together your flour, corn starch, baking powder and salt.

In a measuring cup measure out your milk and stir in your white vinegar. This makes the milk sour, like buttermilk.  

Alternate adding your flour mixture and milk mixture into the bowl with your eggs and sugar until everything is just combined.  Don't over beat.  

Pour cake mix into your prepared pan and bake at 350℉ for 80-90 minutes.  Check your cake at 60 minutes.  If the top is browning up too quickly, tent foil over the cake to prevent from over browning.

Cake is done when a tooth pick inserted comes out clean.  Remove cake from the oven and allow it to cool at least 30 minutes.  Slice and serve plain or with a delicious citrus curd, chocolate ganache or sweetened whipped cream and fresh fruit.  Yum!