Vanilla Pound Cake

The two main varieties of cakes described in Cake Love by Warren Brown are pound cakes and butter cakes. This is the basic pound cake recipe. It can be eaten alone or served with ice cream, whipped cream, fruit (e.g. strawberry shortcake), etc. It is pictured above served with raspberry puree and whipped cream.

Dry Ingredients:

• 13 ½ ounces (2 ½ cups + 3 T.) flour (high altitude: 14 ½ ounces; 2 ¾ cups + 2 T.)
• 1 T. potato starch
• ½ tsp. salt
• ¼ tsp. baking soda

Liquid Ingredients:

• 1 cup (8 ounces) sour cream
• 2 T. heavy cream (high altitude: 2 T. + 1 tsp.)
• 7 T. whole milk
• 2 tsp. vanilla extract
• Optional: 2 T. finely grated lemon peel ("lemon zest"). If you like a hint of lemon flavor, this is delicious. If you want a completely vanilla pound cake, leave this out.

Creaming Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 24 ounces (3 cups) extra-fine granulated sugar (high altitude: 21 ounces; 2 ½ cups + 2 T.)
• 5 eggs, room temperature (high altitude: 6 eggs)
• 1 egg yolk, room temperature
• 1 vanilla bean (optional)

Preheat oven to 350 degrees (335 for convection oven). Set the rack in the middle of the oven.

Measure the dry ingredients into a bowl and whisk to combine. Set aside. Measure the liquid ingredients into a separate bowl and whisk to combine.

In the bowl of a stand mixer (using the paddle attachment), cream together the butter and sugar on lowest speed until it starts sticking to the sides of the bowl. (This is a very important step. Be sure to do it on the lowest setting. It takes about 5 minutes for this step.) If using a vanilla bean, scrape out seeds and add to the creaming butter and sugar.

With mixer still on lowest speed, add the eggs one at a time followed by the yolk. Allow to fully incorporate after each addition. Stop the mixer and scrape sides of bowl.

With mixer still on low speed, add the dry ingredients and liquid ingredients alternating, beginning and ending with the dry ingredients. This should take about 60 seconds in total (3 to 5 steps of alternating adding). Don't wait for the ingredients to be fully incorporated before adding the next.

Stop the mixer and scrape the sides of the bowl. Mix on medium speed for 15 to 20 seconds.

Prepare the pans. This can be made into cupcakes or baked in a Bundt pan. Spray very well with nonstick cooking spray. Fill Bundt pan about ¾ full. Level the batter with spatula. (Cupcake cups should also be filled about ¾ full). Bake Bundt for 50-55 minutes (high altitude: 70 minutes); cupcakes for 15 minutes (high altitude: 30 minutes). Test for doneness by inserting a toothpick into center of cake. Cake is done when there are just a touch of crumbs clinging to the toothpick. Allow to cool until you can hold the pan in your bare hands (5-10 minutes) and then remove cake and allow to fully cool.