Field Day Poundcake

Name: Field Day Poundcake
Total time: 1 min
Ingredients: 453 grams (2 cups) unsalted butter, at room temperature, plus more to grease the pans; 600 grams (3 cups) granulated sugar; 6 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 teaspoon fine sea salt; 383 grams (3 cups) cake flour; 1/4 cup heavy cream

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Total: 1 hours, 45 minutes

Servings: 1.5

Cost: $21.29 /serving

Author : Jennifer Steinhauer

butter flour

Ingredients

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453 grams (2 cups) unsalted butter, at room temperature, plus more to grease the pans600 grams (3 cups) granulated sugar6 large eggs, at room temperature2 teaspoons vanilla extract1 teaspoon fine sea salt383 grams (3 cups) cake flour1/4 cup heavy cream

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Instructions

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Step 1

Heat the oven to 325 degrees. Generously butter and flour one 12-cup Bundt pan or two 8.5-inch-by-4.5-inch loaf pans, and set aside.

Step 2

Using an electric mixer or by hand, cream together the remaining butter and sugar. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla and salt.

Step 3

Gently stir in the flour by hand, adding it very gradually; this will help to keep the cake tender. Add the cream and stir just until thoroughly combined.

Step 4

Pour the batter into the pan or pans and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack to cool completely.