PASTRY RECIPE
Classical Pound Cake
Inspired by Martha Bakes, February 2011
Yield: Makes 2 loaves
Tools and Equipment: 9-by-5-by-3 inch loaf pans, pastry brush, sifter, electric mixer,
straight edge spatula, wire rack, oven, offset spatula, cake tester
Ingredients:
3 sticks (1 ½ cup/340 g) unsalted butter, room temperature, plus more for pans
4 cups (400 g) sifted cake flour, plus more for pans
1 tsp salt
4 tsp (18 g) baking powder
2 3/4 cups sugar
8 pcs. eggs, room temperature (400 g without shell)
1 cup milk, room temperature
2 teaspoons pure vanilla extract
Procedure:
1. Preheat the oven to 325 degrees Fahrenheit. Butter the two 9x5x3-inch loaf pans and
dust it with flour. Set aside.
2. Sift the flour with the salt and baking powder two times and set aside.
3. With an electric mixer set on medium speed, cream the butter until fluffy. Add the sugar
gradually, beating until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to
the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly
blended.
5. Pour batter into the prepared pans, making sure to divide the batter evenly between the
two pans. Level tops with an offset spatula. Bake at 325°F for about 1 1/2 hours, until
the cake tester comes out clean. Let the cake cool in the pan for about 10 minutes, then
invert to a wire rack to cool thoroughly.
Serving suggestion: Plate the cake with a teaspoon of cream cheese and blueberry on
the side. Dust it with confectioners’ sugar.
