Best Pound Cake

By norsegal8

Ingredients

• 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter (5 ounces; 140 grams), at cool room temperature (see headnote), plus more for the pan
• 1 1/4 cups plus 2 tablespoons all-purpose flour, preferably low-protein (8 ounces; 225 grams), plus more for the pan
• 1 1/4 cups plus 2 tablespoons sugar (11 ounces; 310 grams)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs, at cool room temperature (see headnote)
• 2 teaspoons vanilla extract
• 2/3 cup heavy cream (5 ounces; 140 grams)

Preparation

Step 1

Position an oven rack in the lower third of the oven; preheat to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with butter and dust with flour.

Combine the sugar, butter, baking powder and salt in the bowl of a stand mixer or handheld electric mixer; beat on low speed to combine, then increase to medium. Beat until fluffy and light, about 5 minutes, stopping to scrape down the bowl and paddle attachment or beaters halfway through.

With the mixer still running, add the eggs one at a time, letting each fully incorporate before adding the next. Reduce the speed to low and sprinkle in 1/3 of the flour, then add the vanilla extract and 1/3 of the heavy cream. Repeat with remaining flour and heavy cream, working in thirds as before.

Scrape down the bowl and paddle or beaters with a flexible spatula and resume mixing on medium speed for a second or two to ensure everything is well combined. The batter should look creamy and thick, registering around 65 degrees on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.)

Transfer the batter into the pan and bake until the crust is golden (although the interior of the split crown will be quite pale), about 1 hour and 5 minutes or until it reaches an internal temperature of 200 degrees. A toothpick or cake tester inserted toward the middle of the cake to one side of the crack in the crown should come out clean. Cool the cake to about 90 degrees (the timing may vary, but expect it to take 3 to 4 hours), then loosen with a round-edged knife and remove from the pan. To minimize moisture loss, wrap the cake tightly in plastic and continue cooling until no trace of warmth remains, which can take an additional hour or two. Slice and serve.