Vanilla Pound Cake

Note: I never use salt when I bake. I don't find it's necessary.

Vanilla Pound Cake
Vanilla Pound Cake

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

1

serving

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

1

servings

Ingredients

  • CAKE

  • 3/4

    c. unsalted butter, at room temperature

  • 3-oz. package cream cheese, at room temperature

  • 1 1/2

    c. sugar

  • 1

    tsp. baking powder

  • 2

    tsp. vanilla extract

  • 1

    tsp. almond extract

  • 5

    large eggs, at room temperature

  • 3

    tb milk

  • 1 3/4

    c. + 2 tb. unbleached all-purpose flour

  • TOPPING

  • 2

    tb. sugar

  • 1

    tsp. vanilla extract

  • 1

    tsp. water

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. 2) In a medium-sized mixing bowl, beat together the butter, cream cheese, sugar, baking powder, vanilla extract, and almond extract until well combined. 3) Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume. Once all the eggs are added, stir in the milk. 4) Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan. 5) To make the topping, combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir. Set the topping aside. 6) Set the cake on a baking sheet (for easy handling and to avoid overflow). Bake for 55 minutes (for either size pan). 7) Remove the cake from the oven, and brush with the sugar mixture. It'll be kind of stiff, and may clump up. Return the cake to the oven for an additional 15 minutes or so. It's a bit challenging trying to figure out when it's done; the center will test done, while the very top, right under the crust, will still be kind of soggy. The center should register about 200°F on an instant-read thermometer. 8) Remove the cake from the oven, and after 5 minutes loosen the edges. After an additional 5 minutes, turn the cake out of the pan to cool completely on a rack.

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