THE UL­TI­MATE BUT­TERY POUND CAKE

Hands-on time: 25 min­utes To­tal time: 2¾ hours Makes: 16 serv­ings

Canadian Living Comfort Food - - Home-style Desserts -

The se­cret to achiev­ing a fluffy tex­ture: Add a splash of milk to the dense bat­ter. Serve the fin­ished cake with jam, berries, choco­late sauce or lemon curd, or have it all by it­self.

1 cup un­salted but­ter, soft­ened

1¼ cups gran­u­lated sugar

4 eggs, room tem­per­a­ture

3 tbsp milk, room tem­per­a­ture

1 tbsp vanilla

½ tsp salt

1¾ cups all-pur­pose flour, sifted

In large bowl, beat but­ter with sugar un­til light, fluffy and pale yel­low, about 5 min­utes. Add 1 of the eggs; beat for

2 min­utes, scrap­ing down side. Re­peat with re­main­ing eggs, 1 at a time. Beat in milk, vanilla and salt un­til com­bined (mix­ture may ap­pear cur­dled).

Add half of the flour; stir gen­tly just un­til com­bined. Re­peat with re­main­ing flour. Scrape into parch­ment pa­per–lined 8- x 4-inch (1.5 L) loaf pan, smooth­ing top.

Bake in 325°F oven un­til top is golden and cake tester in­serted in cen­tre comes out clean, about 1¼ hours. Let cool in pan for 20 min­utes; trans­fer di­rectly to rack to cool com­pletely.

Peel off parch­ment pa­per. (Makea­head: Wrap in plas­tic wrap; store for up to 2 days.)

PER SERV­ING: about 232 cal, 3 g pro, 13 g to­tal fat (8 g sat. fat), 26 g carb (trace di­etary fi­bre, 16 g sugar), 76 mg chol, 90 mg sodium, 35 mg potas­sium. % RDI: 1% cal­cium, 6% iron, 13% vit A, 12% fo­late.

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