THE ULTIMATE BUTTERY POUND CAKE
Hands-on time: 25 minutes Total time: 2¾ hours Makes: 16 servings
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.