Cake by the Pound

When Beyonce stated,

“Every girl in here got to look me up and down
All on Instagram, cake by the pound”

I am certain this recipe is what she was directly referring to.

Currently, I am in possession of only one loaf pan, a baking transgression I will hopefully rectify sooner rather than later.

Fortunately, this simple recipe will rise up in nearly whatever bakeware dish you desire as long as appropriate baking times are adjusted.

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Pound Cake by The Barefoot Contessa

I swapped kosher salt for pink salt and added an extra teaspoon of vanilla. Other than that, this recipe is flawless.

Everything at room temperature if you are smart!

2 Cups Granulated Sugar
½ Lb. (2 Sticks) Unsalted Butter
4 Eggs
3 Cups AP Flour
½ Tsp. Baking Powder
½ Tsp. Baking Soda
1 Tsp. Pink Himalayan Salt
¾ Cup Buttermilk
2 Tsp. Vanilla Extract

  • Preheat oven to 350°F
  • Generously spray or grease cooking vessels of choice – I chose 1 loaf pan and 2 mini-Bundt pans
  • In a stand mixer or using a handheld mixer, cream butter and sugar til light and fluffy, about 5 minutes
  • On medium-low speed add the eggs one at a time
  • Sift together flour, baking powder, baking soda, and salt
  • Combine buttermilk and vanilla
  • On low speed, add alternating increments of the flour mixture and buttermilk, both starting and ending with the flour
  • Use a rubber spatula to scrape down the sides and ensure everything is fully incorporated
  • Evenly distribute the batter between the cooking vessels (you could even just use one large Bundt pan and adjust the cooking time)

pound cake

  • Bake for 30-35 minute until the cake is richly golden and a toothpick comes out clean – the original recipe says 40 minutes, I baked mine for 35 minutes
  • Allow to cool in their pans for at least 10 minutes before inverting and placing on a wire cooling rack

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Take full advantage of the versatility of this pound cake. I enjoyed a slice cut from the inside of the loaf and plan to freeze the rest to use for some other future creation, possibly something involving strawberries.

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I introduced fat dribbles of chocolate ganache on top of the mini-Bundt cakes. Check out the ganache recipe and instructions below!

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Chocolate Ganache

10 oz. Dark Chocolate Morsels
½ Cup Heavy Whipping Cream
¼ Cup Crème de Cassis

  • In a microwave safe bowl, 1/3 of the dark chocolate morsels
  • Microwave at intervals of 20 seconds, stirring after every turn until the chocolate beings to melt
  • Add another 1/3 of the morsels and repeat
  • Add the final 1/3 and stir til the morsels melt, microwaving 10 seconds at a time if necessary
  • Allow the chocolate to cool slightly before vigorously stirring in the heavy whipping cream and crème de cassis
  • Drizzle the ganache on whatever your heart desires and store leftovers in an airtight container in the fridge – it can be easily reheated and used again in the future
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