The Perfect Pound Cake

I had just loaded all my whipped cream, strawberries and blueberries on top of my pound cake and was about to take my first bite...it looked so good. But then Amber had to walk by and casually ask me if I knew where the name "pound cake" came from. I said no and she looked at my plate and started laughing. According to her, with each bit you take, you gain a pound. =) I'm not sure where the name came from, but I'm pretty sure that isn't true...unless you really pile the whipped cream on.

But with that all behind us, I was really proud of this pound cake. It turned out so well! The gooey part in the middle, where the cake splits, was especially delicious! And the batter...Before it had even baked, I knew it would be yummy because the batter was so silky and golden. Definitely give this one a try, it really is the Perfect Pound Cake!


The Perfect Pound Cake
(Recipe adapted from the Sweet Melissa Baking Book)
3 large eggs, at room temp.
1 cup sugar
1/4 teaspoon kosher salt
1 3/4 cups cake flour
1/2 teaspoon baking powder
2 1/2 teaspoons pure vanilla extract
1/2 cup heavy cream, at room temp.
6 tablespoons unsalted butter, melted and then cooled to warm

Before you start:
Position a rack in the center of your oven. Preheat the oven to 350 F. Lightly butter and flour a 1 1/2-quart loaf pan.

In a large bowl, whisk together the eggs, sugar, and salt until smooth. In a medium bowl, whisk together the vanilla and heavy cream to combine. Sift one-third of the flour mixture over the egg mixture and whisk together until mostly incorporated. Pour half of the cream mixture over and whisk until mostly combined. Repeat with one-third more of the flour, followed by the remaining half of the cream mixture and the remaining flour. Do not over mix!

Pour the melted butter over the batter and fold gently until incorporated. The batter will be silky and gorgeous. Pour the batter into the prepared loaf pan. Bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for twenty minutes before turning out the cake onto the rack.