It’s important to have the proper tools for the job. This applies in my life particularly to the kitchen, but really it’s true of just about any situation. Things are always easier when you have the appropriate tools. I think anybody’s who’s ever tried to put together Ikea furniture will concur.
That’s one of the small problems of being cheap. You try to save money and get by with the least amount of stuff. You try to reuse or repurpose things, which is normally great. Less waste and all that. But when using inferior tools leads to an inferior product, it’s just not worth it. That’s precisely why I’ve decided to buy myself a new loaf pan.
I’ve made this pound cake recipe on several occasions, and it always came out tender, moist, and beautiful. It’s practically impossible to stop eating, and it’s perfect paired with any curds, jams, or sweet sauces you may have in your fridge. It’s the perfect afternoon treat, but could even be elevated to an elegant dessert with some fresh berries.
You need to have a great pound cake recipe in your arsenal, and I promise, this is it. What you don’t need is a crappy, cheap loaf pan that burns the outside of everything you try to put in it. Live and learn, kids. And eat a lot of cake along the way.
- 4 ounces (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/8 cup buttermilk
- 1/2 teaspoon vanilla extract
- Preheat your oven to 350F (175C) and butter and flour a high quality loaf pan. You may also want to line the bottom with parchment paper for extra insurance.
- In a large mixing bowl, cream together the butter and the sugar by beating them with an electric mixer on medium high for about five minutes. You want the mixture to be pale and fluffy.
- Turn your mixer down a notch and beat in the eggs one at a time until combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Also measure out your buttermilk in another container or measuring cup, and add the vanilla extract to it. If you have a stand mixer, you can do this while your butter and sugar are being creamed.
- With your mixer on it's lowest setting, tip in a third of your dry ingredients, followed by half of your buttermilk, beating each time until everything is just combined. Keep going with another third of the dry stuff, the rest of the buttermilk, and then the last of the dry ingredients until everything comes together.
- Ditch the electric mixer, being sure to scrape off as much f the batter as you can. Give the bowl one last scrape and gentle mix with a rubber spatula, and then transfer your thick batter to your waiting loaf pan of excellent quality. Smooth out the top, and bake for 40-45 minutes or until it's golden on the top and a cake tester comes out clean.
- Allow your cake to cool in the pan for about ten minutes, then gently turn it out of the pan and allow it to continue to cool on a wire rack.
- Slice and serve with your favorite accompaniments.
- If you remember, it's best to have all ingredients at room temperature when you begin mixing your batter.
