Mudder's Cookbook: Vanilla Poundcake

This video was created as part of our independent project developing a website to share Kevin's late Mother's recipes. In this video, we share a step-by-step process for making Vanilla Poundcake. Please visit mudderscookbook.com to avail this and other favorite recipes! -------- Recipe: Vanilla Pound Cake Ingredients 3 large eggs, at room temperature 3 tbsp milk, at room temperature 1½ tsp pure vanilla extract 1¼ cups cake flour 1 tsp baking powder ¼ tsp salt ¾ cup granulated white sugar ¾ cup unsalted butter, at room temperature Preparation Step 1 Preheat your oven to 350-degrees and place the oven rack in the center of the oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. Step 2 In a bowl, whisk the eggs, along with the milk and vanilla extract. Step 3 In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt, and sugar, and beat on low speed until well mixed (~30 seconds). Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to develop the cake's structure. Scrape down the sides and bottom of the bowl as needed. Add the remaining egg mixture, in two additions, beating well after each addition (~30 seconds) to incorporate the egg and strengthen the cake's structure. Step 4 Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for ~1 hour or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Rotate your loaf pan about halfway through baking. (The cake will crack down the center.) If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil. Step 5 Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a lightly buttered wire rack. The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. Makes one loaf. -------- "Mudder's Cookbook" is an independent project incubated by noodle research. To learn more, please visit www.noodleresearch.com