Six Egg Pound Cake Chef John's Recipe
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| Six Egg Pound Cake |
"This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze."
Ingredients :
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups white sugar
- 1 1/2 cups butter
- 6 eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup milk
Instructions :
| Prep : | Cook : 14M | Ready in : |
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- Grease and flour a tube or Bundt(R) pan. Do not preheat oven.
- In a medium bowl, mix flour, baking powder and salt. Set aside.
- In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
- Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
- Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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