Moist Pound Cake

I halved the recipe to make one loaf instead of two. It turned fine – a little heavy, and nothing super exciting about it. But it did the trick for a basic pound cake. Pulled the recipe off of Chowhound:

Perfect Pound Cake

1 cup unsalted butter
1 teaspoon salt
3 cups granulated sugar
1 teaspoon baking powder
*5 large eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 cup whipping cream

(Sift flour 3 times before measuring) – I definitely did not do this. I didn’t sift at all, let alone 3 times! Sheesh. I suppose that may explain the cake being on the heavier side, but I’d rather find a better recipe than waste time w/ all that sifting.

Butter and flour 2 9by5 inch loaf pans.

Whisk salt and baking powder into presifted flour. Set aside.

Cream butter and sugar together in an electric mixer until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides. Add eggs one at a time slowly, beating well after each addition. Add one third of flour mixture into the mixer set at low speed. Add half the whipping cream. Continue alternating flour and cream, ending with flour. Add vanilla. With rubber spatula scrape down sides and bottom until completely mixed. Pour into loaf pans, up to 2/3 full.

**Start in a cold oven**.
Place pans on middle rack of oven. Turn oven to 325 degrees. Bake for 1 hour and 20 minutes or until toothpick comes out clean. (Note: It only took mine 55 minutes, so check early)

*You can also do a variation. You can add up to 7 eggs. Supposedly the 7 egg version is Elvis’s favorite pound cake.

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