The Best Pound Cake - Cooks Illustrated
Submitted by MrsM on August 22, 2007 at 7:57 pm

DESCRIPTION
The Best Pound Cake - Cooks Illustrated

SUMMARY
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INSTRUCTIONS
The BEST POUND CAKE
Cooks Illustrated, May/June 1994, page 18

The original recipe called for a 9x5 pan. For my liking that made a too squatty pound cake, so I bake it in an 8 1/2 x 4 1/2 pan. Much better shape.

Also, the original recipe called for 7 ounces (1 1/2 cups) cake flour measured by dip and sweep. I substituted 7 ounces bleached AP flour. I also omit the water, it makes no difference IMO.

The original recipe said to line the pan with parchment paper, I do not. Just grease and flour.

16 tablespoons unsalted butter, softened
9 ounces sugar (1 1/3 cup)
3 large eggs, room temperature
3 large egg yolks, room temperature
1 1/2 teaspoons vanilla
1 1/2 teaspoons water
1/2 teaspoon salt
7 ounces bleached AP flour

Grease and flour 8 1/2x4 1/2 loaf pan. Preheat oven to 325 degrees.

Beat butter at medium-high speed until smooth and shiny, about 15 seconds. With machine still running, sprinkle in sugar and salt. Beat until light, fluffy and almost white, 4-5 minutes, stopping once or twice to scrape down the bowl. Mix eggs, yolks, vanilla and water in a 2 cup glass measure with a pour spout. With the mixer on medium high speed, take 3-5 minutes to add the egg mixture to the butter/sugar mixture in a very slow, thin stream. Beat in the flour, mixing only until just incorporated. (The original recipe said to remove the bowl from the mixer and sift 1/2 cup of the flour over the bowl, gently fold in. Do this twice more.)

Scrape batter into prepared pan, smoothing the top. Bake 70-80 minutes for the 9x5 pan, original recipe, or until cake tester inserted in the the crack that will form comes out clean. Let rest in pan for 5 -10 minutes then turn out onto a wire rack to cool.

Now, I confess that you will have to guess as to the baking time. I had the pound cake in my top oven, and put something else in the bottom oven, and set the first timer instead of the second one for the bottom oven. So I lost track of how long the pound cake was in. I am guessing the time will be at least one hour,maybe more. If you are an experienced, you will be able to look into your oven and make a good guess when to start sticking it with a toothpick. Sorry! Next time I make this, I’ll be sure to record the baking time.