In one of Food & Wine’s recent magazines, they provided a recipe for Jacque Pepin’s favorite pound cake. They said he likes to add candied citrus fruit rinds, etc.
Since I couldn’t find it posted online somewhere, here the recipe:
- 2 1/2 sticks unsalted butter, softened
- 1 1/4 c sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 6 large eggs
- 1/4 c milk, room temperature
- 2 1/2 c cake flour
Preheat oven to 325. Butter 10×5 loaf pan and line the bottom with strips of parchment paper that extend 2″ past the short ends of the pan. I didn’t do the parchment paper strips, but I did make sure to that I sprayed my pan well with non-stick spray (I know, I didn’t do the butter either).
Beat butter, sugar, vanilla, and sugar at medium speed until fluffy (3 minutes). Add eggs, 2 at a time, beating after each time. Beat in milk. Sift the cake flour and whisk until smooth. Then pour into the pan.
Bake for 1.5 hours, until it’s golden on the top and cracked down the center. Let the cake cool in the pan for 10 minutes then unmold the cake. It can be kept at room temperature, covered, for up to 3 days.
Now that I’ve given you the recipe, I can tell you that this pound cake is CRAZY delicious. It’s heavy, rich, moist, and seriously awesome.