Name: John Egerton’s Pound Cake
Ingredients: Vegetable Shortening And Flour For Prepping The Pan; 1 Cup 2 Sticks Unsalted Butter, At Room Temperature; Pinch Of Salt (See Cake Notes); 3 Cups Granulated Sugar; 6 Large Eggs (At Room Temperature); 3 Cups Sifted All-Purpose Flour (See Cake Notes); 1 Cup Heavy Cream; 2 Teaspoons Vanilla Extract (See Cake Notes)

John Egerton’s Pound Cake

Recept afdrukken

Ingrediënten

Makes: 12 To 16 Servings

▢ Vegetable Shortening And Flour For Prepping The Pan
▢ 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
▢ Pinch Of Salt See Cake Notes
▢ 3 Cups Granulated Sugar
▢ 6 Large Eggs At Room Temperature
▢ 3 Cups Sifted All-Purpose Flour See Cake Notes
▢ 1 Cup Heavy Cream
▢ 2 Teaspoons Vanilla Extract See Cake Notes

Instructies

Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
Generously Grease And Flour A 10″ Tube Pan.
Shake Out The Excess Flour, And Set The Pan Aside.
Place The Butter And Salt In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-Low Speed Until Creamy, 1 Minute.
Add The Sugar, Gradually, While Beating On Medium-Low.
Increase The Mixer Speed To Medium Once All The Sugar Has Been Incorporated, And Beat Until Pale In Color, 1 Minute More.
While The Mixer Is Running On Low Speed, Add The Eggs, One At A Time, Making Sure Each One Is Incorporated.
Scrape Down The Sides Of The Bowl With A Rubber Spatula.
With The Mixer On Low Speed, Add The Flour And Cream Alternately, Until Combined, Beginning And Ending With The Flour.
Blend In The Vanilla, And Scrape Down The Sides Of The Bowl.
Turn The Batter Into The Prepared Pan, Smoothing The Top With The Rubber Spatula.
Place The Pan In The Oven.
Bake Until The Cake Is Golden Brown And Crackly On Top And A Toothpick Inserted Near The Center Comes Out Clean, 75 To 80 Minutes.
Remove The Pan To A Wire Rack To Cool For 20 Minutes.
Run A Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, Then Turn The Cake Out Onto The Rack Then Turn Again To Cool Right Side Up.
Let It Cool For 1 Hour Before Slicing.
To Store, Wrap In Aluminum Foil Or Place In A Cake Saver At Room Temperature.
Or Freeze Leftovers Wrapped In Foil For Up To 6 Months.

Notes / Tips / Wine Advice:

Cake Notes:

You Can Make This Cake With Any All-Purpose Bleached Or Unbleached Flour. You Can Substitute Almond Extract For ½ Teaspoon Of The Vanilla. If Using Salted Butter, Omit The Salt.

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Recipe Category Cake

John Egerton’s Pound Cake