Recipe

Jacques Pepins Favorite Pound Cake Recipe

	Midgelet / All my dishes 5 months, 1 week ago Everyone needs a perfect pound cake for summer desserts. here is a reliable cake from a famous chef! I like this recipe because it makes a large loaf ! Great for shortcakes, fruit desserts and just plain with coffee freezes well too! Prep:15m Cook:90m Servings:12	Midgelet
	cakes poundcake vanilla moist versatile restaurant

Does this look good? Yeah! / Nope

Fans

binky67

luisascate

pleclare

momo_55gra

quaziefly

charrm1

lor

wynnebaer

borinda

Ingredients

2 1/2 sticks unsalted butter, softened

1 1/4 cups sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

6 large eggs

1/4 cup milk, at room temperature

2 1/2 cups cake flour

Directions

Preheat the oven to 325°.

Butter a 10-by-5-inch loaf pan.

Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.

In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes.

Add the eggs, 2 at a time, beating between additions.

Beat in the milk.

Sift the flour over the batter and whisk it in until smooth.

Scrape the batter into the prepared pan and smooth the surface.

Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely.

Make Ahead

The cake can be kept at room temperature, covered, for up to 3 days.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Cakes

Or see more just like this

Comments

lor 5 months, 1 week ago said:
Mmmmm, I love pound cake and Jacques Pepin is one of my favourite chefs! You've got my HIGH 5!

pleclare 5 months, 1 week ago said:
This looks wonderful!

momo_55grandma 5 months, 1 week ago said:
W0w Large Loaf{Nice} gotta print and save thanks bunches high5

borinda 5 months, 1 week ago said:
Good enough for Jacques makes it wonderful enough for we mere kitchen mortals. I've made this one for mixing into other desserts - lovely texture and flavor. (i.e. shortcakes)

wynnebaer 5 months, 1 week ago said:
Great post!!

luisascatering 5 months, 1 week ago said:
Thank you for posting! I ADORE Jacques :-) I have his apricot clafouti recipe posted here too.

kendi25 4 months, 3 weeks ago said:
Do you think that this cake could be made into layered cakes to be stacked? I would like to make it for someone who loves pound cake, but, wants a stacked cake for her birthday with fillings and all.

Thanks

midgelet 4 months, 3 weeks ago said:
Probably can be baked in cake layer pans!
Worth a try!

kendi25 4 months, 3 weeks ago said:
Thank you so much, I will have to try it as a layer cake. I just thought that the cake flour must be helping in keeping it a bit light and not heavy?

Add a Comment