The SmockLady got some strawberries for tomorrow and wanted to make some pound cake to go with them. Since she has a fever, I offered to make the pound cake for her.
Of course, I was going to make Aunt Gene’s Cream Cheese Pound Cake, until I discovered that the one package of cream cheese in the fridge had been opened and not resealed properly, so it was all dry and crusty around the edges. Schrecklich!
So I decided to go really old school and get out my favorite kitchen utensil: The Kitchen Scale.
Old School Pound Cake
1 pound of butter
1 pound of sugar
1 pound of eggs (in my case it was 7 eggs: will vary depending on the size of the eggs)
1 pound of flour
(Butter and eggs should be at room temperature.)
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
1/2 cup buttermilk
Sift flour, baking soda, baking powder, and salt together in a medium bowl; set aside. Beat butter in a stand mixer until fluffy. Gradually add sugar and beat until well creamed and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. (You may have to stop and scrape down the sides of the mixing bowl at various points.)
Add the flour a little bit at a time, alternately with the buttermilk. (You may need to add a little more buttermilk to get the right consistency for the batter. Pour batter into a buttered 9″ loaf pan (there was too much batter for one loaf pan for me: I put the rest in a smaller loaf pan). Bake at 325 degrees for 1 hour and 20 minutes, or until a toothpick inserted into the middle of the cake comes out clean.