Pound cake reminds me of my grandmother. While she was an excellent savoury Italian cook (no one will ever surpass her meatballs), Nonna was never one for making desserts or biscuits – her staple dessert was affogato. So she always used to buy us pound cake. This recipe is from Martha Stewart’s new Cakes book. What I like about a lot of her loaf cake recipes is that they make two cakes – which is great as it means you can freeze one, or better still, give one to a friend.
I’ve done some rounding on measurements converting from imperial to metric. Recipe suggests cooking for 70 to 85 minutes, but I found mine was slightly overcooked by 70. If you find they are browning quickly, cover with foil.
3 cups plain flour
2 teaspoons salt
330g unsalted butter, room temperature
225g cream cheese, room temperature
3 cups caster sugar
6 large eggs
1 teaspoon vanilla extract
Oil cooking spray
1. Preheat oven to 175 degrees. Coat two 9×5 inch loaf pans with cooking spray.
2. In a medium bowl, combine flour and salt
3. With an electric mixer on high, beat butter and cream cheese until smooth. Add sugar gradually, and beat until pale and fluffy, about 5 minutes. Add eggs one at a time, beating well after each additon. Mix in vanilla.
4. Reduce speed to low, add flour mixture in two parts, beating until just combined
5. Divide batter between two pans. Smooth tops with knife or spatula. Bake until golden and a cake tester comes out with a few crumbs attached, 70 to 85 minutes.
6. Transfer pans to a wire rack to cool 10 minutes then turn out to cool completely.