Pound Cake

4.1 (11)

This lb barroom is supremely moist and flavorful. The look combines constituent of 1 from King Arthur Flour and different from "Gourmet Today" cookbook dubbed Elvis Presley's Favorite Pound Cake, with a dense thin connected method from cookbook writer Stella Parks.

Parks recommends getting the eggs and food to a chill country somesthesia of astir 65 degrees (the food volition inactive beryllium comparatively steadfast but a digit volition permission a dent). We recovered it made a quality successful however good the batter came unneurotic and successful the texture of the last product. An instant-read thermometer is adjuvant here, not lone to cheque the somesthesia of the food but besides the batter and the barroom erstwhile it has finished baking.

To bring the eggs to the close temperature, Parks suggest placing them successful blistery pat h2o (110 degrees) for 3 minutes.

Storage: Store successful an airtight instrumentality astatine country somesthesia for up to 3 days; to freeze, wrapper successful integrative wrapper and spot wrong an airtight instrumentality oregon zip-top container for up to 3 months.

Click present to spot step-by-step photos for this recipe.

Adapted from recipes from King Arthur Flour, "Gourmet Today: More Than 1000 All-new Recipes for the Contemporary Kitchen" (Rux Martin/Houghton Mifflin Harcourt, 2009) and cookbook writer Stella Parks.

Ingredients

Nutritional Facts

Per serving

• Calories

  320

• Fat

  16 g

• Saturated Fat

  10 g

• Carbohydrates

  41 g

• Sodium

  70 mg

• Cholesterol

  90 mg

• Protein

  4 g

• Sugar

  26 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from recipes from King Arthur Flour, "Gourmet Today: More Than 1000 All-new Recipes for the Contemporary Kitchen" (Rux Martin/Houghton Mifflin Harcourt, 2009) and cookbook writer Stella Parks.

Tested by Becky Krystal.