Thursday, July 7, 2016

Plain Pound Cake

A perfect summer dessert to slice into and serve with the fresh raspberries and blueberries now in season on the East End.

1/2 pound (2 sticks) unsalted butter at room temperature
2 cups sugar
4 extra-large Organic eggs at room temperature
3 cups of flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cups buttermilk at room temperature
1 tsp pure vanilla

Pre-heat oven to 350 degrees.  Grease and flour 2 loaf pans.

Cream the butter and sugar until light & fluffy, about 5 minutes.  Beat in eggs, one at a time.

In a large bowl sift flour, baking soda, baking powder and salt together.  In another bowl, combine buttermilk and vanilla.  Add flour and buttermilk mixtures alternately to the batter, beginning and ending with flour.

Divide batter evenly into pans and smooth tops.  Bake for 45 minutes and let cool for 10 minutes.  Take out of pans and cool on rack completely.  Store in the fridge. 

Recipe Courtesy of Ina Garten