Stocks Bakery Pound Cake Recipe
There's something undeniably special about the Stocks Bakery Pound Cake Recipe , a dessert that stands as a testament to classic American baking.
Equipment
- Standard loaf pan (9x5 inches)
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1 cup unsalted butter softened to room temperature
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
Instructions
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and greasing your loaf pan.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy.
- Add Eggs: Beat in eggs one at a time, ensuring each is well incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Add vanilla extract with the last portion of flour.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature to achieve a smooth batter.
- Do Not Overmix: Mix the ingredients just until combined to keep the cake tender.
- Check Oven Temperature: Use an oven thermometer to make sure your oven is properly calibrated.
- Cool Completely: Let the cake cool completely before slicing to avoid it crumbling.
- Proper Storage: Wrap the cake in plastic wrap to keep it moist if not serving immediately.