French Pound Cake

Pound cake got it’s name from roughly having a pound each of flour, sugar, eggs, and butter. This densely solid cake is typically used when you need structure, like for a wedding cake or for a molded cake. They are generally sweet, hold up to be being frozen and then thawed, and when sliced for a dessert, present well on the plate without relying on frosting to hold things together. Goes well with a coconut cream frosting.

Ingredients

• 3.5 cups Flour (best is cake, bread, then all purpose flour in that order)
• 3.5 cups Sugar
• 16 oz Unsalted butter (2 cups)
• 6 Eggs
• 6 Egg Yolks
• 1 TBL Vanilla extract
• 1 tsp Kosher salt

Process

1. Mise en Place: Measure and prepare your ingredients in advance.
2. Preheat oven to 350 F.
3. Generously grease, then flour, a cake pan or mold.
4. Place butter in stand mixer and beat until fluffy.
5. Add sugar and beat until combined and fluffy.
6. In another bowl combine the eggs, egg yolks, extract, and salt until just mixed.
7. With mixer on low (speed #1), gradually pour egg mix into butter pause 6 times for incorporation.
8. Increase speed to Med (speed #4), for 2 mins.
9. Reduce speed back to #1, and add flour, 1/4 cup at a time.
10. Spread batter into pan/mold and bake 60-75mins or until skewer is clean.
11. Allow to cool 20 mins in pan/mold then invert onto cooling rack.
12. Do not frost until completely cooled, which will take a while.