Introduction

The following is a classic version of a pound cake recipe based on using egg yolks and butter for the fats.

Ingredients

• 6 large egg yolks
• 1 cup milk
• 2 and 1/4 teaspoons vanilla
• 3 cups sifted cake flour or all-purpose flour
• 1 and 1/2 cups sugar
• 1 tablespoon + teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter (softened)

Steps

1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the yolks, 1/4 cup milk, and vanilla.
3. In a large bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
4. Add butter and remaining 3/4 cup milk.
5. Mix on low speed until the dry ingredients are moistened.
6. Increase to medium speed and beat for 1 and a 1/2 minutes to get air into the batter.
   • Scrape down the sides.
7. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
   • Scrape down the sides.
8. Scrape the batter into the prepared pans and smooth the surface with a spatula.
   • The pans should be about 1/2 full since the cake will expand on baking.
9. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
   • The cakes should start to shrink from the sides of the pans only after removal from the oven.
10. Let the cakes cool in the pan on racks for 10 minutes before removing

Sources

Adapted from various sources including yellow cake batter recipie from epicurious.com.