| 3 | cups cake flour |
| 1/2 | teaspoon baking powder |
| 1 | teaspoon salt |
| 1 | cup whole milk |
| 2 | teaspoons vanilla extract |
| 20 | tablespoons (2 1/2 sticks) unsalted butter , softened |
| 2 1/2 | cups sugar |
| 6 | large eggs |
2. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
3. Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.
4. Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
Dying to know why a cold oven makes the difference?? A Cold Oven Really Makes a Difference
Curiosity led us to try baking our Cold-Oven Pound Cake in a preheated
oven. The cake baked more quickly (no surprise), but it was squat and
lacked the thick crust we’d come to expect. Evidently, the hot oven
stopped the small amount of leavener in our recipe before its work was
done. And it turns out the crust on our Cold-Oven Pound Cake is formed
by moisture in the oven reacting with starch in the batter. A hot oven
is drier than a cold oven (heat evaporates moisture), so there wasn’t
enough moisture in the preheated oven to form a nice, thick crust.
Dave's Take: Another slice please!
Nancy's Take: Everyone loved it!!! Super easy and tastes just great!
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