- 500 Grams Cake Flour
- 14 Grams Baking Powder
- 353 Grams Unsalted Butter softened
- 353 Grams Granulated Sugar
- 5 Grams Salt
- 567 Grams Whole Eggs
Begin by coating loaf pans with a light film of nonstick spray, line the pans with strips of parchment paper, making sure to cover the bottom of the pan and goes up the long sides of the pans for easy removal.
Sift together the flour and baking powder.
Cream the butter, sugar, and salt on medium with the paddle attachment. Scrap down the sides of the bowl occasionally, until the mixture is smooth and light in color. Approximately 5 minutes.
Blend the eggs in 3 at a time, making sure it scrap the bowl in between additions and that all the eggs have been incorporated before adding more.
Sift the dry ingredients, mixing on low until just blended and scraping down the sides of the bowl as needed.
Scale half the batter in one pan, and the rest in the other.
Bake at 350°F until a toothpick inserted near the center of the cake comes out clean. About 40 - 50 minutes.
Cool the cakes in the pans for a few minutes, then transfer to racks to cool completely. Once cooled, remove from the pans. Adding a flavored glaze and decor is optional.
For marble pound cake: add 114 grams of melted and cooled (but not set) bittersweet chocolate. After blending the batters, transfer 1/3 of the batter to a separate bowl and add the melted chocolate, folding it in thoroughly using a rubber spatula. greatly pour the chocolate batter into the plain batter. Usin the handle of a wooden spoon, gently swirl the batters together with just 3-4 strokes. Do not over blend, for you will look the marble look. Bake as directed above.
For citrus pound cake: add the grand zest and juice of 1 citrus to the butter and sugar before creaming them together. Mix and bake as directed above. If you are making a lemon poppy seed pound cake, be sure to add 2 tsp of poppy seeds to the dry ingredients.