Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups salted butter (room temperature, 340 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 teaspoon vanilla extract (3 grams)
  • 8 large eggs (room temperature)
  • 3 cups cake flour (390 grams)
  • 1/2 teaspoon baking powder (2 grams)
  • 1/2 teaspoon salt (4 grams)
  • 1/4 cup salted butter (melted)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla flavoring
  • 2-4 tablespoons heavy cream (or half and half)

Instruction

  • Preheat the oven to 350ºF. Grease a bundt pan with shortening, then dust with flour. Or use Baker's Joy spray or cake release.
  • In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed.
  • Add the sugar and beat until the mixture is light and fluffy.
  • Mix in the vanilla.
  • Add the eggs, one at a time, beating well after each addition.
  • Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed.
  • Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.
  • Pour the batter into the prepared pan.
  • Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)
  • Allow the cake to cool for 5 minutes, then invert it to a serving plate.
  • To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency.
  • Drizzle the glaze over the top of the cake.
  • Serve with raspberry sauce, caramelized bananas or fresh fruit.