This was probably not my best pound cake but I like the fact that this is so so easy. These days, to even want to cook or bake something with much effort just seems like I was climbing Mt Everest. Haha!! Ok I'm just saying.
In any case, I realised that of all Jacques Pepin's dishes I've made, I have never made a dessert with him before. So I've decided to make his favourite pound cake. I must warn you that this pound cake is dense like it really should be. If you are a fan of soft and light cakes, you might just not quite like this. But I always think a good pound cake is best for the afternon tea.
283g unsalted butter, softened
281g caster sugar
1 tsp vanilla extract
1/4 tsp salt
6 large eggs
60g milk, at room temperature
250g cake flour
- Preheat the oven to 325°. Butter a 10-by-5-inch loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.
- In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Sift the flour over the batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface.
- Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely.
I thought this was a really good closure to the good times we had with Jacques Pepin.
I'm submiting this post to I Heart Cooking Clubs - Au Revoir Jacques Pepin!