This stuff didn't last long around here.
Since we’re moving within the next month, we’re currently trying to clean out our cabinets. The only thing worse than moving food is throwing it away. I recently came into a large quantity of eggs (two and a half dozen!) from my grandmother, so I’ve been trying to use them up before they go bad. One of my favorite things to make that uses a ton of eggs is pound cake. We don’t have a variety of ingredients, so I picked out this simple Vanilla Pound Cake recipe from Buttered Up, and still ended up having to substitute a few things. Despite the substitutions, we were really happy with the way this turned out.
To make this, you’ll need:
- 1 stick of unsalted butter, room temperature
- 1 1/2 cups of sugar (I used half white sugar and half brown sugar because it’s all we had)
- 3 eggs
- 1 1/2 cups of cake flour (I only had 1 C cake flour, so I used all purpose for the remainder)
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 2 teaspoons of vanilla extract
- 1/2 teaspoon baking powder
Don’t preheat the oven. In one bowl, whisk flour and salt together. In another bowl, cream the butter and sugar until they’re light and fluffy. To the sugar mixture, add the eggs one at a time, stirring well between additions. Add the vanilla with the third egg and mix well. To the sugar mixture, alternate adding the flour mixture and the cream, beginning and ending with the flour. Mix for 5 minutes until thick and smooth. Pour the batter into a greased pan and then bang it a few times on the counter to remove air bubbles. Turn the oven to 345° and bake for an hour, or until the crust is golden brown and a toothpick inserted in the center of the cake comes out clean.