Good butter makes good cake. Take it out of the fridge right now so its ready. The cake’s crisp crust give just enough resistance for a moment of anticipation of its delicate cakey texture pressed with the warmth of vanilla and almond.
Parchment makes this moist crumby cake easy to remove from the pan. This recipe make two small pound cakes in small loaf pans (but will be just as good in a larger/different pan). My pans’ length is half the width of a sheet of parchment paper. Wrap parchment around the bottom of these loaf pans and pinch the end to the roll, together at the top and there -> tear off the parchment. Then, fold in half and lay one half in each loaf pan, pressing down to the bottom and up the sides. Then, fold the extra over the sides. I held this in place with a rubber band until I filled the space with batter. Remove rubber bands – they will not survive baking. Preheat oven to 325oF.
- Soften 340 grams (1.5 cups or 3 sticks) butter
- Mix with 150 grams of granulated sugar
- If mixing by hand you can add half the dry ingredients below and add all 6 eggs. In a mixer, cream butter with sugar and add eggs one at a time. Mixers feel like more work to me but the key is the next step.
- Quickly incorporate the dry ingredients: 3 cups of flour (can be all cake flour, but I use 1 cup almond flour, 1/2 cup ground flaxseed, and 1.5 cups of wheat/white flour).
- Quickly mix in 1 cup of cream to which 1 T of vanilla extract was added. I often substitute some yogurt, milk, or kefir for cream, but make the consistency like cream and 1 cup in volume.
Bake for about 45 minutes until cake is golden brown and a tester inserted in center comes out clean. A larger pan will require as longer baking time, maybe 60 to 80 minutes. Set timer for 35 minutes and have a look. You can see if the cake batter looks set.