I found this recipe for Jacques Pépin’s Favorite Pound Cake on Food & Wine’s website after looking for a little something sweet that I could freeze easily and not worry about extras such as frosting or custards. I loved it so much that I didn’t change a thing, aside from the flour substitution (since I never keep cake flour in my pantry) and the addition of the chocolate to marble into the batter before baking. Here’s a great video on youtube if you need some pointers on marbling.
- 2 1/2 sticks of unsalted butter, softened
- 1 1/4 of cups sugar
- 1 teaspoon of pure vanilla extract
- 1/4 teaspoon of salt
- 6 large eggs (I got away with using 5)
- 1/4 cup of milk, at room temperature
- 2 1/2 cups of cake flour ( I substitute 2 1/4 cups of all-purpose flour)
- semi-sweet chocolate for marbling (optional)
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.