Competition Pound Cake recipe needed - demo cake won't get eaten

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Permalink Reply by Karen Marie on July 23, 2010 at 10:11pm

I Use a yellow cake recipe that is firm and pound cake like...it gets very firm if you freeze it for a few days and defrosts great. You can try this...just make half the recipe. You can double or quadruple this recipe but you would need a 20 qt mixer. This does taste great in any case.

Hi Yield Yellow Cake

Cake flour 1 1/4 lbs
granulated sugar 1 1/2 lbs
baking powder 3/4 oz
salt 3/4 tsp
unsalted butter room temperature 3/4 lb
whole milk 6 fl oz
buttermilk 12 fl oz (can use whole milk plus 1 tbsp white vinegar added)
vanilla 1 tbsp
whole eggs shelled 15 oz

Preheat oven to 325 degrees F
Makes 3-4 8" cakes

Combine cake flour, sugar, baking powder and salt in a mixer. Mix with a paddle on low speed for about 1 minute to combine. Add butter and mix on low until it looks like cornmeal. Add whole milk and mix on low for about 3-4 minutes or until it is completely smooth scraping every minute or so. Meanwhile combine buttermilk, vanilla and eggs. Whisk to blend thoroughly. Add egg mixture in 4 stages, scraping and incorporating each stage completely. Pour in prepared pans no more than halfway and bake until golden and it tests done. 8" cakes can take approximately 20-35 minutes depending on the oven. Cool completely on a wire rack before removing from pans.

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