Perfection Poundcake

I went to Borders bookstore on Friday to buy the latest copy of Jen Lancaster's book. I read her first two books and they were hilarious so I am definitely looking forward to reading this one. While I was at Borders I browsed through the bargain shelves and saw a copy of Baking: From My Home to Yours by Dorie Greenspan. I have heard wonderful things about this cookbook. There is also a blogging group dedicated to baking recipes from this book. The book lists for $40 but Borders had it for $7.99. At that price I couldn't resist. It is a beautiful book with over 500 pages and 300 recipes. When I got home I looked through the book and found several recipes I wanted to try. I made three of the recipes this weekend. I don't think I've ever made that many recipes from any of my cookbooks. The recipes are very easy to follow and use common ingredients. The first recipe I made was Perfection Poundcake. It had a really good flavor and nice yellow color with slightly brown crust. However it was a little dry. Jamie from Good Eats & Sweet Treats had a good suggestion. She made strawberry shortcake out of her poundcake. If I had strawberries or the energy to go to the store and buy some I would definitely do that.

Perfection Pound Cake
from Dorie Greenspan, Baking: From My Home to Yours

2 cups all-purpose flour (or 2-1/4 cups cake flour)
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9x5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you're working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated - don't overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.

Put the cake into the oven to bake, and check on it after about 45 minutes. If it's browning too quickly, cover it loosely with a foil tent. If you're using a 9x5 pan, you'll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Storing:
Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.