Vanilla Pound Cake

 

Equipment

▢ Oven, Stand Mixer

Ingredients 

▢ 2 cups all purpose flour

▢ ¼ teaspoon baking soda

▢ ¼ teaspoon salt

▢ 1 cup unsalted butter

▢ 1 and ½ cup fine sugar

▢ 3 eggs

▢ 1 teaspoon vanilla extract

▢ ½ cup yogurt

Instructions

1. Start by bringing all the ingredients to room temperature if they were refrigerated. The butter must be softened. It's best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
2. Preheat the oven to 350 degrees F (180 degrees C). Grease a loaf pan with butter or line it with parchment paper. I used baking spray which worked great.
3. Mix 2 cups of all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt in a medium-size mixing bowl and keep aside. I like to use a wire whisk to mix the dry ingredients as it makes them light and airy post mixing.
4. In the bowl of your electric mixer, whisk 1 cup unsalted butter and 1 and ½ cup fine sugar until light and fluffy (approx. 5-6 minutes on medium-high speed ). This step is important as beating the butter nicely will aerate it well and you will get a fabulous cake with great crumbs.
5. If you are not using a stand mixer, use a hand mixer to whisk the butter and sugar. Beating it with hands using a wire whisk is also an option but it will take some great muscle work.
6. Add 3 eggs, one at a time, and mix well after each addition. Keep scraping the sides of the bowl.
7. Add 1 teaspoon vanilla extract and mix well.
8. Add ½ of the flour mixture to the bowl and mix just until combined. Do not over mix the batter at this stage. You just want the ingredients to come together.
9. Add ½ cup yogurt and mix just until combined.
10. Add the remaining flour mixture and mix just until combined. Pour the batter into the prepared pan.
11. Bake for 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean. If the cake is getting browned from the top too soon, cover it using a piece of aluminum foil. Remove the pan from the oven and let the cake rest for 10 minutes in the pan.
12. Invert the pan and remove the cake from the pan and let it cool on a wire rack. Cut into slices and serve.

Source: Whiskaffair