Celebrate Bastille Day on July 14th with this French Pound Cake recipe.
Ingredients
2 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 large eggs
1/4 cup milk, at room temperature
2 1/2 cups cake flour
Directions
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.
Pairing
The French refer to pound cake as “quatre-quarts” (fourth-fourths) because it is made with equal parts of 4 ingredients; flour, sugar, eggs and butter. To make sure your dessert is just as balanced as the ingredients in it, pair it with any of our Vouvrays (Barton & Guestier, La Forcine or Remy Pannier) for a sweet touch.
