Tips — and a recipe — for the perfect pound cake

The ideal pound cake:

Has a tender, fine crumb and a velvety, rich texture.

Has a personality all its own. No two pound cakes are alike.

Is simple, uses the best ingredients and gets its volume from diligent and patient mixing.

Remember: Slight variations can be expected — splits and cracks are a part of its charm.

Recipe: Scott Peacock's Classic Pound Cake

Makes 2 loaves (24 servings) or one 10-inch tube cake

6 eggs

1 cup (8 ounces) cold unsalted butter, cut in ½-inch pieces

1 package (8-ounces) cold cream cheese, cut in 1-inch pieces

2 ¾ cups sugar

1 teaspoon Kosher salt

4 teaspoons pure vanilla

3 cups sifted cake flour (See Note)

1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two 8-by-4-by-2-inch loaf pans or one 10-inch tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment, beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.

2. Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream-cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow, continuous stream. (This should take 1 ½ to 2 minutes). Add salt. Continue creaming butter and cream-cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scraping once.

3. Add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.

4. Gradually add about 21/2 cups of the flour on low speed, mixing until just blended (This should take about 1 to 11/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.

5. Turn batter into prepared pan or pans. Shake pan or pans gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan or pans from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.

6. Place on center rack of cold oven. Turn oven setting to 300 degrees. Bake for 1 hour 15 minutes to 1 1/2 hours without opening oven door for the first 1 hour and 15 minutes. (Bake 1 hour 45 minutes for tube pan.) Test for doneness by carefully inserting a cake tester in center of cake — it is done when it comes out clean.

7. Transfer to cooling rack. Cool for 10 minutes before removing from pans. Cool completely before serving.

NOTE: 2 ½ cups plus 2 tablespoons all-purpose flour can be used in place of the cake flour.

From (c) 2009, Better Homes and Gardens