Ina Garten’s Plain Pound Cake recipe tastes very much like Japanese castella. The texture of the Barefoot Contessa’s dessert is denser but equally delicious. Both cakes are kissed by a bright and beautiful butter accent. I confess a little extra butter and sugar were added to the original recipe. Also, instead of 4 extra large eggs, I used 5 large eggs. For Ina Garten's version, click here.
- ½ pound (2 sticks) unsalted butter +2 tablespoons, softened
- 2 generous cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder + a pinch
- ½ teaspoon baking soda + a pinch
- 1 teaspoon kosher salt
- ¾ cup buttermilk
- 1¼ teaspoons vanilla extract
Set the oven to 350°. Place parchment paper in the bottoms of 2 loaf pans. (8½” x 4½”) Or 1 (8½” x 4½”) and 3 mini loaf pans (5½” x 3” x 2½”.) Coat with baking spray.
Fluff the butter in a kitchen stand mixer. Add the sugar in a steady stream. Scrape the bowl and beat for 5 minutes.
One at a time, whip in the eggs.
Sift together the flour, baking powder, baking soda and salt.
In another bowl, whisk together the buttermilk and vanilla.
Starting and ending with the dry ingredients, alternatively add the buttermilk vanilla mixture.
Divide the batter between the pans. Bake for 60 to 80 minutes for large pans, 44 to 46 minutes for smaller ones.
Allow to cool before frosting or sprinkling with matcha powder. (Equal parts of matcha powder and powdered sugar.)