Homemade Pound Cake

1 lb butter (4 sticks)

1 lb sugar

1 lb eggs (around 7 )

*1 tsp vanilla (optional) or lemon extract

*lemon juice and zest (optional) softened cream cheese instead of 1 stick of butter (optional)

1 tsp sea salt

 1 lb flour or cake flour

 

In a stand mixer add softened butter on medium speed.  Weigh out ingredients using a kitchen scale.  (16.00).  Scrape the side often. Cream the sugar and butter together.  Add eggs 1 at a time.  Add salt.  Add flour in thirds, and blend with mixer and scrape sides inbetween.  

Transfer to a 9 inch bundt fluted pan, sprayed with nonstick spray.  Spread batter evenly around the pan.  Batter with be thick.  Bake in a 325 degree oven for 60 minutes, on the lower 1/3 of the oven. If you don't have a bundt pan you can use 2 loaf pans.  Cool for 1 1/2 to 2 hours to cool, on a wire rack.  To remove, turn upside down on a plate.

Frosting:

vanilla 

sugar

heavy cream

Whisk until peaks form.  Takes about 4-6 minutes.  Set aside in the refrigerator until ready to use.Plate with whipped cream and berries (strawberries, blueberries, raspberries, blackberries)

Recipe:  Chef Billie Parisi