Part of Bruchetta Dolce
With an extremely heavy batter lacking any leavening, aside from that provided by the aeration of the butter and sugar, this pound cake tends to rise and fall during baking, yielding an air space between the baked cake and a fragile shell of an upper crust. If you're looking for picture-perfect slices to serve with tea, this is not your pound cake. It is, however, the perfect choice for bruschetta dolce, with a dense, solid crumb that stands up to toasting and juicy toppings better than its spongier, leavened counterparts. Before slicing the cake, just break the fragile upper crust off of the loaf and store it in an airtight container for use in trifles or as an ice cream topping (or just eat it as is—it's delicious).
This pound cake, like most, keeps extremely well in the freezer. Leftovers can be sliced, stacked with double layers of parchment in between, and wrapped tightly, ready to be used in your next bruschetta dolce.
- 1/2 cup unsalted butter, cut into small chunks (110 grams)
- 7/8 cup sugar (185 grams)
- 1 cup flour (120 grams)
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
Preheat oven to 325°F. Grease a 5" x 9" loaf pan, line the bottom with parchment paper and set aside.
Beat butter and sugar together until light and fluffy. Add half the flour and mix to combine.
Add eggs, yolk and extract and beat until smooth and uniform. Add remaining flour and mix to combine.
Turn batter into prepared loaf pan and bake for about 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Gently rotate the pan a few times during baking to ensure even cooking.
Allow the cake to cool completely. If necessary run a knife along the edges of the cake to free it from the pan. Remove loose upper crust. Turn cake out onto cutting board and slice.