Poundcake

I have never made poundcake before, but I have had it.  Usually, it was very dense, and overly sweet and just not the best. I decided to make some pound cake for an annual Lobsterfest we attend. So, I wanted to use the pound cake for a lemon curd poundcake trifle with blueberry sauce. I have already posted the lemon curd on this blog, but for this I had to multiply the recipe to feed 24 people. So that meant that I had to triple the poundcake recipe, and it still turned out as good as it gets. Here is the recipe:

Poundcake (not tripled)
Serves at least 8

2 sticks of unsalted butter, softened
2 tablespoons of crisco, to grease the pan
2 cups of all purpose flour, or cake flour
1 teaspoon of baking powder
Pinch of salt
1/2 teaspoons of freshly grated nutmeg
1 cup of sugar
5 eggs, separated
2 teaspoons of vanilla extract

Preheat the oven to 350 degrees.
Grease a meatloaf pan with Crisco.

Combine the flour, baking powder, salt, and nutmeg in a bowl, and set aside.

Use and electric mixer fitted with a whisk attachment to cream the butter and half the sugar, until it becomes a lighter color, and fluffy. Add the rest of the sugar, and mix it together until light and fluffy. Scrape down the sides. Beat in the egg yolks, one at a time.

Mix in the dry ingredients by hand, until smooth. Do not over mix it, and do not beat it. Add the vanilla, and stir until blended. Beat the egg whites until they hold soft peaks, fold them in throughly.

Turn the batter into the loaf pan, and bake for about 1 1/4 hours, turning at the half way point. Do the toothpick test, and take it out of the oven.

Let the cake rest in the pan for 5 minutes. Remove the cake from the pan and cut. Enjoy!

Just layer it with lemon curd, poundcake, blueberry sauce (blueberries, sugar, combined in a saucepan over medium low heat) , fresh blueberries, and lemon zest, in a trifle dish. Keep in mind that these photos were what the poundcake was like tripling it. It was just as good!