The Silver Palate pound cake

Welcome to the latest edition of “Will it loaf?” In which I take a cake meant for a bundt pan and bake it in our humble loaf pan.

Turns out it makes a pretty little loaf! With a cute little bump on the top (that fell slightly during cooling). And some unsightly little browned bubbles… oh well, wabi-sabi.

This is the recipe that my grandma made that inspired me to create this blog. It’s from The Silver Palate Cookbook, which has been sitting on my shelf for several years, received as a gift from some well-meaning person back when I had zero interest in cooking and limited interest in baking. Now that I’m a functional and slightly more adventurous cook, I have a great appreciation for this cookbook, and this won’t be the last time you’ll be graced with a Silver Palate-inspired recipe. So many breads! A whole chapter! Date-nut! Orange-pecan! AND a ONE-LOAF zucchini bread recipe that I overlooked?? This is the beginning of something beautiful.

Now I promise to bake something “healthy” once in awhile (does zucchini bread count since it’s a vegetable??), mostly at my boyfriend’s urging. (Spoiler alert – he has a family recipe for an apricot bran loaf I’ve been perfecting.) But there’s no getting around it, folks – there’s nothing healthy about pound cake. But if it suits you, you can cut the recipe in half (which is what I did the first time I made it) and you’ll end up with slices half as tall, which is sort of like 1/2 the calories, right? It took me 55 minutes to bake a half portion at 350 degrees Fahrenheit.

This recipe yields a dense, slightly lemony cake, with a sweet crispy browned crust.

The only alteration I made on this recipe was using only 4 eggs instead of the 5 eggs that the recipe called for. This is because I only had extra large eggs on hand, and I figured that when The Silver Palate cookbook was first published in the early 80s, super-sized eggs did not yet exist.

Adapted from The Silver Palate Cookbook. Makes one loaf.

1 cup of butter (2 sticks)
2 cups of granulated sugar
2 cups of unbleached all-purpose flour
1 tbsp fresh lemon juice
1 tsp vanilla extract
4 eggs

Preheat the oven to 350 degrees Fahrenheit. Prepare your loaf pan by buttering and flouring it.

Using a hand mixer or stand mixer, cream butter and sugar together and beat until fluffy. Sift flour and add to butter mixture using a wooden spoon or spatula until just blended (mixture will be pretty dry).

Stir in lemon juice and vanilla. Add eggs one at a time, mixing well after each egg. By the time you add the third egg, the mixture will start getting wet and more batter-like.

Pour batter into prepared loaf pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. After 30 minutes in the oven, cover the pan closely with aluminum foil and continue to bake. (At this point the cake will still be pretty jiggly!)

To cool, I recommend removing from the pan after 10 minutes to cool on a wire rack. I let it cool completely in the pan and was unable to get it out of the pan the next morning… But if you want to slice it straight from the pan that’s fine too.

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