I was creating a new recipe, Strawberry Cream Parfaits with Chocolate Covered Cashews and Pound Cake, and really wanted to use pound cake as part of the layer. We’ve made Gluten Free Orange Pound cake before, but really wanted to make a simpler pound cake. We decide to look around on the web and found the perfect recipe on Food Network by Ina Garten. We decide to try out her recipe, but made a change to the type of flour we used, instead of using all-purpose flour, we used spelt flour. The pound cake came out great and it can be used in so many ways, even with eggs benedict in the morning.
- 2 sticks of unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 extra-large eggs, at room temperature
- 3 cups spelt flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 cup buttermilk, at room temerature
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. Grease 4 loaf pans and line the bottoms with parchment paper, our pans were small, if you have larger ones you might just need two or three. Fill them up 3/4ths of the way.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes. With the mixer on medium speed, add 1 egg at a time. This will be your batter bowl.
- In a large bowl, sift together the flour, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 35 minutes. If you use larger pans, your cook time can go up. Make sure to test the batter, poke it through with a knife, if it comes out clean, it’s done.
- When the pound cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a cooling rack and allow them to cool completely. Wrap well, and store in the refrigerator until ready for use.