Pound Cake with Fresh Milled Flour
This Pound Cake made From Fresh Milled Flour is amazingly delicious! Pound cake is a classic dessert that has been enjoyed for generations. This simple, yet decadent cake is a versatile treat that can be enjoyed with a cup of tea, as a dessert after a meal, or as a quick and easy snack. One way to make this classic dessert even better is by using freshly milled flour. I will share my recipe for a delightful pound cake made with fresh milled flour.
Equipment
- 1 bread pan
Ingredients
- 2 cups Fresh milled flour 240g I used about 1 cup soft white berries(180g, and 1/4 cup Kamut berries(60g).)
- 1 cup sugar 198g
- 1 cup softened butter 227g 2 sticks
- 4 large eggs at room temperature
- 1/2 cup whole milk 113g at room temperature
- 1 tsp vinegar stir into milk to make a buttermilk substitute
- 1 tsp vanilla extract
- 1&1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. (I actually used a 8x4 bread pan successfully, so you could use either or.)
- In a medium bowl, whisk together the freshly milled flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Then, add the eggs one at a time, mixing well after each addition.
- In a small bowl, add milk and vinegar, then stir in the vanilla extract.
- Alternately add the wet and dry ingredients to the butter, sugar, egg mixture. Start and end with the flour mixture. Also, make sure to stir/mix slowly to combine after each addition.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean of batter (it can be a bit moist, that is fine.)
- After baking, remove the cake from the oven, then loosen the edges to make sure nothing sticks.
- Let the pound cake cool in the pan for 5- 10 minutes before transferring it to a wire rack to cool completely.
- You can sift powdered sugar on top, or slice and serve with fresh berries and whipped cream, or eat it plain.
- To Store: wrap in plastic wrap to lock in the moisture and let the flavors marry. Often times pound cake flavor is better the next day!