[Recipe] Perfect Cold-Oven Pound Cake

[Recipe] Perfect Cold-Oven Pound Cake

Ingredients:
240g cake flour (3 cups)
½ teaspoon baking powder
1 teaspoon salt
250ml whole milk　(1 cups)
2 teaspoons vanilla extract
280g unsalted butter, softened at room temperature (2 & ½ sticks)
350g sugar (2 & ½ cups)
6 large eggs, room temperature

Methods:
1. Adjust an oven rack to the lower-middle position. Grease and flour 9 inches tube pan. Combine the flour, baking powder, and salt in a bowl. Whisk the milk and vanilla in a measuring cup.
2. With a hand-held mixer, beat the butter and sugar at medium speed until fluffy, about 2 minutes. Beat in t the eggs, 1 at a time, until combined. Reduce the speed to low and add the flour mixture in 3 addition, alternating with 2 addition of the milk mixture. Mix on low speed until smooth , about 30 seconds. Use a rubber spatula to give the batter a final stir.
3. Pour the batter in to the prepared pan and smooth the top. Place the cake in a cold oven. Adjust the oven temperature to 165 C and bake, without opening the oven door, until the cake is golden brown and a toothpick comes out clean, 65 to 80 minutes.
4. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack. Let the cake cool completely, about 2 hours. Serve.

*The cooled cake can be keep in the air tight container at room temperature for up to 2 days

[Recipe] 冷炉磅蛋糕

成份：240g低筋面粉 (3 cups)
半茶匙发酵粉
1茶匙盐
250毫升全脂牛奶 (1 cup)
2茶匙香草精
280克黄油，在室温下软化
350克 糖 (2 & ½ cups)
6大鸡蛋，室温

做法：1. 烤箱架调整到中等偏下的位置。用黄油抹均９寸戚风模，再撒上一层薄面粉。
2. 混合面粉，发酵粉和盐。
3. 用另一个容器搅拌牛奶和香草精。
4. 用手持式搅拌机中速把黄油和糖打至蓬松，约2分钟。一次加一粒鸡蛋，直到蛋液完全被吸收才加入第二粒鸡蛋。
5. 减低速分三次交替添加（步骤2）面粉混合体和（步骤3）的牛奶，低速混合搅拌均匀，约30秒。最后用橡皮刮刀把面糊搅拌均匀。
6. 把面糊倒入烤模，用刮刀抹平顶部。手握烤模轻轻往桌面敲3下，把面糊的空气敲出来。
7. 把烤模放进冷的烤箱。烤箱温度调整到165 C，烘烤途中尽量不要打开烤箱门，直到蛋糕烤到金黄色和牙签穿刺不粘即可出炉，约65至80分钟。（请视个人烤箱和模具自行调整烘烤所需时间）
8. 让蛋糕在烤模冷却15分钟，然后移至冷却架，让蛋糕完全冷却，约2小时。即成。

*冷却的蛋糕，可在密封容器保鲜长达2天。