I’ve been obsessed with pound cake since I was a little girl, so I’m constantly creating different kinds. If this type of cake is new to you, get ready to have a new favorite. Pound cake is sweet and dense, and the crust is actually the best part. Our regular customers at Dessert’D know to ask for the end slices when we make this loaf in the bake shop.  

　　  

　　This high-altitude recipe was developed for baking at 8,000 feet. To adapt it for sea-level baking, bake at 350°F for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

　　

Ingredients

Makes one 9-​by-​5-​inch loaf cake

　　

Batter:

½ cup (113 g) salted butter, softened

　　1½ cups (340 g) cane sugar

　　1½ teaspoons almond flavor

　　1 teaspoon vanilla extract

　　3 large eggs

　　½ cup (120 ml) milk

　　1½ cups (212 g) cake flour (for a gluten-free variation, see note)

　　½ teaspoon fine sea salt

　　1 tablespoon (10 g) poppy seeds

　　Canola oil cooking spray

　　

Icing:

1 ounce (28 g) dark chocolate, finely chopped

　　¼ cup (57 g) salted butter, softened

　　1 cup (142 g) powdered sugar, sifted

　　1 tablespoon (15 ml) heavy whipping cream

　　

Step 1

Preheat the oven to 350°F. Line a 9-​by-​5-​inch loaf pan with parchment paper, letting it fold over the sides for easier removal.

　　

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter, cane sugar, almond flavor, and vanilla extract. Mix on low until no chunks of butter remain.

　　

Step 3

Add the eggs and milk and mix on low until combined, scraping down the sides so there are no butter chunks.

　　

Step 4

In a separate bowl, add the cake flour and sea salt, and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until you have a smooth batter. Add the poppy seeds and mix until combined, scraping down the sides of the bowl as needed.

　　

Step 5

Grease the loaf pan well with canola oil cooking spray. Pour the batter into the prepared pan and spread out evenly. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing.

　　

Step 6

To make the icing: Melt the dark chocolate in a double boiler. Remove from the heat. In the bowl of a stand mixer fitted with the paddle attachment, add the ¼ cup butter, powdered sugar, melted dark chocolate, and heavy whipping cream. Mix on low until combined, and then speed up the mixer to high for 1 minute or until light and fluffy.

　　

Step 7

Spread the icing over the top of the cake.

　　

Step 8

Store in an airtight container or a cake dome for up to 3 days.

　　

Gluten-Free Variation:

Step 9

Replace the cake flour with 1 cup plus 3 tablespoons (184 g) gluten-​free flour blend and ¼ cup plus 1 tablespoon (28 g) coconut flour.

　　Excerpted from The Mountain Baker: 100 High-Altitude Recipes for Every Occasion. Copyright © 2020 Mimi Council and Kimmy Fasani Benchetler. Reproduced by permission of The Countryman Press, a division of W.W. Norton & Company. All rights reserved.Buy the full book from Norton, Amazon, or Bookshop.