After a couple of months of having a baking blog, combined with a summer trip to Hawaii, I have been forced to do the impossible….exercise. Now I am one of those people who hate going to the gym. I find it incredibly boring and all I can think about while on the machines is what I have to do at home. However, these feelings have changed since I began participating in a Zumba class. Holy cow, it is fun and it kicks my butt! I have been going pretty religiously for the last month, and actually look forward to the class!
Since joining the gym I have dropped 5 lbs. Not a huge amount, but not bad for mindlessly shaking my booty and pretending I am a professional salsa dancer for a few hours a week!
I made the mistake of acknowledging my small weight loss by making a pound cake. Actually I made two, one regular and one marbled with Nutella. The second one, however, did not make it to the photo shoot because my cousin and I ate it straight out of the oven. I promptly regained the 5 pounds. Sigh.
I thus have renamed this pound cake, The 5 Pound Cake.
- 3 large eggs
- 3 tablespoons milk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup + 1/3 cup unsalted butter , room temperature
- Line a loaf pan with parchment paper and spray with cooking spray.
- Bring all ingredients to room temperature.
- Mix all dry ingredients in the bowl of a mixer fitted with a paddle attachment.
- Combine the eggs, milk and vanilla in a separate bowl. Mix and set aside.
- Add butter and half of the egg mixture to the dry flour mixture.
- Beat until combined (about 30 seconds).
- Scrape down the sides of the bowl and add the rest of the egg mix.
- Gently mix the entire batter with a wooden spoon.
- * If you would like to swirl the cake with Nutella, pour 3/4 of the batter into the pan and reserve the rest. Mix 1/2 cup of Nutella with the reserved batter. Dollop the brown batter on top of the white batter and swirl with a knife.
- Bake for 55 to 60 minutes at 350 degrees.
Source: Joy of Baking