Chef Nathanial Zemit’s Blue Plate Mayo Pound Cake
Le Cordon Bleu–trained Chef Nathanial Zimet, of Boucherie NOLA and Bourrée Cajun Smokehouse in New Orleans, makes a pound cake that bakes up moist and tender, with help from Blue Plate Mayonnaise’s only-the-egg-yolks creaminess. His recipe is a Southern classic that feels right at home whether dressed up with berries and whipped cream or sliced warm from the pan.
Ingredients
- 3 cups sugar
- 2 cups Blue Plate® Mayonnaise
- 4 large eggs
- 4 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 tablespoons baking powder
- 1½ teaspoon salt
- 1½ cup milk
Directions
- Preheat oven to 350°F (175°C). Grease and flour a large tube pan or two loaf pans.
- In a large mixing bowl, combine the sugar and mayonnaise. Beat until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined; don’t overbeat.
- Pour the batter into the prepared pan(s) and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
