Cakebread Recipe
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Ingredients
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Cakebread Sauvignon Blanc Pound Cake
Method
Cakebread Sauvignon Blanc Pound Cake
Prepare
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal. Let the butter come to room temperature if not already.
Dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined. Set aside.
Cream butter and sugar
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter on medium speed until smooth and slightly pale, about 1 minute. Gradually add the granulated sugar and continue to beat on medium-high until light and fluffy, about 3 to 4 minutes, scraping the bowl down as needed.
Add eggs and flavor
Add the eggs one at a time, beating well and scraping down the bowl after each addition so the mixture stays emulsified. Mix in the vanilla extract and lemon zest (if using). The batter may look slightly curdled—this is fine.
Incorporate wine and milk
Reduce mixer speed to low. Add one-third of the dry ingredients and mix just until combined. Then add half of the Cakebread Sauvignon Blanc, mix until incorporated. Add another third of the dry ingredients, then the remaining wine and milk combined, mix briefly. Finish by adding the remaining dry ingredients and mix just until no streaks of flour remain. Do not overmix.
Bake
Scrape the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes of baking.