Instructions
How to make a pound cake?
How To Make Pound Cake 1 Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes. 2 Add eggs one at a time. Finally mix in flour & salt. 3 Bake until golden on top.
Can I add baking powder to a butter pound cake recipe?
Adding baking powder to a butter pound cake recipe makes it easier to make from scratch. Traditional pound cake recipes get all the rise and lift from perfectly creamed butter and sugar. It’s a delicate process which I describe in detail below.
How long to bake a pound cake at 350?
Preheat your oven to 350 degrees, and when your cake is well mixed, pour into a greased and floured bundt pan. Your cake will cook for about 1 hour and 10 minutes, or until your toothpick comes out clean. Your cake is finally finished and you can feel free to enjoy, this simple and easy, but unbelievably moist and delicious pound cake.
What is the secret to a moist pound cake?
Adding buttermilk, sour cream, or cream cheese gives more moisture and flavor to the cake. The acid in buttermilk and sour cream produces a very fine crumb because it tenderizes the gluten in the flour. Sour cream and cream cheese add so much richness that cakes made with them are super moist and almost springy.
How do I make the perfect pound cake?
Tips for Baking a Perfect Pound Cake
- Prep before you start. Carefully read through the entire recipe, and prepare any special ingredients, such as chopped fruits or toasted nuts, before starting to mix the batter.
- Use name-brand ingredients.
- Have ingredients at room temperature.
- Be patient.
- Don’t overbeat.
What is the best flour to use for a pound cake?
Cake Flour: Cake flour is lighter than all-purpose flour and produces the best pound cake in my opinion. Since it’s so light, the attention remains on the butter. All-purpose flour is simply too heavy for this pound cake recipe; the cake will be heavy as a brick. If needed, use this homemade cake flour substitute.
How many eggs make a pound?
How many eggs are in a pound? Eggs vary in weight since not all eggs are the same. Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.
Do you have to sift flour for pound cake?
Make sure the flour is sifted before you add it to the cake. It’s even better if you can sift it AGAIN when you’re adding it to the cake, but that’s not necessary. This is to reduce the likelihood of flour lumps forming when mixing the flour.
What is the difference between a cake and a pound cake?
While the pound cake has the richest flavor of all the cakes, it is also the denser of the two types of cakes. One of the biggest differences between the two cakes is that originally the pound cake was made with a pound of each of its main ingredients.
Does pound cake need baking powder?
A simple classic pound cake does not utilize any chemical leavening (baking powder or baking soda). This cake relies solely on the air that is mixed into the batter during the creaming process for its rise.
How long should pound cake cool before cutting?
After removing from the oven, place the pound cake, right side up, in the pan on a wire rack, and let cool for 10 minutes away from drafts. This allows the cake to become firm enough to remove from the pan without breaking apart.
What happens if you use plain flour instead of self raising flour?
If a recipe calls for self-raising flour it is doing so because it is relying on the raising agents in that flour to make the baked good ‘rise’. If you use plain flour instead and don’t add any raising agents you will most likely end up with a very flat, dense bake!
What makes a pound cake different?
Pound Cake
Because of its richness, pound cakes typically have light flavors and are served plain or topped with a basic glaze. They’re normally baked in a loaf or Bundt pant. Pound cake variations include some coffee cakes, sour cream cakes, and fruit crumb cakes.
How many sticks of butter is in a pound?
If a recipe calls for butter in pounds, 1 pound of butter equals 4 full sticks.
Why is it called pound cake?
True Pound Cake is a recipe that dates back to the 1700s. It gets the name of pound cake because of how it’s made: Originally, the recipe called for one pound each of flour, sugar, butter, and eggs.
How many cups of flour make a pound?
If your recipe calls for 1 pound of all-purpose flour, use 3 1/3 cups. If your recipe calls for 1 pound of cake flour, use 4 1/2 cups.
How do you make a homemade pound cake?
How to make homemade pound cake?
What is a good recipe for a pound cake?
What is the original recipe for pound cake?
– Lightly grease 2 (9×5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees. – In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth. – Add in eggs one at a time and beat until smooth. – Pour in prepared pans. – Bake in the preheated 350 degree oven for 1 hour.
Easy Old Fashioned Pound Cake Recipe – Only 4 Ingredients!
In this Classic Pound Cake recipe, there are only four simple ingredients, each of which weighs a pound on its own. With fresh strawberries and whipped cream, this classic butter cake is the perfect dessert for any occasion!
Classic Pound Cake with Only 4 Ingredients!
Pound Cake is one of those old-fashioned cake recipes that will always have a place on my dessert table because of its simplicity and deliciousness.I’ve experimented with pound cake in a variety of ways, including my Million Dollar Pound Cake, which incorporates (among other things) buttermilk to tenderize the crumb, and of course my Kentucky Butter Cake, which is a must-try!But today, we’re talking about a classic, old-fashioned Pound Cake that’s been around for generations.
The following is a traditional pound cake recipe, and I wanted to offer my tips and methods for making a handmade pound cake from scratch…because I believe that we all should be familiar with the classics!Once you have a basic understanding of the recipes, you may construct and modify them to fit your preferences and creative abilities, which is when the true magic starts!
This Moist & Easy Pound Cake Can Be Made into So Many Epic Desserts
However, do not be fooled…there is magic in the basics too.This pound cake recipe serves as the foundation for a very spectacular strawberry shortcake dessert.
The addition of macerated strawberries and whipped cream provides an additional layer of moisture and sweetness that complements the thick texture of classic pound cake.Alternatively, picture how OUTRAGEOUS French Toast would taste if prepared from thin pieces of this cake!?However, if you had the opportunity to speak with my Grandpa, I believe he would have preferred a slice of this plain with his coffee above almost anything else.
Why is it Called Pound Cake?
- The reason for this isn’t because eating a slice will lead you to gain a pound. No, it’s not because it weighs a pound, either. In fact, it weighs approximately 4 pounds due to the use of these four simple ingredients, each of which weighs one pound: In this recipe, I use salted butter instead of unsalted. The use of salted butter is an excellent approach to enhance the flavor of the cake, especially because there is no additional salt in the recipe
- Plain old granulated sugar is ideal for this recipe, as it is inexpensive and readily available. You could totally use light brown sugar to spice it up a bit more as well
- Eggs: I usually recommend that you use room temperature ingredients when baking, but I’ll admit that I don’t always follow this guideline when I’m baking. It’s absolutely not something to be overly concerned about
- nonetheless,
- All-purpose flour is used in a basic pound cake recipe since it is the simplest. This is a strong cake, and all-purpose flour works perfectly in this recipe as well. If you like, you may use cake flour instead, although it wouldn’t make much of a difference in this recipe.
The batter is really simple, and I would guess that you have all of the components necessary to make a beautiful pound cake in your kitchen at any given time…which, if you ask me, is a hazardous possibility!
Variation Ideas
- With this recipe, the only limit is your imagination. Let’s start with the basics of what you can put IN the cake before it goes into the oven: Flavored extracts are a quick and easy method to change the taste of a recipe. You may use a plain vanilla extract, almond extract, lemon, coconut, rum, or any combination of these flavors. You will need to start with 1 teaspoon and then increase the amount if you like. Because vanilla extract has a milder taste than other spices, you can get away with using at least 2 teaspoons and as much as a tablespoon! Some extracts are a little more potent than others, so start with a smaller amount. Adding more is always an option if you so choose.
- Add chocolate chips to finish it off! Of course, you can make this pound cake even more delicious by using chocolate chips. My favorite toppings are micro tortilla chips
- fresh citrus juice and zest! If you want to make it into a lemon pound cake, add 2 teaspoons of lemon zest and no more than 1/4 cup freshly squeezed lemon juice
- berries. Not only are berries delicious on top of pound cake, but you can also include them within the batter. Sprinkles can be used either fresh or frozen and thawed. Of course, there’s mashed banana to give moisture, as well as nuts. If nuts are your thing, you may incorporate some pecans or walnuts into the batter.
Icing or Frosting is a Great Idea Too!
- This is an obvious choice! In addition to strawberries and whipped cream, you can easily decorate the top of this cake with a variety of delicious glazes. Using a pastry bag, pipe on some buttercream.
- Using chocolate icing, decorate the cake.
- 2 cups powdered sugar and 1/4 cup milk are combined to make a delicious glaze frosting, which is then poured on top.
- Make a boozy frosting by mixing a little amount of rum with powdered sugar.
However, while every cake is great when it is fresh out of the oven, this cake, like other pound cake recipes, is really better the next day in my view. The longer it is left unsliced, the more moist and tasty it will become.
How to Store Pound Cake? Can I Freeze It?
Your pound cake can keep for up to three days if it is stored in an airtight container. Additionally, you may cover your pound cake in saran wrap and aluminum foil and store it in the freezer for up to six months. Allowing frozen pound cake to defrost on the counter before unwrapping will yield the most delicious results. I hope you will give this tried and true recipe a try! BUT…
If you’re looking for other pound cake recipes, here are a few to choose from:
- Coconut Cream Cheese Pound Cake, Orange Pound Cake, and Brown Sugar Pound Cake are just a few of the options.
Description:
Using only four simple ingredients, all of which weigh one pound apiece, this Classic Pound Cake recipe produces a typical butter cake that is delicious when topped with strawberries and whipped cream! Scale
Ingredients:
- 2 cups salted butter, room temperature
- 2 cups granulated sugar
- 9 big eggs
- 3 1/4 cups all-purpose flour
- 2 tablespoons baking powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 10-cup bundt pan by thoroughly spraying it with nonstick spray and setting it aside
- Stirring constantly for 2 minutes, until light and fluffy, in the bowl of your stand mixer set with the paddle attachment
- Add the eggs one at a time, mixing well after each addition and scraping down the sides as necessary
- Reduce the speed of the mixer to low and gradually add in the flour, scraping down the sides of the bowl to ensure that everything is evenly distributed
- Spread the batter into the pan and bake for 70-80 minutes, or until a knife inserted into the center comes out clean. If you see that the top is browning too much, tent it with aluminum foil.
- After allowing the cake to cool in the pan for approximately 20 minutes, carefully remove it to a wire rack to cool entirely.
Notes:
Store in an airtight container for up to 3 days.Notes: I’ve found that letting this cake soak overnight before slicing makes it moister and more flavorful in the morning.Storage tip: If you’re keeping the cake overnight, carefully turn the cake back into the bundt pan before slicing.
Remove it from the pan to ensure that it does not stick, but gently turning it back in and covering it securely to sit is a simple technique to keep it watertight!!With whipped cream and fruit, frosting or ice cream, top with a cherry on top.
Nutrition Information:
1 piece of bread is sufficient for one serving.433 calories are included inside this recipe.Sugar (25 g) Sodium (223.1 mg) Fat (25.9 g) Sodium (223.1 mg) Carbohydrates: 44.6 g (grams).
6.4 g of protein per serving 165.6 milligrams of cholesterol In this article, you will find pound cake recipes for cookies and cups, butter cakes and bundt cakes, how to make pound cake, why it is named pound cake, best pound cake recipe, and quick pound cake recipes.
Classic Pound Cake Recipe {Moist & Delicious}
A homemade pound cake is a simple treat that only requires a few pantry goods to be created! Pound cake is the perfect dessert for when you want something sweet but don’t want to spend a lot of time in the kitchen. You can get it ready for the oven in no time with only four major ingredients plus a dash of vanilla and salt for taste.
What Is Pound Cake?
Traditionally, pound cake is so named because it calls for a pound of each of the following ingredients: flour, butter, eggs, and sugar.My version of the original hasn’t deviated much from it; I’ve only added some vanilla and a touch of salt.Pound cakes are often made in loaf pans or pound cake pans (a bundt cake form), and they are usually dusted with powdered sugar or glazed with a glaze.
Ingredients & Variations
BATTER Despite the fact that this recipe does not measure in pounds, it has all of the usual pound cake ingredients: flour, butter, sugar, and eggs.EXTRACT OF VANILLA Vanilla is a basic taste that, despite its simplicity, is quite delightful!If you want to change up the flavor, try substituting vanilla essence and zest for the vanilla and finishing it with a lemon glaze.
Use almond essence and slivered almonds to decorate a simple glaze on top of the cake.Alternatively, for winter, try using peppermint and finishing it with a peppermint glaze and crushed candy canes.
How To Make Pound Cake
Preparing all of the ingredients ahead of time and preheating the oven are essential steps in creating a great pound cake from home.
- Using a stand mixer (or a hand mixer), cream together the butter, vanilla, and sugar until light and fluffy, about 8 minutes.
- Add the eggs one at a time, beating well after each addition. Finally, include the flour and salt.
- Bake until the top is golden brown
Before serving, allow the dish to cool fully on a wire rack.
Tips for Success
Before you begin, make sure all of the ingredients are at room temperature. The butter should be creamed until the mixture is light and fluffy, since this will result in the best pound cake. With a stand mixer, this takes around 8 minutes. Mix in the flour just until it is well incorporated.
To Glaze a Pound Cake
- Allow to cool fully. To finish, drizzle warm glaze over the top and garnish with chopped nuts or coconut, if preferred. Pour the glaze slowly over the top of the cake in a circular motion if making a bundt cake.
- Pour the glaze into the loaf pan in a side-to-side motion from one end to the other
- Pound cake may be kept at room temperature for up to 5 days if it is stored in an airtight container with a lid. You may even put it in the freezer! Wrap a complete cake in plastic wrap, then aluminum foil, and mark it with the date you want it to be frozen. Place the container in the freezer.
- Pieces of cake can be frozen by cutting them into slices, wrapping them in plastic wrap, then aluminum foil, and storing them in the refrigerator until they are needed.
Remove the meat from the freezer and place it in the refrigerator to defrost.
Delicious Dessert Recipes
- Pumpkin Dump Cake is made using only three easy ingredients.
- Classic Coffee Cake – with a cinnamon brown sugar topping
- Hummingbird Cake – light, creamy, and sweet
- Coffee Cake with a cinnamon brown sugar topping
- Coffee Cake with a cinnamon brown sugar topping
- Made using a boxed cake mix, this Buttery Vanilla Cake is delicious.
- Pineapple Upside Down Cake — a lusciously delicious vanilla cake with pineapple on top
Did you like this Quick and Easy Recipe? Please consider leaving a rate and a remark in the section below!
Classic Pound Cake Recipe
- Time required for preparation: 20 minutes Preparation Time 1 hour 1 hour and 20 minutes is the total time. There are 12 servings total. A homemade pound cake is a simple treat that only requires a few pantry goods to be created! The following ingredients: 1 cup melted butter 1 cup granulated sugar 1 teaspoon vanilla extract 4 eggs at room temperature 1 2 3 cups flour 14 teaspoon salt
- Spend with Pennies may be found on Pinterest. Preheat the oven to 325 degrees Fahrenheit. Grease an 8-by-4-inch loaf pan.
- Using an electric mixer, cream the butter, vanilla, and sugar until light and fluffy, about 7-8 minutes. Add the eggs one at a time, beating well after each addition
- Combine the flour and salt in a large mixing bowl. Gradually add the flour mixture, mixing only until it is mixed after each addition.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool fully
285 calories, 30 grams of carbohydrates, 4 grams of protein, 17 grams of fat, 10 grams of saturated fat, 95 milligrams of cholesterol, 205 milligrams of sodium, 43 milligrams of potassium, 1 gram of fiber, 17 grams of sugar, 552 international units of vitamin A, 15 milligrams of calcium, and 1 milligram of iron (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).Course Dessert Cuisine American Cuisine – SpendWithPennies.com, Inc.The content and photos are protected by intellectual property rights.
We invite you to share this dish with your friends and family.It is strictly forbidden to copy and/or paste entire recipes onto any social media platform.Please see my photo usage policy, which may be found here.
Easy Homemade Pound Cake Recipe
It should be noted that this content may contain affiliate links.Because I am an Amazon Associate, I receive money when people make eligible purchases.For additional information, please see my Disclosure Policy.
This recipe for Easy Homemade Pound Cake is one that you’ll want to make again and again!It’s a simple pound cake loaf that’s made entirely of butter.Find out how to create this simple pound cake from scratch in this tutorial.Did you know that making pound cake from scratch is a simple process?
This easy butter pound cake loaf is moist and rich, with a lovely crumb on the top and bottom.
This is an Easy Homemade Pound Cake Recipe you can make from scratch
This quick homemade pound cake recipe from scratch is one of my favorites to make since it tastes so fantastic and surprises everyone who tries it.I’ve been told it’s the finest pound cake recipe ever, and although I’m prejudiced, I totally agree with that statement.Given that all butter pound cakes have such a straightforward flavor, I always make them from scratch to ensure that I am using the highest quality components.
For this simple pound cake, use the finest butter, eggs, and vanilla essence you can find to make it as delicious as possible.
To bake the best pound cake, use quality ingredients in this easy recipe
The recipe itself is quite simple. Using high-quality ingredients, on the other hand, will ensure that everyone who tastes it will proclaim you to be the baker of the year!
What does a pound cake taste like?
Deliciously buttery and delicious!Using only butter, this luscious and rich cake is full of basic tastes and is perfect for a special occasion.Taking a mouthful and closing your eyes will reveal a flavor profile that includes a hint of butter, vanilla, eggs and sugar.
When it comes to its exquisite flavor, there’s nothing difficult about it.All butter pound cake has a solid texture and a firm crumb structure, making it a good choice for special occasions.It has a buttery, juicy texture and a little velvety feel to it.To consume a slice, it should be easy to pick it up and lay it down on a napkin, then break off chunks with your fingers and pop them immediately into your mouth.
If you’re looking for something new, try this Lemon Sour Cream Pound Cake.
What are the ingredients for pound cake?
- Butter pound cakes are made using the following ingredients: butter, flour, eggs, and sugar.
- Those are the components that go into every traditional pound cake. That list has a few more items that I’ve included in order to make this butter pound cake less time-consuming to create than typical recipes. It also has a fuller flavor as a result of the ingredients, and it is dependably moist. You’ll also find the following ingredients in this Easy Homemade Pound Cake recipe: Vanilla, Baking Powder, and Salt are all ingredients in this recipe.
Each piece of this simple pound cake is infused with a powerful and addictive taste thanks to the evaporated milk and vanilla. This is the highest-quality vanilla extract available, derived from Madagascar Bourbon Vanilla beans. It enhances the flavor of any baked dish, but it is especially effective in this homemade pound cake.
This easy pound cake recipe has baking powder added to give it more rise
In addition, while traditional butter pound cake recipes do not contain any rising agents such as baking powder, I have included a little amount of baking powder in this recipe.Why?First and foremost, this is a simple recipe for homemade pound cake that anybody can make.
By including baking powder in a butter pound cake recipe, you may prepare it from scratch more quickly and easily.Traditional pound cake recipes acquire all of their rise and lift from perfectly creamed butter and sugar, which is the foundation of the recipe.It’s a delicate procedure, which I’ll go into more detail about below.However, in order to get your butter and sugar creamed perfectly, there are several variables that are difficult to regulate in a home kitchen, including temperature, bowl size, and timing, to mention a few.
Baking powder provides you some wriggle space because it will aid in the rising of the simple pound cake.Don’t worry if you don’t have professional cooking utensils, if your kitchen is too hot, or if you get sidetracked halfway through baking this cake; just make sure the butter and sugar are well-combined.Remember?This is a simple pound cake, and I’ll provide you with the ingredients to make that claim a reality.
How do you make a pound cake from scratch?
So let’s get down to business. What is the best way to prepare this simple pound cake from scratch? In part because handmade pound cakes are such basic creatures formed from simple components, it’s crucial to pay close attention both to the ingredients you use while preparing the cake and to your baking process.
To avoid dense pound cake, cream together the butter and sugar until it’s light and fluffy
The first step in this recipe is to cream together the butter and sugar, and this is a vital step to remember.The goal of this step is to incorporate air into the mixture, which will result in a lighter cake overall.It is this step that gives traditional homemade pound cake recipes their lift, and it is essential to the success of the cake.
The recipe, however, is the same as before: it is for a simple pound cake (that is also foul-proof).It is critical to properly cream the butter and sugar, but you have the added benefit of baking powder to assist you in this process.This is a stage that I like to complete with my stand mixer, but you can alternatively complete it with a hand mixer.This is what you should keep in mind when creating this simple homemade pound cake recipe: 1.
Using a medium speed mixer, cream the butter and sugar together.2.Halfway through the process, stop and scrape down the sides of the bowl.3.
Continue to cream until light and fluffy.If you just follow those three steps, you’ll be well on your way to creating a delicious and simple pound cake!You can skip the next few paragraphs if you aren’t interested in learning why the procedure described above will result in the most moist pound cake possible.But, if you’re interested, let’s go geeky together.
Cream together the butter and the sugar on medium speed for the best texture
It is not necessary to use a high-speed mixer when creaming butter and sugar together.A medium-speed mixer would enough.You run the danger of ″over creaming″ areas of the butter and creating uneven air pockets if you don’t.
An excellent image comparison is provided in this post on preventing thick streaks in your cake, so you can see exactly what you don’t want to happen to your home-baked pound cake from scratch.
Always stop and scrape down the sides of the bowl when creaming butter and sugar for this easy pound cake loaf
Second, always stop and scrape down the edge of the bowl as you are creaming the butter and sugar together.You may use the same reasoning: you want the butter to cream evenly so that you can make the greatest pound cake possible.An excellent article that explains in depth what happens when you cream butter and sugar together can be found by clicking on the link.
Although it is specialized to cookies, the same concepts apply when preparing this simple pound cake recipe.
Don’t over mix this butter pound cake loaf, so it stays moist and fluffy
Once you’ve creamed the butter and sugar together, the remainder of the recipe is straightforward.To begin, softly incorporate the eggs into the mixture.After that, you alternately put in the dry and liquid components, being cautious not to overmix them all together.
For the most part, you should stop mixing after everything has come together into a smooth batter.Waiting for the pound cake loaf to bake in the oven is the most difficult part of cooking this simple pound cake loaf.During that time, your kitchen will be filled with the most beautiful sweet buttery fragrance, but you won’t be able to taste it because it will be baking for 55-60 minutes.
I love this Easy Pound Cake as is – plain and simple
- This Easy Homemade Pound Cake is moist and buttery, with a hint of vanilla flavor in the background. Allowing it to sit overnight allows the taste to develop, and I find that the second and third days are the finest for me. There isn’t any need to pile anything else on top of this. However, if you feel so inclined, here are a few suggestions for toppings to offer with pound cake: Easy Blueberry Jam (which can be made while the pound cake is baking)
- Cranberry Orange Jam (which would be lovely as a hostess gift)
- Chestnut Chocolate Spread (which would also be lovely as a hostess gift)
- Honey Sweetened Lemon Curd (which can be used to brighten up any pound cake)
- Easy Banana Whipped Cream (which is incredibly simple! )
- Easy Banana Whipped Cream (which is incredibly simple!
- 4 big eggs – slightly colder than room temperature
- 2 cups all-purpose flour
- 12 cup evaporated milk
- 2 teaspoon quality vanilla extract
- 1 cup unsalted butter – slightly cooler than room temperature. 1 cup granulated sugar
- 1 cup granulated butter – slightly cooler than room temperature.
- Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius. Bake in a loaf pan with parchment paper that measures 10 inches by 5 inches.
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until well combined. Set aside. In a small cup, whisk together the evaporated milk and vanilla extract until well combined. Reserve
- in a large mixing mixer, whip the butter and sugar on medium speed until light and fluffy, about 3 minutes. Stopping to scrape the bottom of the bowl as needed. Approximately 5 minutes should be required
- slowly put in the eggs, one at a time. Add the eggs one at a time, beating well after each addition
- alternately add and mix in the dry and wet components, beginning and ending with the dry ingredients. Or, to put it another way, add one-third of the flour mixture and stir until just incorporated. 1/12 of the evaporated milk mixture should be added at this point, and it should be barely mixed. 1/12 of the remaining flour mixture should be added in at this point and beaten until just incorporated. Fill the remaining evaporated milk mixture into the mixing bowl and stir only until incorporated. To finish, stir in the remaining flour mixture until it is barely mixed.
- Pour the batter into the loaf pan that has been prepared. Using a spatula, smooth the top of the batter so that it is even. Baking for 55-60 minutes, or until a toothpick inserted in the center of the cake comes out with only a few crumbs, is recommended.
- Remove the homemade pound cake from the oven and allow it to cool in the pan on a cooling rack for at least 20 minutes before serving. Allow the pound cake to cool completely in the loaf pan before removing it from the pan. Alternatively, you may transfer the pound cake to a cooling rack to cool fully
- You can eat this simple homemade pound cake the same day it is cooked, but for the best flavor, allow it to set overnight.
How to Make a Pound Cake from ScratchLifestyle Blog
Everyone have a wonderful Monday!A pound cake from home is one of the most traditional and classic cakes that anybody can make, and it can be made in any size pan.Pound cake is something that almost everyone has had at some time in their lives.
The pound cake got its name since it calls for a pound of each of the components in order to make it.For example, you’re required to use a pound of eggs, salt, butter, and sugar in a recipe that calls for them.Of course, you may experiment with other flavors by using additional ingredients such as vanilla or lemon essence for an added burst of flavor.Pound cakes are one of my favorite things to bake from home since they’re so delicious and can be enjoyed all year long.
In my last post, I included a recipe for Sweet Potato Pie, which is one of my favorite sweets.The recipe can be found here.The purpose of this tutorial is to demonstrate how to create pound cake from scratch using a…BUNDT pan!This dish is not only straightforward and straightforward, but it is also tasty.
Continue reading for this fantastic pound cake recipe as well as a picture of the completed product.
Ingredients for the Pound Cake Recipe
Of course, before we can begin baking anything, we’ll need to make a list of the ingredients we’ll be using in our cake.1.5 cups unsweetened cocoa powder 2 sticks unsalted butter 1/2 cup shortening -5 Eggs are available.1 cup whole milk 1 teaspoon vanilla flavoring 3 cups granulated sugar 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3 cups granulated sugar 3 cups all-purpose flour
How to Make a Simple Pound Cake from Scratch
2 sticks of softened butter and 1/2 cup shortening will be combined in a mixing bowl; be sure to thoroughly combine the ingredients.You will begin to put in 3 cups of granulated sugar a bit at a time while still mixing the butter and shortening after you have well combined the two ingredients.It is important to add your 5 eggs to the mixture one at a time, and to continue mixing after each egg has been added.
Making sure to add your eggs in the proper order helps them to blend evenly into the batter while also allowing your batter to organically thicken as it bakes.In a separate dish, whisk together 3 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder, which will serve as the dry ingredients for the cake.Mix these ingredients together with a big spoon before adding them to your cake batter.Begin by adding a small amount of flour at a time, followed by your milk.
Then proceed to alternately add your milk, flour, milk, and flour until you have a smooth batter.Don’t forget to add your 1 teaspoon of vanilla extract to the cake batter before baking.
Pound Cake in a Bundt Pan
Preheat your oven to 350 degrees, and once the cake has been well mixed, pour it into a bundt cake pan that has been oiled and dusted. Your cake will bake for around 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
How to Remove the Cake from the Bundt Pan
Following the completion of cooling, lay your cake plate over the top of your bundt and flip your cake over to the other side.
Let Them Eat Cake
This simple and easy, but incredibly moist and delicious pound cake is finally ready, and you can sit back and relax as you eat it.Breakfast is my favorite time of day, and I enjoy having my cake with a hot cup of coffee.-″Southern Love″ is a song about a woman who falls in love with a man from the South.
I sincerely hope you enjoyed this post!Please feel free to leave a remark, and I hope you are all enjoying your holiday season so far!If you’d like to see even more mouthwatering Southern Love recipes, make sure to visit this page.Don’t forget to connect with us on the following social media platforms:
How to Make a Pound Cake from Scratch
- Hello, everyone! A pound cake from home is one of the most traditional and classic desserts that anybody can create, and it can be made in any size or shape. Pound cake is something that almost everyone has had at some time in their lives. I’ve opted to create a simple Southern Style Pound Cake for today’s dessert. Click here for the delectable recipe as well as a photo of the final pound cake. Course DessertsAmerican Cuisine Desserts 5 big eggs, 3 cups of granulated sugar, 3 cups of all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup milk, 1 teaspoon vanilla flavoring.
- 2 sticks of softened unsalted butter will be added to a mixing bowl, followed by 1/2 cup of shortening. Please ensure that they are combined
- You will begin to put in 3 cups of granulated sugar a bit at a time while still mixing after you have combined the butter and shortening.
- You will begin to add your 5 eggs to the mixture while it is still combining. Add each egg one at a time, making sure to mix well after each addition. It is critical to add your eggs in this manner so that they can be mixed in evenly and so that your batter can organically thicken.
- The dry ingredients are 3 cups of all-purpose flour, 1/2 teaspoon sea salt, and 1/2 teaspoon baking powder, which you’ll combine in a separate basin now.
- Mix these ingredients together with a big spoon before adding them to your cake batter. Begin by adding a small amount of flour at a time, followed by your milk. Then proceed to alternately add your milk, flour, milk, and flour until you have a smooth batter. Please remember to add your 1 teaspoon of vanilla flavoring to your cake batter before baking it.
- Preheat your oven to 350 degrees, and once the cake has been well mixed, pour it into a bundt pan that has been oiled and dusted.
- Your cake will bake for around 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
This simple and easy, but incredibly moist and delicious pound cake is finally ready, and you can sit back and relax as you eat it.Breakfast is my favorite time of day, and I enjoy having my cake with a hot cup of coffee.Keyword Step-by-step instructions for making a pound cake from scratch Juliette and Jennifer are two friends who have a lot in common.
Greetings to all of you and welcome to Southern Love!We’re Juliette and Jennifer, a mother-daughter team from South Carolina who are looking for a job.It was our goal when we started Southern Love to provide people with an authentic peek into the lives of modern-day southerners.You’ll be able to find fascinating tales, delicious recipes, and southern décor on this website.
You may find me on the web, Instagram, and Facebook.
Homemade Pound Cake
Advertisement
Ingredients
The original recipe yields 12 servings of gnocchi. The ingredient list has been updated to match the number of servings stated.
Directions
- Step 1: Preheat the oven to 325 degrees F. Step 2: Prepare the ingredients (165 degrees C). Prepare a 12-cup fluted tube pan (such as a Bundt® pan) by greasing and flouring it.
- Step 2Combine the sugar and butter in a large mixing basin until well combined. Use an electric mixer fitted with a paddle attachment or a hand mixer on medium speed to cream the ingredients together until light and fluffy, approximately 5 minutes. Add the eggs, one at a time, beating for 45 seconds after each addition until the mixture is smooth. Beat for 30 seconds after adding the vanilla extract.
- Step 3In a medium-sized mixing basin, whisk together the flour, baking powder, salt, and nutmeg. On a low speed, add half of the dry ingredients to the butter and egg mixture and mix until barely combined. Add 1/2 cup milk and mix on low speed until everything is well combined. In between each addition, use a spatula to scrape down the sides of the basin. Repeat the process with the remaining dry ingredients and the milk.
- Step 4Spoon the batter into the prepared baking pan, filling it no more than two-thirds of the way up. Smooth the surface of the cake with a spoon or a spatula
- Approximately 1 hour and 25 minutes later, a toothpick put into the middle will come out clean and the cake will be just beginning to pull away from the edges of the pan, indicating that it is done. Remove the pan from the oven and set it aside to cool for about 15 minutes before flipping it onto a serving platter. Make sure the dish has cooled thoroughly before serving
Nutrition Facts
Per serving: 580 calories; 7.8 grams of protein; 79.4 grams of carbs; 26.4 grams of fat; 169.7 milligrams of cholesterol; 172.3 milligrams of salt. Nutrition in its entirety
What is the secret to a moist pound cake?
The addition of buttermilk, sour cream, or cream cheese to the cake increases the moistness and taste of the cake. Because the acid in buttermilk and sour cream tenderizes the gluten in the wheat, the result is a crumb that is very fine. Cakes created with sour cream and cream cheese are extremely moist and almost springy in texture, thanks to the richness of the ingredients.
How do I make the perfect pound cake?
10 Tips for Baking the Perfect Pound CakeBegin with ingredients that are at room temperature to ensure the most volume possible. In order to get a smooth and velvety texture, always cream the sugar mixture until it is very light and fluffy. When adding flour mixes and liquids to the batter, reduce the speed of your mixer to a medium to low level to avoid overmixing.
How many eggs make a pound?
10 Tips for Baking the Perfect Pound CakeBegin with components that are at room temperature to ensure the most volume possible in the final product. If you want a smooth, velvety texture, always cream the sugar mixture until it is very light and airy. When adding flour mixes and liquids to the batter, reduce the speed of your mixer to a medium or low setting.
Does pound cake need baking powder?
A basic traditional pound cake is made without the use of any chemical leavening agents (baking powder or baking soda). The rise of this cake is entirely dependent on the amount of air that is introduced into the batter during the creaming process.
Do you have to sift flour for pound cake?
Make certain that the flour has been sifted before adding it to the cake. Sifting it once more before adding it to the cake is preferable, but it is not required. Adding it to the cake is the final step. This is done in order to lessen the possibility of flour lumps developing when the flour is mixed.
What kind of flour is best for pound cake?
Cake Flour: Cake flour is lighter in texture than all-purpose flour and, in my view, provides the most delicious pound cake. Since it’s so light, the emphasis remains on the butter. All-purpose flour is simply too heavy for this pound cake recipe; the cake will be heavy as a brick. If required, use this homemade cake flour replacement.
What is the difference between pound cake and regular cake?
However, while the pound cake contains the most taste of any of the cakes, it is also the denser of the two varieties of cakes. pound cake When it comes to the two cakes, one of the most significant differences is that the pound cake was initially baked with a pound of each of its primary ingredients. It is a cake that can be used in a variety of ways.
Why is my pound cake wet in the middle?
It is possible that this damp ring in cakes is generated by the cake settling after it is baked. When the eggs, butter, and sugar are excessively creamed, the cake settles drastically and looks like this. To avoid this, cream the wet and dry components together slowly (no faster than medium speed on your mixer) before gently folding or mixing in the dry ingredients.
How many sticks of butter is in a pound?
If a recipe specifies the amount of butter to be used in pounds, 1 pound of butter equals four whole sticks.
Why is it called pound cake?
True Pound Cake is a recipe that has been in existence since the 1700s. The cake was given the name ″pound cake″ because of the way it was originally made: one pound of each of the following ingredients: flour, sugar, butter, and eggs. Powdered sugar was used in the recipes in both of the cookbooks mentioned above, which was a commonality between the two publications.
How many cups of flour make a pound?
If your recipe asks for 1 pound of all-purpose flour, substitute 3 1/3 cups of all-purpose flour instead. If your recipe calls for 1 pound of cake flour, use 4 1/2 cups of all-purpose flour.
What makes a cake rise higher?
In a separate bowl, whisk together the flour and leavening agent.The majority of cakes will require the use of a leavening agent such as baking powder or baking soda.These are responsible for creating the bubbles that allow the cake to rise.
If the temperature is too high, the cake will not have enough time to rise, and if the temperature is too low, the cake will rise too high and then sink at the end.
Why do pound cakes crack on top?
Because the batter for pound cakes is so dense, the tops of pound cakes sometimes crack.It is important to note that the exterior of the cake bakes first, which might cause batter to rise and crack in the center.How to keep a fracture from forming: The hole in the middle of the pan distributes the batter, resulting in a more equal cooking surface and a smoother surface when the batter is baked.
Will my cake rise without baking powder?
Note that baking powder is not always required for cakes to rise, and that this is something to keep in mind when baking. Particularly if the cake is dense, this is the case. There are a variety of additional methods for making the cake rise that do not require the use of baking powder. For example, you may cream the butter and sugar together, which will aid in the rising of the cake.
Is pound cake better with milk or water?
The most common cake recipe asks for the most uninteresting of liquids: water. Instead of water, a dairy product can be used. When you replace the water with milk, your cake will immediately taste handmade, and when you use buttermilk, your cake will taste rich and creamy, as well.
How long will a homemade pound cake stay fresh?
While stored correctly, freshly baked pound cake will keep for approximately 1 week in the refrigerator; when refrigerating, cover with aluminum foil or plastic wrap to prevent cake from drying out while in storage.
Does pound cake have to be baked in a Bundt pan?
Disclosing a little-known baking secret, bundt cakes may be created without the use of bundt pans. Yes, it is correct. A round cake pan or a springform pan, together with a clean, empty can (with the label removed) and some dry beans, will be needed to complete this project. Take your bundt cake pan and butter it generously, following the directions on your bundt cake recipe.
Easy and Traditional Pound Cake Recipe from Scratch
A pound cake recipe is something you may not have heard of before.It is customary to make a pound cake out of flour, eggs, butter, and sugar, all of which are equal in weight to a pound of flour.If you’re reading this, you’ve probably already made a wonderful and evergreen ideal pound cake, as this is a very classic recipe (like vanilla cake or carrot cake), rather old fashioned and as a result tasty and evergreen.
You should read the entire post to receive suggestions and guidance on how to make the greatest pound cake recipe possible!As previously said, a pound cake is traditionally created with a pound of each of the components; but, in actuality, the proportions have changed and the amounts may not always be the same.My quick pound cake, for example, has less sugar and a little more vanilla extract than the traditional recipe.The end product, on the other hand, is always the same: a good pound cake must be moist and buttery on the inside, with a crumbly crust on the outside.
The procedure is the most crucial part of producing a pound cake because there are just a few components involved, which means they must be combined correctly and with extreme care.First and foremost, the sugar and butter must be well combined in order to produce a creamy, fluffy, and pale combination.Ensure that you scrape down the sides of the bowl as you’re creaming the ingredients!Then, one egg at a time, mixing from the bottom to the top to avoid lumps; the flour must be added last, being careful not to overwork the batter or the cake will come out tough; and finally, the cake must be baked.
Salt and vanilla are only added at the very end of the baking process to give the cake an additional kick.It is vitally critical that all of the components are at room temperature before beginning.Has it occurred to you that I haven’t discussed the use of baking powder or baking soda?This is not an error: a flawless pound cake recipe does not require the use of a raising agent to get the desired rise because the entire process is based on the first step, which is the combining of butter and sugar.As long as you combine these two ingredients well and carefully, the mixture will include enough air to assist the cake’s baking and rising while it is being baked.Just make sure you follow the directions thoroughly and that you leave the cake in the oven to cook without opening the door, otherwise your pound cake may collapse.
Because of the amount of air incorporated into the batter, a perfect pound cake is best baked in a tube pan with straight and high sides rather than a round pan.You can bake your pound cake in a loaf pan, but you will likely end up with a cake that is dry and hard.Making a classic pound cake is a wonderful experience, and the entire process will transport you to another time and place, as well as assist you in learning the art of baking a classic cake produced using traditional methods and ingredients.
Ingredients for for a 10-cup tube pan
- The ingredients are as follows: 600 grams unsalted butter softened, 500 grams granulated sugar, 6 big eggs, 600 grams cake flour, 2 tablespoon vanilla essence, and 2 teaspoons salt.
Instructions
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit and oil a 10-cup tube pan with butter or baking spray before beginning
- In a large mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy (at least 5 minutes)
- Add the eggs one at a time, mixing well after each addition, until all of the eggs are incorporated
- Add the flour, 100 grams at a time, mixing only until the flour is barely incorporated
- After you’ve folded in the vanilla and salt, pour the batter into the pan.
- Bake for 60 to 70 minutes, or until the center of the cake comes out clean when a skewer is inserted.
- After baking for 30 minutes, take the cake from the pan and place it on a wire rack to cool fully.
- The pound cake can be served with whipped cream, ice cream, chocolate sauce, or simply with a sprinkle of sugar on the top.
notes
Time required for preparation: 15 minutes Preparation time: 1.2 hours the whole amount of time is 1.4 hours
How to serve this cake?
With its versatility, this pound cake recipe may be served with anything you want: chocolate sauce, whipped cream, a pinch of sugar, mascarpone cream, fresh fruit, and so on.
Pound Cake Recipe: how to store it
- This cake will keep for 3-4 days if kept at room temperature
- Store your pound cake in the refrigerator for up to 10 days before using it.
- You may freeze your pound cake and then slowly thaw it in the refrigerator when you’re ready to serve it.
Pound Cake Recipe: tips and advice
- Cake flour can be used in the baking of your cake. There are no complicated calculations required, simply a straightforward 1:1 conversion from whole wheat flour to cake flour
- Check your cake’s progress after one hour and then every 2-3 minutes until you are happy with the outcome. Keep in mind that a pound cake is moist on the inside
- and
- If your cake is too dry and overdone, just moisten it with a little lemon juice or milk to make it more moist. You may also open it up and fill it with whipped cream to prevent it from becoming too hard
- and
- Don’t be concerned if it takes longer than 60 minutes to bake your cake: Because not all ovens and ingredients are made equal, your cake may take a little longer to bake than usual, but that is perfectly normal. A pound cake should be cooked at a low temperature for an extended period of time
- If you want to cheat, you can add a small amount of baking powder, which will aid in the rising of this simple pound cake
- By substituting lemon juice and essence, as well as some zest, for the vanilla in your pound cake, you can create a completely distinct flavor. The same may be said about orange.
How to keep your cake from sticking to the pan
When making pound cakes, be sure to keep the following tips in mind to keep your cake from sticking to the baking pan:
- Invest in a skillet with a nonstick surface coating
- Preparation: Grease the pan thoroughly and dust it with flour to aid in the batter adhering to the sides of the pan and not collapsing (flour is not always essential, but it does assist a little when baking cakes that do not include raising agents)
- Allow the cake to cool for 20 minutes before removing it from the pan
- once it has cooled, slide a table knife along the sides of the pan, tap the pan a few times, and shake it gently to help loosen the cake, and then carefully lift the cake out of the pan. Lastly, flip the cake onto a cooling rack and allow it to cool fully.
How to use your stale or dry pound cake
- Prepare your cake by slicing it, grilling it, and serving it with fresh fruit
- Prepare a truffle by cutting the cake into cubes and filling it with custard and whipped cream
- You’ll get the ultimate ice cream sandwich if you slice your cake and fill it with ice cream
About the author Veruska Anconitano Veruska Anconitano is a Search Engine Optimization (SEO) Manager and Localization Project Manager in the Philippines.She holds accreditation as a journalist, is a member of the British Guild of Travel Writers, and is a sommelier who has completed her training.She is a co-owner of TheFoodellers, as well as a number of other websites and businesses.
Linkedin, Facebook, and Twitter are examples of websites.
If you want more information about it use the search engine!
This was voted on by 150 people, with an average score of 4.63. Please cast your vote!
Super moist pound cake from scratch
Making a really moist pound cake from home is a simple and straightforward process.This is a recipe that I have been cooking for several decades and it never fails to please.You may substitute chicken eggs for the duck eggs in this recipe if you want.
All of the components should be at room temperature before you begin.It will take a little longer to warm the butter in a cold house than it will in a warm house, so plan accordingly.It is critical that the butter and sugar be well combined.However, if your butter is too cold, you might not get the greatest results.
Bartering like the old days
Because I do not have ducks and I wanted to bake this dish the way I used to when it was created some decades ago, I went on a quest for fresh duck eggs in my area.We experienced camera troubles with the first dozen that I purchased, so we had to start over from scratch.A dozen duck eggs were bartered for one bar of homemade dish, cleaning, and hand soap after I reached out to folks on Facebook Marketplace in my neighborhood.
They were thrilled to accept my offer!I had to admit that it had been quite some time since we had traded anything for anything.Bartering is a positive thing, and it appears to be a win-win situation for everyone involved.
Measuring cups problems
Please keep in mind that various measuring cups will provide different results.I’ve experimented with many measuring cups over the years when traveling and preparing this dish, and the results have not always been consistent.For example, certain measuring cups significantly increase the amount of components used, which will have an impact on the final outcome.
In the same way, not all scales are created equal; sadly, not all are equally accurate.While I’m not weighing ingredients by grams, I only use one brand of measuring cups and spoons when I’m baking, and I use that brand exclusively.I decided to weigh my items in order to ensure absolute precision.You can read what the Washington Post has to say about this issue HERE.
Here’s a nice post from King Arthur on the subject of ingredients.
Baking with duck eggs versus chicken eggs
I used to bake with duck eggs in addition to chicken eggs back in the day (I sound much too old to say that).Those kept on the counter, duck eggs will certainly last longer than when stored in the refrigerator or freezer.The eggshell of a duck egg is significantly thicker than that of a chicken egg.
Despite the fact that both are range-free.Duck eggs can be significantly larger than a giant chicken egg in size.It is simple to swap out one egg for another egg.There is no difference in the number of eggs I use when a recipe calls for them, whether they are from duck or chicken eggs.
(For more information on what to do with eggshells, see THIS page.) Due to the bigger yolk and higher fat content of duck eggs compared to chicken eggs (up to three times more), it has been shown that duck eggs contain higher cholesterol levels than chicken eggs.However, this does not create such a substantial difference that I will no longer contemplate using duck eggs in my baking as a substitute.Duck eggs produce a cake that is equally as light and fluffy as one made with chicken eggs.Don’t get me wrong, I like my chicken eggs and am grateful to my daughters on a daily basis.
But, if I can get my hands on some duck eggs, or even better, if I can barter for some duck eggs, I’m all in!
Pound cake ingredients
- 1 cup butter (8 ounces/2 sticks/227 grams) (see DIY butter post for Homemade raw milk butter)
- 3 cups refined cane sugar (21.2 ounces/600 grams) (see DIY butter post for Homemade raw milk butter)
- Even if you aren’t using cane sugar, mixing it in a mixer will make it less grainy and help it dissolve more easily.
- Cake flour (about 12.75 ounces/360 grams)
- 12 tbs moonshine vanilla extract-see recipe (shake well) (for instructions on how to manufacture moonshine vanilla extract, check article Moonshine extracts made simple!)
- If you like, you may use 14 cup freshly squeezed lemon juice (zest some peel off to use in the cake and glaze
- see Lemon Health Benefits for more information)
- 1 cup room-temperature buttermilk (8.6 ounces/254 mL) (see DIY buttermilk article Buttermilk DIY)
- 1 tablespoon heavy cream powder (optional)
- 6 chicken or duck eggs (room temperature and at least a few days old)
Instructions to make sunshine pound cake
- Using a paddle rather than a whisk, beat the butter on medium-low for 5 minutes, scraping the sides regularly.
- (1) Mix on medium speed for 3 minutes after adding the sugar.
- Alternatively, you can use either vanilla extract or lemon juice (but not both).
- (1) Separate the eggs and add them one at a time, mixing well after each addition.
- (4) Pour in the buttermilk and thoroughly mix it up.
- 5. Add the flour and blend on the lowest speed or by hand until everything is thoroughly combined
- do not overmix the batter at this stage.
Baking instructions for sunshine pound cake
- Grease a baking sheet with butter, Ghee, or coconut oil cooking spray (optional: add a strip of food-grade wax paper to the bottom of the pan)
- 350 degrees Fahrenheit or 177 degrees Celsius oven 325 degrees Fahrenheit or 162.78 degrees Celsius
- Reduce the height of the rack to the lowest third rack
- Preheat the oven to 50-80 degrees.
- If you are not using a convection oven, rotate the pans once the cake has cooled to a solid state.
- Testing should be done after the cake appears to be finished and you can smell the cake baking
- Using a toothpick, poke a hole towards the thickest section of the cake
- it is preferable to have a few crumbs on the toothpick rather than overbaking the cake.
- On a cooling rack (create your own DIY cooling rack with this DIY Heavy-duty canning and cooling rack)
- invert the pan.
- The tangy lemon glaze is optional
- nevertheless, the recipe is provided below.
- Allow for cooling before cutting
- Wrap the frozen food in food-grade wax paper and then in plastic wrap