To make a perfect pound cake from scratch, have all the ingredients prepared and ready and the oven preheated. Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes. Add eggs one at a time.
Preheat oven to 350°F/175°C.
What is pound cake with 4 Ingredients?
It’s a traditional butter cake that is perfect topped with strawberries and whipped cream! Classic Pound Cake with Only 4 Ingredients! Pound Cake is one of those old fashioned cake recipes that will always have place on my dessert table.
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 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.
What is the best flour for 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.
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. This process is known as physical leavening.
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’s the difference between pound cake and regular cake?
Pound Cake
The cake itself is extremely dense, since it doesn’t rise as much as the American-style butter 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.
What is the size of 1 pound cake?
5×5, Rs 8.40 /unit | ID: 20012095355.
Printed corrugated 1 Pound Cake Box, Size: 7.5×7. 5×5.
| Usage/Application | Cake Packaging |
|---|---|
| Capacity | 1 pound |
| Shape | Square |
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.
Should I use cake flour or all-purpose flour for pound cake?
The cake-flour version rises higher in its pan as it bakes, so it’s a taller cake with a fluffier texture. The cake made with all-purpose flour, on the other hand, is denser, moister, and closer to a quick bread in texture.
What happens if I add baking powder to self raising flour?
However you should only ever add extra baking powder or bicarbonate of soda (leavening) if the recipe asks for it. Adding too much extra leavening in the hope of making something rise more can actually have the opposite effect.
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!
How much baking powder do I add to a pound of plain flour?
Method
- Add 2 tsp’s of baking powder to each 150g/6oz of plain flour.
- Sift the flour and baking powder together before you use it to make sure it’s all evenly distributed.
- If you are using cocoa powder, buttermilk or yoghurt you can add ¼tsp of bicarbonate of soda (baking soda) as well as the baking powder.
How many eggs do you put in a cake?
Eggs: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don’t recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination.
What makes a cake rise higher?
Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.
How to make the ultimate pound cake?
How to make a 7Up pound cake from scratch?
Preheat oven to 350 degrees and spray your bundt pan greasing well. Everyone always asks for the recipe and they love the delicious lemon lime. Add in lemon extract and mix. How to make a 7up cake from scratch. Add in 7UP and mix for 1 minute. Add in lemon extract and mix. Add in 7up and mix for 1 minute.
How to make pound cake without a recipe?
Make sure s Ice Cream Cake is fun on a plate The Pioneer Woman star’s ice cream cake recipe can be found on Food Network’s site (video can be found below) and is a treat even the youngest home cooks can help prepare. Slices of pound cake are
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 classic hasn’t deviated much from it; I’ve simply added some vanilla and a pinch of salt.
- Pound cakes are typically made in loaf pans or pound cake pans (a bundt cake mold), 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.
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Easy Homemade Pound Cake Recipe
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- 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, while you are creaming the butter and sugar together, take a moment to scrape down the sides of the mixing bowl and repeat.
- 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.
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 also charm in the simplest of things.
- 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 actuality, it weights around 4 pounds due to the utilization of these four basic components, 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.
- Calories in a serving: 433 Sugar content: 25.1 g Sodium content: 223.1 mg 25.9 g of total fat 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.
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
Before we can begin baking anything of course we’re going to need a list of ingredients for our cake. -2 Sticks of Unsalted Butter -1/2 Cup of Shortening -5 Eggs -3 Cups of Granulated Sugar -3 Cups of All-Purpose Flour -1/2 Teaspoon of Baking Powder -1/2 Teaspoon of Salt -1 Cup of Whole Milk -1 Teaspoon of Vanilla Flavor
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.
- Hope you enjoyed this post!
- -Southern Love Thanks for reading!
- Please feel free to leave a remark, and I hope you are all enjoying your holiday season so far!
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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.
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 bit longer to warm the butter in a chilly environment 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 may 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, flip the pans once the cake has cooled to a firm state.
- Testing should be done when 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, or use freezer/butcher paper to prevent freezer burn.
DIY cake flour
- Every cup of flour should have 2 tablespoons (15 grams) removed
- for example, 1 cup AP flour (4.25 ounces/120 grams) should have 2 tablespoons (15 grams)
- 3 cups AP flour (12.75 ounces/360 grams) should have 6 tablespoons (45 grams) removed, resulting in 315 grams
- 5 ounces/14 grams cornstarch divided by three equals 42 grams total weight
- therefore, 315 grams all-purpose flour + 42 grams cornstarch equals 357 grams total weight.
Zesty lemon glaze
- 10x powder (confectioners’ sugar): 2 cups
- 14 cup freshly squeezed lemon juice
- or 2 tablespoons lemon juice and 2 tablespoons heavy cream: 2 cups
- 2 tablespoons softened butter (at room temperature)
- Lemon zest (from a freshly squeezed lemon) finely grated
- Pour a thin layer of frosting over the cooled cake, let it to solidify, and then pour the remaining frosting over it, allowing it to harden again.
- Allow for cooling before cutting
- Wrap the frozen food in food-grade wax paper and then in plastic wrap, or use freezer/butcher paper to prevent freezer burn.
Homemade whipped cream
If you want to learn how to produce your own whipped cream from raw milk or heavy cream, you may check out the Cacao mousse recipes with whipped cream page for detailed directions. Included are many mousse recipes that go exceptionally nicely with this pound cake recipe (see below).
Homemade strawberry jam
Is it possible to incorporate some fresh fruit into this pound cake recipe? What about strawberry rhubarb jam produced with pectin, or simply plain strawberry jam created the old-fashioned manner, without the use of pectin? Complete directions as well as a video on how to make easy jams with and without pectin can be found on this page.
Homemade ice cream
- Why don’t you serve some handmade ice cream alongside your warm pound cake?
- Homemade Ice Cream-Eggless is a recipe that I have that is eggless.
- You can get it here.
- This ice cream is made with raw heavy cream and milk, but you may substitute any other heavy cream and milk of your choosing.
- According to my modest perspective, the homemade moonshine vanilla extract makes a significant difference.
Mini-Series Blogs and Videos
Part 1 of this blog entry is titled Pound Cake. Part 2: How to Make Homemade Raw Milk Butter Part 3: How to Make Buttermilk Part 2: How to Make Homemade Buttermilk DIY 4th Section: Chocolate Recipes with Whipped Cream Part 5: Moonshine Vanilla Extract (Vanilla Extract) 6th Section: Jams Made with and Without Pectin Part 7: 2 Free DIY Cooling Rack Options (with Instructions)
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Southern Butter Pound Cake
- ″This Southern Butter Pound Cake is a tried and true recipe!
- A delicate texture and excellent flavor distinguish this pound cake from other old-fashioned classics.″ Are you a visual learner?
- Watch as I create this Southern Butter Pound Cake from scratch from beginning to end!
- Pound cakes are my absolute favorite!
- They really really speak to my heart and soul, I mean that.
- Butter pound cakes immediately bring back memories of summers spent with my great grandfather in Elberton, Georgia.
- Nothing except buzzing insects and bubbling streams could be heard when the screen door slammed shut behind me.
- I was even collecting lightning bugs at daybreak!
- Ah, the joy of remembering!
- It was always a treat to have butter pound cakes in the house.
- The truth is, when it comes to a nice, old-fashioned butter pound cake, you just cannot go wrong!
- Either served with fresh fruit like peaches or strawberries on top, or simply eaten with a fork, this dish is an unmistakable staple of the South.
- Butter pound cakes are really easy to make and taste quite similar to vanilla pound cakes, with the addition of a more buttery flavor.
- I’m using butter-flavored shortening to amp up the buttery taste while also creating a delicate crumb for this recipe.
- If you are unable to obtain buttered flavored shortening, ordinary shortening mixed with a small amount of butter flavour will suffice.
- A superb texture is achieved in this butter pound cake.
- The crumb is quite light and fluffy, and it is extremely moist.
- The next day, it just grows better, and it freezes like a dream!
How To Freeze Pound Cake
- My favorite way to freeze pound cakes is demonstrated towards the conclusion of the video.
- Pound cakes are among of the best cakes to freeze because, when thawed, they return to their original crumb texture and flavor, just like they did when they were freshly cooked!
- Pound cake is ALWAYS on hand in my freezer for when you need it.
- It’s perfect for guests that arrive at the last minute!
- A warm pound cake topped with grilled pineapples or freshly picked strawberries and fresh whipped cream is the perfect way to cap off a spring or summer supper.
- Even better if you can simply take the cake out of the freezer and let it defrost!
- To freeze my pound cake, I sliced it into slices and placed them in the freezer.
- Then I securely wrap each slice in plastic wrap to prevent it from drying out.
- After that, I wrap them in aluminum foil and set the slices in a freezer container to keep them fresh.
- Now, this may appear to be excessive, but if I even detect a touch of ″frozen″ in my meal, I am unable to consume it.
- With this technique, you can preserve pound cake fresh and safe for up to 4 months.
- Because cake thaws really quickly, I simply set it on the counter and let it to thaw.
Follow along with me!
- Southern Butter Pound Cake is a tried and true recipe. A true old-fashioned classic, this pound cake has a soft texture and wonderful flavor. Course cake, Dessert Cuisine American, southern Keyword african-american, apple butter, country, easy, eggs, flour, from-scratch, homemade, lunch recipes, pound cake, powdered sugar, southern, southern cuisine 15 minutes for preparation Total Time: 1 hour 20 minutes (cooking time plus time for cleanup). Servings 1 piece of cake Calories 0kcal 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter 2 sticks, room temperature
- 1/2 cup butter-flavored shortening
- 3 cups granulated sugar
- 5 eggs room temperature
- 2 egg yolks room temperature
- 1 teaspoon natural butter flavoring optional but enhances the buttery flavor
- 1/2 cup whole milk room temperature
- 1/2 cup buttermilk room temperature
- 3 cups granulated sugar
- 3 cups granulated sugar
- 3 cups granulated sugar
- 3 cups
- Preheat the oven to 325 degrees Fahrenheit.
- Prepare a bundt pan by greasing and flouring it. Remove from consideration
- In a large mixing basin, whisk together the flour, baking powder, and salt until well combined. Remove from consideration
- In a large mixing bowl, beat together the butter, shortening, and sugar until fluffy.
- One egg at a time, fully combining after each egg, add to the mixture.
- Add the egg yolks and mix well.
- Combine the vanilla extract, lemon extract, and butter flavoring (if using) in a separate bowl.
- Alternately with the milk and buttermilk, incorporate the dry ingredients into the wet components
- Mix until the batter is light and fluffy.
- To bake, spoon batter into preheated pan and shake the pan to distribute batter evenly across the surface and remove any trapped air bubbles
- Bake for 1 hour and 20 minutes at 350 degrees. (You may double-check it around the 1-hour mark.) Cooking time should not be exceeded, since the cake will continue to cook as it cools)
- Remove the cake from the oven and allow it to cool in the pan for approximately 10 minutes.
- After that, take the pan from the oven and lay it on a cooling rack to complete cooling.
- Cut into slices and serve
Serving Size: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0
how to make homemade lemon pound cake from scratch
- An powerful lemon polish is applied to the top of this poppy seed cake, which is packed with nutty, crackly poppy seeds and knotted with fresh lemon passion.
- It’s the perfect ″company cake,″ as the saying goes.
- Instructions on how to create a homemade lemon pound cake from scratch may be found here.
- This lemon poppy seed cake, which is a variation of my lemon buttermilk extra pound cake, is laced with fresh lemon passion, packed with nutty, crackly poppy seeds, and glazed with a strong lemon polish.
- In addition to having the look you desire in a baked cake– moist as well as soft to the touch– the cake also keeps nicely for many days in an air-tight container.
- My grandmother would have definitely referred to it as a ″company cake,″ because it’s the perfect treat to give out as a thank you to family and friends when they drop by.
- Cake may be baked in a Bundt pan or many 8 1/2 x 4 1/2-inch loaf frying pans, depending on your preference.
- Please refer to the crucial notes at the conclusion of the recipe before deciding which frying pans to use for the meal.
- When left out on the counter for many days, the cake retains its freshness and even freezes nicely.
What you’ll require to Make Lemon Poppy Seed Cake
Exactly how to make lemon poppy seed cake
- To begin, combine the flour, cooking soft drink, salt, and poppy seeds in a tool dish until thoroughly combined.
- Whisk thoroughly, as well as as directed.
- In a small mixing bowl, combine the buttermilk, lemon passion, and lemon juice until thoroughly combined.
- Both whisk and alloted are used.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream together the butter and sugar until smooth.
- More information may be found at: How to make a dog-shaped cake (with pictures).
- Lotion on tool at a fast rate till it becomes light and comfy, 3-4 minutes.
- Beat the eggs one at a time into the dish, scraping down the edges as necessary.
- After each improvement, give it a thorough beating.
- Scratch along the sides of the dish one more time if necessary.
- Reduce the speed of the mixer to a low setting and beat in one-quarter of the flour mixture.
- Include one-third of the buttermilk mixture in the recipe.
- After that, add another quarter of the flour mixture and then another third of the milk mixture.
- Continue adding another quarter of the flour mixture as well as the remaining milk mixture until the batter is finished.
- Last but not least, loss in the ongoing flour mix battle.
- Scratch down the sides and also base of the dish, as well as give it a quick stir to make certain that all of the components are well combined and also included.
- More information may be found at: How to bake a cake in the shape of a penguin Nonstick food preparation spray should be sprayed into the Bundt frying pan, and sugar should be sprinkled on top.
- Make certain that the entire frying pan is coated.
- Pour the thick batter into the prepared frying pan and also smooth the top with a rubber spatula to make sure that it is even.
- Bake for 65 to 75 minutes, or until the top of the cake is golden brown and a cake tester comes out cleanly when inserted.
- Cool the cake in the frying pan on a rack for 10 minutes before serving.
- While the cake is cooling, begin to prepare the syrup.
- Bring the water and granulated sugar to a boil in a saucepan over medium-high heat, stirring constantly.
- Remove from the hot pan and stir in the lemon juice until fully combined.
Place the comfortable cake on a shelf by inverting it.Using a large piece of parchment paper or lightweight aluminum foil, slide it beneath the shelf to catch all of the syrup drops.Gradually comb the warm syrup over the cake, allowing it to soak up the flavors (a little syrup will certainly trickle off, however attempt not to hurry to make sure that a lot of it is soaked up).Allow for a total cooling time of around one hour for the cake.
- When the cake is absolutely stunning, begin working on the finish.
- To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl and mix thoroughly until completely smooth.
- If necessary, add additional confectioners’ sugar to create a thick, nontransparent polish (it should be thicker than you would anticipate– you want it to have the consistency of honey or molasses).
Transfer the cake on an offering dish with extreme caution.Allow the polish to drip down the sides of the cake once it has been sprinkled on the surface.
Exactly How to Shop as well as Freeze Lemon Poppy Seed Cake
- Allow for hardening of the polish before cutting.
- If the cake is kept covered on the kitchen counter for 3 days, it will be perfectly OK to eat.
- It may also be stored in the freezer (without the polish) for roughly 3 months at a time.
- After it has completely cooled down, wrap it securely in light-weight aluminum foil or a plastic fridge freezer cover, or place it in a freezer bag that is strong enough to withstand repeated freezing.
- To prepare for serving, let the meat defrost overnight on the counter in the kitchen.
- (Make sure to include the polish after the cake has been defrosted.
- ) More information may be found at: how to build a tangled cake.
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