How to Make Pound Cake
- Grease and flour your baking pan.
- Beat the butter until smooth, then add sugar.
- In a separate bowl, combine eggs, egg yolks, vanilla, and salt.
- Reduce speed to low and gradually add flour.
- Bake in 350F oven for an hour and ten to an hour and fifteen minutes.
How to make a simple pound cake from scratch?
How to Make a Simple Pound Cake from Scratch. In a mixing bowl, you will add 2 sticks of softened butter and a 1/2 cup of shortening, be sure to mix them together. Once you’ve mixed the butter and shortening, you will begin to add in 3 cups of granulated sugar a little at a time while still mixing.
How many ingredients are in a pound cake?
Easy Old Fashioned Pound Cake Recipe – Only 4 Ingredients! This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each. It’s a traditional butter cake that is perfect topped with strawberries and whipped cream! Classic Pound Cake with Only 4 Ingredients!
Why is it called Pound Cake?
Traditionally, pound cake is called that because the recipe takes a pound each of flour, butter, eggs, and sugar. This recipe hasn’t strayed far from the classic, I’ve just added vanilla and a pinch of salt.
How do you bake a pound cake without sticking?
Preheat your oven to 300ºF (150ºC). In your pan or pans (this recipe is quite large — but pound cakes are perfect for a double-layer masterpiece), line them with cooking spray or butter; this prevents sticking. You could also sprinkle with flour (on top of the butter) or line with parchment paper.
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.
How is a pound cake different from 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.
How do you make pound cake moist?
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.
Why do they call it 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.
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.
What is the difference between pound and sponge cake?
The Pound Cake is a butter cake. Sponge Cakes are made with basically three main ingredients eggs, sugar and flour. They are light and airy as a result of the air beaten into the separated egg yolks and egg whites.
What is the difference between a bundt cake and a pound cake?
Bundt cakes refer to cakes that have a particular shape, whereas Pound cakes refer to a cake made with one pound of each key ingredient. So, you can make a Pound cake in the shape of a Bundt; and you can make a Bundt cake using one pound of each of the ingredients.
Are loaf cake and pound cake the same?
A cake that does contain leavenings or liquid in addition to the traditional pound cake components is a butter cake. A loaf cake is any cake baked in a loaf pan.
Why did my pound cake turn out dry?
Pound cake is SUPPOSED to be a little dense. But it’s not supposed to feel heavy or dry. If it’s dry, the cake may have been over-baked. The cake can also be too dry if you added too much flour (or not enough butter or sugar).
What causes wet spots in pound cake?
This wet ring in cakes can be caused by the cake settling after baking. A cake settles dramatically like this when the eggs, butter and sugar are over creamed. To prevent this, cream these together slowly (no higher than medium speed on your mixer) and then gently fold or mix in your dry ingredients.
What is the best flour to use 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.
How many eggs is 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 does pound cake taste like?
Pound cake is a hard cake not to love. Moist, tender, and rich, every bite is dense and decadent. Redolent of butter, sugar, and vanilla, it tastes like a simple, classic yellow layer cake, but somehow more so, as if you condensed the cake’s flavor and multiplied it tenfold.
Should pound cake be refrigerated?
No, pound cake does not need to be refrigerated. The pound cake can be wrapped in plastic and stored for several days or stored in an airtight container.
What is the secret to make a good pound cake?
How long does it take to bake a pound cake?
How do you bake a pound cake?
What is a good recipe for a pound cake?
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 items 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.
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.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 extremely forbidden to copy and/or paste whole recipes into any social media platform.
Please see my photo usage policy, which may be found here.
How to Bake a Pound Cake
Article to be downloaded article to be downloaded The term ″pound cake″ stems from the old American pound cake recipe, which asked for one pound of each of the following ingredients: butter, flour, sugar, and eggs (plus one pound of vanilla extract).That certainly puts the term ″super-sized″ to shame.Whether you’re searching for a traditional ″pound″ dish or something a little more adaptable for a more casual event, you’ll find everything you need right here.
Ingredients
- 3 pounds (4 sticks or 455 grams) unsalted butter
- 1 pound (450 grams) sugar
- 1 pound (455 grams) flour
- 10 eggs
- 1/2 teaspoon (pinch) ground mace
- 2 tablespoons (30 grams) brandy
- 1 cup (2 sticks or 227 g) unsalted butter at room temperature
- 2 cups all-purpose flour (250 g)
- 1 cup (225 g) sugar
- 1 cup (225 g) molasses
- 1 cup (225 g) molasses
- 1 cup (225 g) molasses
- 1 cup (225 g) molasses
- 1 cup (225 g) molasses
- 1 cup (225 g) molasses
- 1 cup (
- A dozen big eggs
- 2-tablespoon (10-gram) pure vanilla essence
- 1/2-tablespoon (pinch) salt
- To taste, add lemon and/or orange zest
- any other additional ingredients
- 3/4 cup butter, 3/4 cup sugar, 3/4 cup flour, 1 teaspoon baking powder, and 2 eggs are used.
- 1Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Prepare your pan or pans (this recipe makes a lot of cake – but pound cakes are ideal for creating a double-layer masterpiece) by spraying or rubbing them with cooking spray or butter to avoid sticking. You may alternatively line the baking sheet with parchment paper or sprinkle flour on top of the butter.
- 2Measure out the dry ingredients and set aside. Making all of these preparations ahead of time will make the baking process much more efficient. It also leaves less of a shambles behind! Promotional material
- 3 Each egg should be broken and placed in a separate bowl. Inspect each egg to ensure that it is healthy and that there is no blood in the yolks. Remove any fragments of shell that may be necessary.
- 4 In a large mixing basin, cream the butter until light and fluffy. Work it or crush it with a wooden spoon until it is soft and creamy in consistency – thus the word ″creamy″. This step is critical
- if you omit it, your batter may not have the consistency that you desire after it has been baked. Mix in the sugar gradually, until the mixture is thick and creamy in consistency. If your butter hasn’t been sitting in the fridge for a while, this will be the simplest method. Avoid heating it, but allow it to warm up for a few minutes so that it approaches room temperature.
- 5 Stir in the egg yolks (which should be thick and lemon-colored), flour, mace, and brandy until well combined. If you don’t care for the taste of brandy, you may add some vanilla extract or another flavoring instead. Mace is not the same as pepper spray, however a pound cake flavored with pepper spray might be fascinating. If you don’t have mace, you may substitute nutmeg (which has a more powerful taste), and then gently add in the flour until the mixture is smooth and well combined. All at once, you’ll find yourself in the midst of an uphill struggle (ahem, mixing your way to victory). Add it in little amounts at a time.
6 For five minutes, pound the drum with gusto. However, this is only a rough estimate; if you get the impression that you are about to overbeat the mixture, stop immediately. A delicate line must be crossed; if it is crossed, your cake may not rise sufficiently. For best results, choose the slowest setting on your electric mixer. You want the air to flow throughout the batter, after all.
- 7 Pour the mixture into your baking pan(s) and bake for 30 minutes. Cook for 75 minutes, checking on it every 15 minutes. Some ovens cook unevenly or rapidly
- if this is the case with yours, keep an eye on the cooking process. If it is to be used for elaborately decorated cakes, bake it for 30 to 35 minutes in a dripping pan.
- Check with a skewer or a toothpick to determine if it’s completed baking or not. In this case, it’s true if it comes out completely dry. To cool and make it easier to remove, place it upside-down on a wire rack to cool completely.
8 Decorate the top as desired.In addition to tasting fantastic right out of the oven, it is also delicious with a little coating of powdered sugar and/or topped with strawberries or raspberry syrup.Anything with a touch sweetness to it would do the trick perfectly.Another fantastic way to enjoy pound cake is to serve it with your morning coffee or to serve it with ice cream and chocolate syrup for a decadent dessert.
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1 Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).Before you begin, grease the bottom and sides of a loaf pan with butter and set it aside for now.After that, lightly dust with flour to cover the surface.This will ensure that it comes out readily after the job is over.The alternative method is to use parchment paper, which you can cut to fit the bottom of the pan and then place into the pan.
2 Cream together the butter and sugar until light and fluffy.You should make sure that the butter is at room temperature, otherwise it would be impossible to mix the ingredients.It is critical that you continue to do this until the mixture is creamy, thick, and fluffy – and that you do not go any farther.You’ll be able to tell when you’ve made it.Your forearms will thank you for volunteering for dessert duty if you use an electric mixer set on high speed.
3 To the butter-sugar mixture, gradually add the eggs (one at a time), vanilla, and salt.Before adding another egg, thoroughly mix the mixture after each egg is dropped in (approximately 15 seconds).Then add the vanilla and salt and mix well.You may now add your lemon/orange zest, as well as any other optional ingredients.This delicacy is enhanced with the addition of dried fruits, almonds, and chocolate chips.
But it’s also great on its own!
- 4 Add the flour in little amounts at a time, stirring constantly. Even if you throw everything into the blender, either your muscles or your mixer will put up a struggle. Using the mixer, maintain the volume at a low level for best results. Some schools of thought are certain about the need of filtering. You might want to try sifting your flour before adding it in
- just make sure you don’t overbeat it! Once the batter appears to be completed, remove it from the heat. The one thing you don’t want to happen is for it to lose any of its buoyancy.
5 Preheat the oven to 350°F and bake for 1 hour.Alternatively, until the job is completed.Check with a toothpick in the centre to see whether it’s still there – if it comes out clean, you’re good to go for removal.Remove it from the oven and allow it to cool in the pan for around 15 minutes.If you discover that your dish is browning too rapidly in the oven, you may cover it with aluminum foil to slow the process down even further.
6 Allow to cool on a wire rack, inverted.When it’s ready, it’ll exit the game.When you’re getting ready to serve it, think about adding some extra treats on top.Even while it’s delicious with just a cup of coffee, it’s also delicious with fruit, whipped cream, and whatever else your little heart desires!The pound cake is versatile and may be flavored with almost any delicious taste.
A thin coating of powdered sugar is also a common finishing touch.Sometimes the simplest solution is the most classic!
- 7Finished. Advertisement
1 Allow the butter to soften at room temperature for a few minutes. Make an effort not to let the butter melt. Preheat the oven to 340 degrees Fahrenheit and line a loaf pan with waxed paper. You may also microwave the butter for a few seconds at a time if you don’t have time to let it sit out for a while.
- 2Use a spatula to cream the butter until it is creamy and smooth, about 2 minutes. Add in the sugar and continue to whip the batter. It should have a gritty consistency at this point.
- 3whip the eggs to a frothy froth. Add them in small amounts at a time to the mixing bowl of butter and sugar. Stir. Mix in the flour and baking powder until well-combined. 4Pour the dough into the loaf pan and level the surface with a spatula. Cook for 20 minutes in a preheated oven at 350°F. 5Remove the cooked cake from the oven. Bake it for another 20 minutes once you’ve cut it along the center. Once it’s finished, let it cool on a wire rack before serving. When served with sweet vanilla ice cream and fresh fruit, particularly strawberries, pound cake is really excellent! Advertisement
- Question Add a new question Question Why are certain recipes that demand for eggs or egg whites to be beaten repeatedly specified in the recipe? The process of frequently beating eggs helps to ensure that the eggs have the most fluffiness possible. This helps to make the cake lighter.
- Question The pound-cake recipe from ″Southern Living″ asks for baking for 1.5 hours in a big, circular bundt pan, but the cake invariably comes out too dry. Should I bake for a shorter period of time and then inspect it after an hour? Your cake being dry might be due to overbaking, but it could also be due to a lack of moist ingredients, or a combination of the two. Keep an eye on it as it bakes the next time you prepare it
- it’s done when the top is golden brown. If it doesn’t work, try increasing the amount of a moist component in the recipe.
- Concerning the Question What are some egg alternatives that you may use? a group of people from Dalal Abugaith Answer You might prepare an eggless pound cake instead of using eggs. This is preferable than attempting to find an alternative since there are no options that would make this pound cake any more delicious.
- Concerning the Question What is the best way to keep a pound cake? Wrap each slice of pound cake individually with aluminum foil or plastic wrap. Place in the refrigerator to cool.
- Question Is it possible to bake a pound cake in a baking tray filled with water so that it cooks evenly? No, this is not something I would endorse. Even though the extra humidity will not affect how evenly your pound cake bakes, it may cause it to get soggy.
- Question Can I incorporate sprinkles into the batter for the pound cake? BMDA Community Response: Bernese Mountain Dogs Yes, however keep in mind that the sprinkles may melt throughout the baking process. Don’t be concerned
- this will have no effect on the flavor or texture of the cake. In order to make this recipe, do I have to use egg yolks? No, according to the Bernese Mountain Dogs community. Flax eggs or a vinegar and baking soda egg replacement would be acceptable alternatives.
- Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. Always oil the pan thoroughly to ensure that the cake comes out easily.
- Allow the butter to stand for a short period of time in a warm environment if it is hard. This makes it much simpler to measure and cream the ingredients. You may also warm the butter in the microwave for no more than 10 seconds if you don’t have time to do so.
- The thickening characteristics of flour vary substantially from one kind to another. As a result, when using a fresh bag of flour, it is always a good idea to start with a tiny cake, as the amount of flour provided may not produce the right loaf. Cake may be baked with less flour in the winter than it can be in the summer.
- If all of the components are prepared in advance, the mixing process will be completed more quickly.
- In comparison to bread flour, pastry flour has more starch and less gluten, resulting in a lighter and more soft cake.
- Thank you for submitting a suggestion for consideration! Advertisement During the baking process, keep an eye on the cake. Check to see that the heat is consistent and regulated throughout the oven.
- Do not stir the cake once it has been well beaten.
- Use fine granulated sugar instead of coarse granulated sugar, which will result in a coarse texture and hard crust on the cake.
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Homemade Pound Cake
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Ingredients
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Directions
- Checklist for Instructions Step 1: Preheat the oven to 325 degrees F (165 degrees C) (165 degrees C). Prepare a 12-cup fluted tube pan (such as a Bundt®) by greasing and flouring it. Advertisement
- 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. Step 5Bake in the preheated oven for 1 hour and 25 minutes, or until a toothpick inserted into the middle comes out clean and the cake is just beginning to pull away from the edges of the pan
- 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.
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.Because it’s so light, the focus is always on the butter in this dish.All-purpose flour is just too heavy for this pound cake recipe; the result will be a cake that is as hefty as a block when made with it.If you require a cake flour replacement, try this recipe for homemade cake flour.
How do I make the perfect pound cake?
Cake flour is lighter in texture than all-purpose flour and, in my view, provides the greatest pound cake. Its lightness allows the butter to remain the focal point of this dish. To make this pound cake recipe work, all-purpose flour is just too heavy; otherwise, the resulting cake would be dense and hefty like a brick. If you need to make a cake flour alternative, you may use this recipe.
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 is the difference between a cake and a pound 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 may 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.
Can I use all-purpose flour instead of cake flour?
If you want to produce your own homemade cake flour alternative, you simply need two basic ingredients: all-purpose flour and cornstarch. The most important step is to sift them together. Use this combination in place of cake flour in any recipe that asks for it. The fact is that cake flour provides the softest, most supple cakes and cupcakes available.
How long should pound cake cool before cutting?
After removing the pound cake from the oven, lay it in the pan on a wire rack and allow it to cool for 10 minutes away from drafts before cutting into pieces. This permits the cake to grow firm enough to be removed from the pan without breaking apart during the cooling process.
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: If you can’t tolerate the thought of cracks in your cake, bake it in a tube pan rather than a loaf pan.
How many eggs make a pound?
What is the number of eggs in a pound? Because not all eggs are created equal, the weight of eggs varies. Large eggs are often less than 2 ounces in weight per egg. In order to equal one pound, it requires between 8 and 9 big eggs.
How much baking powder do I add to a pound of plain flour?
Method Using normal flour, measure out 150g/6oz and mix in 2 tsp baking powder. Before you use the flour and baking powder, sift them together to ensure that everything is uniformly distributed throughout the mixture. If you’re making the cake using cocoa powder, buttermilk, or yoghurt, you may use 14 teaspoons bicarbonate of soda (baking soda) for the baking powder.
What happens if you leave salt out of a cake recipe?
You may adjust the amount of salt in the recipe to suit your preferences, but if you totally exclude it, your cakes will likely taste ″flat.″
Will my cake rise without baking powder?
It is possible to adjust the amount of salt in the recipe to your preference, but if you totally exclude it, your cakes will most likely taste ″flat.″
Why are my cakes dry?
When baking a dry cake, one of the following problems is most likely to occur: using the incorrect ingredients, making mistakes during the mixing process, or baking the cake for an excessive amount of time or at an excessive temperature. Once you’ve learned how to avoid the most frequent cake-baking mistakes, you’ll be able to produce moist cakes with ease.
What happens if you don’t Sift flour?
Sifting also introduces air into the flour, which makes it fluffier and easier to combine with wet components once they have been mixed. If you don’t happen to have a sieve or a sifter, don’t be concerned. With a whisk, you may sift the flour. A whisk does double duty as a mixer and an aerator in a single, powerful motion.
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.
Is a bundt cake the same as a pound cake?
Bundt cakes are cakes that are prepared in a certain form, whereas pound cakes are cakes that are made using one pound of each main component in a specific proportion. As a result, you may make a Bundt cake out of a Pound cake, or a Pound cake out of a Bundt cake using one pound of each of the components in a Pound cake.
What are the 3 types of cake?
Yellow Cake is a type of cake that is yellow in color.A vanilla-flavored cake that is also known as yellow butter cake, yellow cake is a classic vanilla-flavored cake that is popular for multilayer birthday cakes and casual snacking cakes alike.White Cake is a type of cake that is white in color.The Pound Cake is a traditional American dessert.Sponge Cake is a type of cake made of sponge.
Chiffon Cake is a type of cake made with chiffon.Angel Food Cake is a type of cake that is popular in the United States.Devil’s Food Cake (also known as Devil’s Food Pie).
Red Velvet Cake is a classic dessert.
Is sponge cake the same as pound cake?
The Pound Cake is a butter cake with a crumb topping. Eggs, sugar, and flour are the primary components of sponge cakes, with the addition of other ingredients as needed. It is because of the air that has been beaten into the separated egg yolks and whites that they are so light and airy.
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
Each piece of this simple pound cake is infused with a powerful and addictive taste thanks to the evaporated milk and vanilla extract. Made from Madagascar Bourbon Vanilla, this is the highest-quality vanilla extract I’ve ever tasted. The taste it imparts to baked foods, particularly this homemade pound cake, is extraordinary.
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.
The Best Pound Cake Recipe
It is possible that this content contains affiliate links.Because I am an Amazon Associate, I receive money when people make eligible purchases.Please take the time to read my disclosure policy.My Pound Cake recipe is a real classic, and it is both simple (just six ingredients) and tasty!Despite the fact that this cake is rich and dense (as it should be!
), it is also soft, buttery, and just melt-in-your-mouth delicious!When eaten alone, it is really delicious; however, whipped cream and fresh fruit enhance the flavor even more.The recipe includes a video tutorial on how to make it!
Traditional Pound Cake (Made Better!)
I’m not sure where pound cake ranks among your favorite cake recipes, but I’ll admit that it’s never been a top contender in my family’s baking competitions till now.I’m sure I’d eat a slice of pound cake if it was plain and unadorned with icing, but pound cake was never a big hit in my household, which preferred lighter and fluffier angel food cake or elegantly decorated layer cakes instead.When it comes to pound cakes, if your prior experiences are anything like mine, you’re in for a wonderful treat today.It was with a mission in mind that I set out to create this recipe, determined to create a pound cake that was simple and not overly complicated, one that didn’t stray too far from the traditional version (there were no fancy or unusual ingredients), but one that would put all of its predecessors to shame at the same time.That’s all there is to it.
It’s buttery and soft and melts