Pound Cake Recipe
The pound cake is very versatile. It has a great taste, people who taste it for the first time they asked me to provide another slice of this soft cake. Pound cakes can be served in a bowl with fruit as it’s topping, as well as a base that is covered with fondant. Pound cake is a dense cake, not to love. Moist, tender, and rich, every bite is thick and decadent. A mixture of butter, sugar, and vanilla, it tastes like a simple, classic yellow layer cake, but if you condensed the cake’s flavor and multiplied it tenfold.
WHAT ARE THE INGREDIENTS FOR POUND CAKE?
Traditionally, the pound cake is made with sugar, eggs, butter, and flour. After many, many taste testing sessions, it is best to add vanilla extract and salt, as well.
WHY DO THEY CALL IT POUND CAKE?
As this cake was originally made with a pound each of butter, sugar, eggs, and flour, and so the name pound cake was born.
The Best Pound Cake Recipe Ever (Tips)
⦁ Be sure that you are using a large pan. The recipe calls for this specific size, a standard loaf pan is about (8 1/2″ x 4 1/2″), and it is too small. You need a medium loaf pan of about (9″ x 5″ x 2 3/4″) or a tea loaf pan of about (12″ x 4″ x 2 1/2″). You can use a tube pan.
⦁ Beat the mixture thoroughly between the additions of each egg. The batter may look curdled, but it can persevere. You want each egg to be well-incorporated before adding more liquid, so beat for at least 30 sec to 1 min after each egg.
⦁ • Take a baking sheet and place the cake pan on it for baking. It’s somewhat cluttered to brush (or tip) the vanilla on the warm cake at the end of the recipe, so it’s smart to place the cake pan on a sheet to catch any drips.
The Best Pound Cake Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices
⦁ 2 cups unsalted butter softened (455 gram)
⦁ 3 ½ cups granulated sugar (700 gram)
⦁ Six large whole eggs
⦁ 6 large egg yolks
⦁ 1 Tablespoon vanilla extract
⦁ 1 teaspoon salt
⦁ 3 1/2 cups all-purpose flour (438 gram)
- Set your oven at 350F and grease and flour a 10″ tube pan. Shake out excess flour and set aside.
- Take a large pot and place your butter in it, and use an electric mixer to beat the butter until it becomes creamy and smooth.
- Scrape the sides of the bowl and then add the sugar. Beat the mixture until all the ingredients are well combined and light and fluffy It takes about 1-2 min.
- Take a separate, and medium-sized bowl, combine your eggs, egg yolks, vanilla extract, and salt.
- Beat the eggs with the help of fork till egg yolks are broken up lightly, and salt and vanilla are incorporated.
- Take a mixer and put it on low speed, slowly pour egg mixture in the batter, allowing it to gradually become incorporated (don’t drain all the egg mixture in at once, if you can not manage a steady stream then you can add the egg mixture in about six parts, allowing each piece to become well combined before adding more). Once all of the egg mixtures are combined, pause to scrape down the sides and bottom of the bowl, and then increase speed to medium-high and beat for another 1-2 min.
- Reduce the mixer speed to low and gradually add about 1/4 cup at a time, and then add flour to the batter till all has been added.
- Scrape the walls and bottom of the pot and stir again on medium speed until well-combined and beat for another minute.
- Spread batter evenly into the prepared tube pan; use a spatula to smooth the surface of the dough.
- Transfer to 350F oven and bake for 60 min and ten to an hour and fifteen min or till a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry)
- Allow the cake to cool for 20 min then run a knife around the sides of the tube pan and the center.
- Carefully invert pound cake onto a cooling rack and allow cooling completely before serving.
- If you want to use cake flour, substitute 3 1/2 cups or 448g of cake flour.
- You can also decorate the cake by using cream or butter.