Introduction: Pound cake is a beloved dessert that has been passed down through generations, and for good reason. Its name derives from the original recipe, where a pound of each key ingredient—flour, butter, eggs, and sugar—was used, making it easy to remember and create. The result is a rich, dense cake with a buttery flavor and a perfectly crumbly texture. This classic pound cake is perfect for any occasion, whether you’re hosting a tea party, celebrating a special event, or simply indulging in a homemade treat. The best part? It’s incredibly simple to make and requires just a handful of ingredients that you likely already have in your kitchen.
Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup whole milk (or buttermilk for extra richness)
Instructions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake doesn’t stick once it’s baked.
Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat for about 5 minutes, until the mixture becomes light and fluffy.
Add the Eggs: Add the eggs one at a time, beating well after each addition. Ensure that each egg is fully incorporated before adding the next one.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking powder. This ensures the dry ingredients are evenly distributed throughout the cake.
Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined. Be careful not to overmix, as this can lead to a dense cake.
Add Vanilla: Stir in the vanilla extract for a hint of aromatic flavor.
Bake the Cake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once fully cooled.
Tips for Serving and Storing:
Serving Suggestions: Pound cake is versatile and can be enjoyed on its own or paired with fresh berries, whipped cream, or a drizzle of chocolate sauce. For a simple yet elegant touch, dust the cake with powdered sugar right before serving.
Storage: Store any leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze it for up to 3 months. To enjoy it later, simply thaw it at room temperature or warm it up in the microwave for a few seconds.
For Extra Moisture: If you prefer a moister cake, substitute some of the butter with sour cream or buttermilk in the recipe. This will make the pound cake even richer and more tender.
Variants:
Lemon Pound Cake: Add 1 tablespoon of lemon zest to the batter for a citrusy twist. You can also make a glaze using lemon juice and powdered sugar to pour over the cake after it cools.
Chocolate Pound Cake: Stir in 1/2 cup of unsweetened cocoa powder into the dry ingredients to create a rich, chocolatey version of this classic treat.
Almond Pound Cake: Replace the vanilla extract with almond extract for a nutty, aromatic flavor that complements the richness of the cake.
Cinnamon Swirl Pound Cake: Before baking, swirl a mixture of cinnamon and sugar into the batter for a warm, spiced touch.
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