Pound Cake


Pound Cake

I love a good pound cake. The name comes from the fact that the original recipe contained 1 pound of flour, 1 pound of eggs, 1 pound of butter and 1 pound of milk. A simple recipe that makes a gigantic cake. This recipe slims down the cake and adds a few little touches to enhance the flavor. This cake is moist and delicious. The perfect dessert for any occasion.

Pound Cake

Preheat oven to 350 degrees Fahrenheit.  Spray a 9 x 5  loaf pan with vegetable spray. Line the bottom of the pan with parchment paper and butter or spray the paper.  This is an important step. I may have skipped this once and lost the bottom of my cake to the pan.

In a bowl whisk together the eggs, milk, and vanilla extract.

The wet ingredients

In the bowl of your electric mixer add the flour, baking powder, salt, and sugar.  Mix on low with the paddle attachment till combined.

Mix together

Add the butter and half of the whisked egg mixture. Mix on low speed until the dry ingredients are incorporated then increase the mixer speed to medium and beat for a minute to aerate. Scrape down the sides of the bowl.

Mix together the ingredients and then mix on high to aerate

Gradually add the remaining egg mixture.  Once incorporated, mix on medium for 1 minute to further aerate the batter.

Pour into the pan

Pour the batter into the prepared 9×5 pan.  Then bake for 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Pound Cake

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Pound cake

Makes one 9 x 5 loaf.

 

Pound Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A basic pound cake that is nothing but basic.
Ingredients
  • 3 large eggs, room temperature
  • 3 tablespoons milk, room temperature
  • 1½ teaspoons pure vanilla extract
  • 1½ cups sifted cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated white sugar
  • 13 tablespoons (1/2 cup + ⅓ cup) unsalted butter, room temperature
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 5 loaf pan with vegetable spray. Line the bottom of the pan with parchment paper and butter or spray the paper. This is an important step. I may have skipped this once and lost the bottom of my cake to the pan.
  2. In a bowl whisk together the eggs, milk, and vanilla extract.
  3. In the bowl of your electric mixer add the flour, baking powder, salt, and sugar. Mix on low with the paddle attachment till combined.
  4. Add the butter and half of the whisked egg mixture. Mix on low speed until the dry ingredients are incorporated then increase the mixer speed to medium and beat for a minute to aerate. Scrape down the sides of the bowl.
  5. Gradually add the remaining egg mixture. Once incorporated, mix on medium for 1 minute to further aerate the batter.
  6. Pour the batter into the prepared 9x5 pan. Then bake for 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  7. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
  8. The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
  9. Makes one 9 x 5 loaf.
Notes
If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. Recipe from JoyofBaking.com
This is a great recipe.  The cake came out moist and amazing!  Perfect as the base for strawberry shortcake!

Recipe from JoyofBaking.com

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

7 Comments

  1. My favorite part of pound cake is grilling slices later and topping it with grilled fruit. But I've never been industrious enough to make my own. Ms. Sara Lee made mine, ha ha.

  2. This is definitely a recipe worth pigging out on – after I get permission from my concord dentist. I'm already wondering how good it could be with a generous chocolate frosting on top.

  3. wow. honestly that really looks so delicious and i can’t help myself to get it at least one. I am going to make one when i get home.

  4. dentist vancouver on

    Thanks for sharing your recipe and instruction in making the pound cake. I will try making this one tomorrow.

Advertisment ad adsense adlogger