Pound Cake
An Irresistible Classic: Pound Cake
If you’re a fan of rich, buttery desserts with a delightful golden crust, then this Pound Cake recipe is for you. With its origins tracing back to a time when bakers used equal parts of butter, sugar, eggs, and flour, the Pound Cake has earned its place as a timeless treat. Today, we use slightly modernized methods and proportions, but the essence remains the same—deliciously dense and satisfying.
Why You’ll Love This Recipe
- Simple Ingredients: No need for exotic components; this recipe uses pantry staples.
- Easy Method: The ‘one bowl’ method simplifies the baking process, saving you time and effort.
- Versatile Delight: Enjoy it plain, with a dusting of powdered sugar, or dressed up with fruits and creams.
- Perfect Texture: A dense yet tender crumb that’s perfect for any occasion.
Kitchen Equipment You’ll Need
- 9-by-5-inch loaf pan
- Stand mixer or hand mixer
- Large mixing bowl
- Wire rack for cooling
- Sifter
Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 7 ounces (1¾ sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
- 3 ounces cream cheese, softened
- 1½ cups sugar
- 5 eggs
- 1 tablespoon pure vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with butter.
- In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set this dry mixture aside.
- Using a stand mixer or hand mixer, cream the butter and cream cheese on medium speed until the mixture is light and fluffy.
- Add the sugar and continue mixing for 1 minute.
- Incorporate the eggs one at a time, ensuring each is well blended before adding the next. Then, mix in the vanilla extract.
- On low speed, gradually add the dry ingredients to the wet mixture. Mix until everything is fully combined.
- Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Success
- Ensure all ingredients are at room temperature for the best results.
- Mix the batter just until the ingredients are combined to avoid overworking the flour.
- Use a toothpick to check for doneness; it should come out clean when inserted into the cake.
Additional Tips and Variations
For a twist, try serving your Pound Cake toasted or grilled. Dip slices in a mixture of beaten egg, milk, and Grand Marnier, then grill until golden brown. Serve with fresh berries and whipped cream for a decadent dessert experience.
Nutritional Highlights (Per Serving)
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g
- Protein: 5g
- Fiber: 1g
Frequently Asked Questions (FAQ)
Can I use only all-purpose flour instead of a mix with cake flour?
Yes, you can use only all-purpose flour, but the cake flour helps achieve a lighter texture.
How should I store the Pound Cake?
Wrap the cake in plastic wrap or store it in an airtight container at room temperature for up to three days. You can also freeze it for up to three months.
What can I serve with Pound Cake?
This cake pairs wonderfully with fresh fruit, whipped cream, or a scoop of ice cream. It’s also delicious on its own.
Conclusion
This Pound Cake recipe is a delightful blend of simplicity and elegance, perfect for both everyday indulgence and special occasions. Give it a try and let us know how it turns out. We’d love to hear about your baking adventures and any delicious variations you create!
