Classic Pound Cake Recipe for Perfect Dessert Delight
As a chef and lover of baking, there is nothing quite like indulging in a delicious slice of pound cake. It has that perfect balance of sweetness and richness that can satisfy anyone’s craving for dessert. Pound cakes have been a staple in many households for generations, and for good reason. Not only are they easy to make, but they can be easily customized to fit any occasion or preference.
In this recipe article, I am going to share with you my Basic Pound Cake Recipe that is sure to become a household favorite. With just a few simple ingredients and some basic baking skills, you too can make the perfect pound cake from scratch. This recipe is perfect for novice bakers who are just getting started in the kitchen and experienced bakers who want to add another classic recipe under their belt.
Whether you’re in the mood for a slice of vanilla pound cake or something with a little more pizzazz like honey spice pound cake, this recipe is the perfect starting point for creating your own favorite variations. So let’s get started on baking the best pound cake you’ve ever had!
Why You’ll Love This Recipe
Ah, the irresistible aroma of freshly-baked pound cake…It’s one of those simple pleasures that can cozy up any kitchen and bring a big smile to any face. And believe me, my basic pound cake recipe is a must-have weapon in your culinary arsenal. Here are some reasons why you’ll love it:
Firstly, it’s really easy to make. With just a few staple ingredients that you probably already have in your pantry and fridge, this fuss-free recipe can yield impressive results that taste like they were made by an expert. Whether you’re a seasoned baker or a newbie in the baking world, this recipe will never disappoint, and you’ll be able to whip up an amazing pound cake in no time.
Secondly, it’s versatile. You can enjoy it as a classic plain pound cake that pairs well with coffee or tea, or you can get creative and try different flavors and variations to suit your mood or occasion. Add a hint of lemon zest for a zingy twist, throw in some chocolate chips or berries for an extra burst of sweetness, or use it as a base for trifles, puddings or French toast. The possibilities are endless!
Thirdly, it’s nostalgic. Pound cakes have been around for centuries and have always been linked to warm memories of home and family gatherings. By making my basic pound cake recipe, you’ll not only treat yourself to a delicious dessert but also tap into that comforting feeling of tradition and connection.
Lastly, it’s impressive. Pound cakes are often considered the epitome of classic baking, and I can guarantee that this recipe will earn you tons of compliments and accolades from anyone who tastes it. So whether you’re looking to impress guests at dinner parties or satisfy your sweet tooth on a lazy Sunday afternoon, my basic pound cake recipe is the answer to all your dessert dreams.
Ingredient List
Here are the basic ingredients you will need to make a classic pound cake:
- 1 1/2 cups (340g) unsalted butter room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 4 cups (500g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) evaporated milk
- 2 teaspoons pure vanilla extract
Note that it is very important that your eggs, butter, and milk are all at room temperature before you start baking for better results. Bring them out of the fridge at least an hour before starting prep to allow them to come to room temperature.
The Recipe How-To
Now that you have gathered all the ingredients listed in section 3, we can begin with the recipe.
Step 1: Prep The Bundt Pan
Start by preheating your oven to 350℉. Then, grease your bundt pan with margarine, just enough to coat all the sides and the center tube of the pan.
Step 2: Cream The Butter And Sugar
In a bowl, cream together unsalted butter and granulated sugar using an electric mixer until light and fluffy. It may take around 3 minutes of mixing.
Step 3: Add In The Eggs And Vanilla
Add in eggs one at a time, making sure to beat each egg in completely before adding the next one. Then add vanilla extract into the mixture and continue mixing until well combined.
Step 4: Make The Batter
Combine the baking powder, salt, and all-purpose flour in a separate bowl. Add this dry mixture to the creamed butter in three parts, alternating with adding in evaporated milk, beginning and ending with adding in the dry mixture.
Step 5: Fill The Pan And Bake
Pour the batter into the greased bundt pan using a spatula to spread the batter evenly. Gently tap it on a flat surface to release air bubbles from the batter. Bake for approximately 45-50 minutes, or until golden brown, and remove from oven to cool for at least 10 minutes before removing from pan.
Congratulations! You have successfully made a basic pound cake using this classic recipe. For variations of this recipe, go to section (5) Substitutions and Variations for some exciting ideas.
Substitutions and Variations
Now, let’s talk about some possible substitutions and variations you can make to this basic pound cake recipe. Of course, if you want to stick to the classic, just follow the ingredients list and recipe how-to. However, if you’re feeling adventurous or want to put your spin on things, keep reading.
Firstly, you can replace the unsalted butter with margarine, which will give a slightly different taste to the cake. However, be warned that margarine usually contains more water than butter, so it may affect the texture of the cake.
You can also use evaporated milk instead of regular milk for a richer flavor. In this case, just make sure to adjust the amount of sugar, since evaporated milk is already sweetened.
If you’re looking for a lighter version of this recipe, try using cake flour instead of all-purpose flour. Cake flour has a lower protein content and will result in a softer and more delicate crumb.
Another variation is adding some lemon or vanilla extract to the batter for an extra burst of flavor. You could even try making lemon or vanilla pound cake by increasing the amount of extract and reducing the amount of milk accordingly.
For a honey spice pound cake, replace some of the sugar with honey and add cinnamon and nutmeg to the batter. Or how about turning this basic pound cake into a sponge cake? Just separate the eggs and whisk the egg whites until stiff before folding them into the batter.
Finally, if you don’t have a bundt pan or prefer something smaller, you can bake this pound cake in a loaf pan or regular cake pan. Just make sure to adjust the baking time accordingly.
Remember that these are just suggestions and there are countless ways to customize this recipe according to your taste and dietary preferences. Have fun experimenting!
Serving and Pairing
Serving your Basic Pound Cake is a delightful way to spend an afternoon with friends, sharing stories over hot cups of tea. This cake is perfect for a garden party or as an after-dinner treat. It’s buttery and rich, but not too overpowering, so it can be paired with a variety of drinks and toppings.
For a classic British twist, serve your pound cake with a dollop of fresh whipped cream and a side of strawberries. The natural sweetness of the berries complements the richness of the cake without being too overwhelming.
If you’re looking for something a bit more adventurous, try serving it with a homemade caramel sauce. The smooth sweetness of the sauce perfectly balances out the flavorful dough.
The Basic Pound Cake also pairs well with vanilla ice cream, creating an indulgent dessert that will satisfy your sweet tooth. You can even top it off with some chocolate shavings or cocoa powder for an extra kick.
Additionally , I personally recommend pairing this Basic Pound Cake with a nice cup of black tea to cut through its heaviness, but if you’re feeling more adventurous, go ahead and try pairing it with your favorite espresso or latte.
However you choose to serve your Basic Pound Cake, make sure to slice it up into thick portions and enjoy every bite.
Make-Ahead, Storing and Reheating
Whether you are planning for an event or just want to have a slice of pound cake on hand, this classic pound cake recipe can be made ahead of time, stored and reheated without compromising its deliciousness.
To make ahead, simply prepare the pound cake as instructed and allow it to cool completely on a wire rack. Once it has cooled down, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to five days.
If you need to store it for longer, you may freeze the pound cake. To do so, make sure that the cake is fully cooled before wrapping it carefully in several layers of plastic wrap and aluminum foil. Store in the freezer for up to three months.
When ready to serve, allow time for the pound cake to come to room temperature before unwrapping it from its packaging. For a warm and fresh taste, you may reheat one or two slices in the oven at 350°F for about 10 minutes. Alternatively, you may toast the slices under a broiler.
For those who find themselves with leftover slices, they can be wrapped individually in plastic wrap and frozen. Simply thaw at room temperature when ready to eat.
No matter how you choose to prepare, store or reheat your basic pound cake recipe, its buttery goodness will never disappoint.
Tips for Perfect Results
It’s no secret that pound cake is a versatile and classic dessert. However, getting the perfect results requires more than just mixing the ingredients together. Here are some tips to make sure your pound cake turns out moist and delicious every time.
First and foremost, make sure all of the ingredients are at room temperature before starting. This means taking the eggs, butter, and any dairy products like milk or sour cream out of the fridge for at least an hour before baking. Room temperature ingredients blend together better and create a smoother batter.
When measuring the flour, spoon it into the measuring cup and level off with a knife. Do not pack or tap the flour in as this can result in too much flour being added, leading to a dry and dense cake.
Creaming the butter and sugar until light and fluffy is an essential step in making any pound cake. Use unsalted butter for a clean taste and beat until it becomes pale in color, almost white. Adding sugar gradually creates tiny pockets of air which help leaven the cake during baking.
When adding eggs to the mixture, ensure they are at room temperature. If cold eggs are added, they can cause the butter/sugar mixture to curdle, resulting in a lumpy batter.
To avoid overmixing – which can cause your cake to be tough – add dry ingredients alternately with wet ingredients to the butter/sugar/egg mixture. It is also important not to overfill your cake pan with batter as this can cause overflow during baking.
Lastly, when testing for doneness, insert a toothpick into the center of the cake before removing it from the oven. The toothpick should come out clean with no raw batter remaining on it.
By following these tips, you’ll be sure to have a pound cake that is moist, flavorful and has that perfect crumb every time!
FAQ
Before you embark on making your own delectable pound cake using the Basic Pound Cake Recipe, it may be helpful to know the answers to some frequently asked questions. In this section, I’ll provide some guidance on certain aspects of cake baking that can be tricky, such as ingredient substitutions and storage options. So keep reading for some handy tips and tricks!
How do I make sure my pound cake is moist?
When creating a pound cake, there are a multitude of approaches to achieve a tender texture. One approach that I find particularly effective is the addition of milk, heavy whipping cream, or buttermilk, along with baking powder. This combination results in a moist and smooth cake that has a delightful velvety quality.
What makes a pound cake different from a regular cake?
The pound cake is a dense dessert that is different from the American-style butter cake as it doesn’t rise as much. This type of cake generally has a mild flavor and is usually served without any major toppings, occasionally glazed. Pound cakes are traditionally baked using a loaf or Bundt pan.
Do you need a bundt pan for pound cake?
When using a bundt pan, the cake batter is distributed more evenly, allowing for optimal heat transfer and a more evenly baked dessert. Unlike a regular round cake pan, where the center may remain undercooked or the edges burnt, a bundt pan ensures a successful bake every time.
Bottom Line
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In conclusion, if you’re looking for a versatile and classic dessert that can be enjoyed for any occasion, then a pound cake is the way to go. This simple recipe can be easily customized to suit your preferences with different variations and add-ins. And, it’s perfect for those who are beginners in baking or looking for an easy old-fashioned treat.
By following these detailed instructions, tips, and recommendations, you’ll be able to create the perfect pound cake that will impress all your friends and family. So don’t just sit on the sidelines- get into the kitchen and start making one of the best pound cakes you’ve ever tasted!
With delicious flavors like vanilla, lemon, and honey-spice, it’s no wonder that pound cakes have become such a classic dessert here in Britain. So why not try out a few different flavors and see which one becomes your new favorite? Trust me; once you’ve got the basics down, there are endless possibilities when it comes to making a delicious pound cake.
So why wait? Get your apron on, grab your ingredients 1 and 2 from this recipe article and let’s start making an incredible basic pound cake recipe today. Whether you’re looking for something special to bake for an upcoming event or just want a sweet treat to enjoy with loved ones at home, this recipe is sure to satisfy any craving. Happy baking!
Basic Pound Cake Recipe
Ingredients
- 2 1/2 cups sugar
- 1 cup margarine or 1 cup butter, softened
- 1 teaspoon vanilla
- 5 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup evaporated milk
Instructions
- Beat sugar, butter, vanilla and eggs in large bowl, low speed for 30 seconds, scraping sides of bowl, then at high speed for 5 minutes, scrape occasionally.
- In separate bowl, mix flour, baking powder and salt.
- Beat flour mixture into sugar mixture alternately with milk on low speed.
- Spread into pan.
- Bake in 2 loaf pans (9x5x3") for approx 55 minutes at 350 degrees.
- (Variation: substitute 1 tsp lemon extract for vanilla and 1 T lemon rind).
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.