Heavenly Pound Cake: Perfectly Moist and Delicious
If you’re a fan of classic desserts, then this is the recipe for you. You haven’t really lived until you’ve tasted a perfectly baked pound cake. Moist, buttery, and dense, this cake is the epitome of old-fashioned baking done right.
That’s why I’m excited to share my recipe for the best pound cake with you! Made with simple ingredients that you probably already have in your pantry, this cake is easy to make from scratch and will surely impress your friends and family.
The key to making a perfect pound cake lies in using quality ingredients and following a few crucial steps. But don’t worry if you’re new to baking – I’ll guide you through each step with clear instructions and tips for success.
So get ready to whip up a scrumptious dessert that will transport you back in time with its timeless flavor and aroma. Trust me; this million-dollar recipe will leave you wanting more!
Why You’ll Love This Recipe
If you’re looking for the perfect pound cake recipe, look no further. This recipe is a tried and true classic that will become a go-to in your dessert arsenal. Here’s why:
First, the ingredients are simple and easy to find in any grocery store. Flour, sugar, eggs, butter, and vanilla extract are all you need to make this cake. But don’t let the simplicity fool you – the flavors are rich and indulgent.
Second, this pound cake recipe is versatile. While delicious on its own, it can be served with fresh fruit, whipped cream, or even ice cream. It’s also a great base for adding extra flavorings like lemon or almond extract.
Third, the texture of this pound cake is unbeatable. It has a dense, buttery crumb that’s perfect for slicing and serving with a cup of tea or coffee. Plus, the addition of sour cream gives the cake a slight tanginess that balances out the sweetness.
Finally, this pound cake recipe is easy to make from scratch. With just a few simple steps and common kitchen tools, you can have a beautiful cake that looks and tastes like it was made by a professional baker. It’s the perfect dessert for any occasion from birthdays to dinner parties.
In short, this pound cake recipe is the definition of comfort food – simple yet endlessly satisfying. The next time you need an easy yet impressive dessert, look no further than this perfect pound cake recipe.
Ingredient List
Let’s take a look at the ingredients you’ll need to make the best pound cake recipe from scratch. Don’t be intimidated by the long list – most of these items are pantry staples! Just make sure everything is at room temperature before starting.
Here’s what you’ll need:
- 1 1/2 cups (3 sticks) of unsalted butter, softened
- 3 cups of granulated sugar
- 6 large eggs, at room temperature
- 3 cups of all-purpose flour, spooned and leveled
- 1/4 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of whole milk, at room temperature
- 1 tablespoon of pure vanilla extract
Note that it’s important to use unsalted butter in this recipe to control the salt content. You’ll also want to make sure that your eggs and milk are at room temperature before beginning.
The Recipe How-To
Now that you have all the required ingredients, it’s time to start mixing them up! Follow the recipe steps below to create a perfect pound cake for any occasion.
Step 1: Preheat the Oven
Preheat your oven to 350°F. It is important to preheat the oven as this helps the cake cook evenly from the beginning.
Step 2: Butter and Flour the Pan
Take a 9 x 5 inch loaf pan and coat it with butter or baking spray, followed by a layer of flour to prevent sticking. You can also use butter-flavored vegetable shortening for this step.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and a ½ teaspoon of salt.
Step 4: Prepare Wet Ingredients
In another separate bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar using an electric mixer set to medium-high speed. Continue beating for about 5 minutes until the mixture is fluffy. Then add in 6 large eggs one at a time, making sure each egg blends completely into the mixture before adding the next egg.
Step 5: Blend Together Dry and Wet Ingredients
Now it’s time to combine the dry and wet ingredients. Add in one-third of the dry ingredient mixture into your wet ingredients, continue blending at low to medium speed until just combined. Add in another third, then mix again until just combined (don’t overdo it). Finally, add in the last portion of your dry ingredient mixture until fully blended.
Step 6: Pour Mixture into Pan
Pour your cake mixture into the prepared loaf pan and smooth out the top with a spatula.
Step 7: Bake for One Hour
Place your cake in the oven and bake for approximately one hour or until a toothpick comes out clean when inserted into the center of the cake.
Step 8: Let Cool
Once your cake is done, remove it from the oven, let it cool for 5-10 minutes in the pan, then transfer it to a wire rack to cool completely.
With this step-by-step guide, making a perfect pound cake from scratch has never been easier. So what are you waiting for? Put on that apron and start baking!
Substitutions and Variations
When it comes to baking, there’s always room for experimentation and personalization. Here are some substitutions and variations that can make your pound cake recipe even more irresistibly delicious:
-Flavored extracts: While vanilla extract is a classic in many recipes, feel free to experiment with different flavored extracts like almond, lemon, or orange.
-Sour cream: If you don’t have sour cream on hand or prefer a lighter version, you can substitute it with plain Greek yogurt.
-Milk: If you don’t have milk on hand, you can use heavy cream or buttermilk. Each will give your pound cake a slightly different texture and flavor.
-Flour: If you want a denser pound cake, try using cake flour instead of all-purpose flour. For a gluten-free option, use a gluten-free all-purpose flour blend.
-Butter or shortening: You can use all butter or all shortening instead of the combination of both. Butter will give your pound cake a rich, buttery flavor while shortening will create a lighter crumb.
-Cream Cheese: You can add 1/2 to 3/4 cup of softened cream cheese to make your pound cake more moist and decadent. It adds an extra tanginess to the taste that makes it truly irresistible.
Remember that these are just suggestions; don’t be afraid to play around with other ingredients! Make the recipe your own and enjoy the process of experimenting.
Serving and Pairing
Now that your pound cake is ready, it’s time to think about the best way to serve and pair it. The perfect pound cake can be served as a dessert or enjoyed as a snack. It goes well with just a simple cup of tea, but you can also consider other options.
One great way to serve pound cake is by adding fruit toppings such as strawberries or blueberries. The addition of fruit will add refreshing flavors and create a beautiful presentation. You can also drizzle chocolate sauce or caramel on the top for an extra bit of sweetness.
Pairing this cake with some whipped cream or vanilla ice cream is another excellent serving choice. The richness and indulgence of the flavors make this cake ideal for indulging in the occasional dessert craving.
If you’re looking for something more adventurous try slicing the pound cake and pouring sweet liqueur over it. This unique twist creates a perfect combination that’s both flavorful and appetizing.
A glass of wine can also be paired with pound cake. A semi-sweet white wine or sparkling wines like Moscato d’Asti are great options to consider. These wines blend perfectly with the flavor notes of the cake, making for an experience that heightens your senses.
To sum it up, there’s no right or wrong way to serve your perfect pound cake. Just use your creativity, be open-minded and pair this classic treat with something complementary to enhance its flavor profile further.
Make-Ahead, Storing and Reheating
Listen up foodies, this is one of the most essential sections in our Best Pound Cake Recipe article. If you can resist the temptation to gobble up the entire cake at once, let’s talk about how to store and reheat your masterpiece.
To make this cake ahead of time, after baking, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. Store in an airtight container or a freezer bag and keep it in the freezer for up to three months. Defrost the cake at room temperature and it will be good as new.
Storing the pound cake can be tricky because unlike other pastries, this dessert should not be refrigerated because it can result in dryness. To store your pound cake while maintaining its moist texture, first make sure it’s completely cool. Next, wrap it with plastic or aluminum foil and store in a dry and cool place, such as your kitchen pantry. The cake will remain fresh for up to five days.
Do you have some leftover pound cake that you want to reheat? Fear not my fellow food lovers – I’ve got all the expert tips. The best way to reheat your pound cake is by placing slices in a toaster oven or microwave for just a few seconds until warmed through.
Pro tip: Don’t overheat your pound cake when reheating as this might exceed its moisture content and dry it out quickly. Instead, warm individual slices gently, and check regularly just to make sure they do not burn.
Keep these storage and reheating tips in mind and enjoy a slice of pound cake whenever you want without comprising its quality.
Tips for Perfect Results
Now that you know the ins and outs of making the perfect pound cake, I’m going to share some tips to help you achieve consistent and delicious results every time you make it.
1. Use ingredients at room temperature:
It’s important to use ingredients at room temperature, particularly the butter and eggs, to ensure that they mix well together. Cold ingredients lead to uneven mixing, resulting in a dense and dry cake. So, don’t forget to take out the eggs and butter from the fridge at least an hour before you bake.
2. Spoon and Level Flour:
When measuring flour for this recipe, avoid scooping directly from the container with your measuring cup. Instead, spoon the flour into the cup, then level it off with a knife for precise measurement. This ensures your cake batter won’t become too heavy or dry.
3. Alternate Adding Flour Mixture and Milk:
To avoid overmixing the batter, alternate adding flour mixture (flour, baking powder and salt) and milk while mixing until just combined. Overmixing can lead to a tough cake that doesn’t rise properly.
4. Don’t Overbake the Cake:
Overbaking is one of the common pitfalls of pound cakes. A perfectly baked pound cake will have some golden brown on its surface but still be moist on the inside. Baking longer than necessary makes it dry and crumbly. Test your cake for doneness by inserting a toothpick in the center of it; when it comes out clean or with just a few crumbs attached, it’s ready.
5. Let It Cool:
Don’t be tempted to cut into your pound cake right away once out of the oven—give it at least 10-15 minutes in the pan before transferring it onto a cooling rack. If you remove it from the pan too early, it might stick or fall apart.
By following these tips, your pound cake would consistently turn out moist, fluffy and delicious every time!
FAQ
As a chef specializing in British cuisine, I know that even the best pound cake recipe can sometimes be confusing or complicated. That’s why, in this section of the recipe article, I have compiled a list of frequently asked questions along with their solutions to help make your baking experience easier and more successful. So, let’s clear up any doubts you may have and learn a few more tips and tricks on how to make the perfect pound cake from scratch!
Which flour is best for pound cakes?
When it comes to making a perfect pound cake, cake flour is the way to go. This flour is lighter than all-purpose flour and ensures that the focus remains on the richness of the butter used in the cake batter. Opting for all-purpose flour can make the cake too heavy in texture and ruin the overall taste. Therefore, using cake flour is essential to achieve a delicate and moist pound cake.
How do I make sure my pound cake is moist?
If you’re looking to create a pound cake that is incredibly soft and moist, I recommend using a special trick – adding a small amount of milk (or other dairy like buttermilk, heavy cream or half and half) plus baking powder. Trust me, it’s like adding a touch of magic to your baking!
What butter is best for baking pound cake?
This recipe calls for European butter, which is known for its high butterfat content, deep yellow hue, delicious taste, and thickness. It is just as readily available as American butter and similarly priced, giving you a perfect substitute for your baking needs.
Bottom Line
your pound cake journey by taking a bite of the best pound cake you’ve ever had. I assure you, this recipe will not disappoint. It’s moist, buttery, and boasts an incredibly fluffy texture that will melt in your mouth.
Not only is this pound cake easy to make with simple ingredients, but it’s also versatile enough to serve for any occasion. Whether it’s for a potluck or family gathering, a slice of this delectable dessert will always put you in the limelight.
This recipe has been passed down from generation to generation and has stood the test of time. Don’t be surprised if it becomes your go-to cake recipe for all occasions.
There’s something magical about a scratch-made pound cake, especially when topped with your favorite frosting or topped with fresh berries and whipped cream. And remember, the key to making this perfect pound cake is using only the best quality ingredients and mixing them until they are well combined.
In closing, baking a million-dollar pound cake doesn’t have to be difficult or intimidating. With this recipe and my tips to guide you along the way, you’ll be whipping up the best pound cakes in town like a pro!
Best Pound Cake Recipe
Ingredients
- 1 cup unsalted butter
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 eggs
- 3 cups ap flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 1 teaspoon vanilla
Instructions
- For bundt: preheat oven to 350°F.
- For muffins: preheat to 325°F.
- Combine the dry ingredients together in a bowl and set aside. Cream the shortening and butter together in a large mixing bowl while slowly adding sugar. Next add eggs one at a time while continuing to mix. Now add some flour and some milk, keep mixing, add some more flour, then milk, keep mixing, add the milk and then flour and mix. Now add in the vanilla. pour the ingredients into a greased and floured pan of your choice.
- For bundt: bake 60 - 90 min (check with toothpick for doneness).
- For muffins: 40 - 60 min (again, check with a toothpick).
- Enjoy.
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.