Mouth-watering pound cake recipe for dessert lovers
Are you ready to impress your friends and family with a classic, timeless dessert? Look no further than this pound cake recipe. Made with simple yet unforgettable ingredients like butter, sugar, and buttermilk, this cake is a staple in British cuisine for good reason. It’s moist and tender on the inside with a crispy golden crust on the outside.
This pound cake recipe has been passed down through generations, each one tweaking it just slightly to make it perfect. And now, I am excited to share my version of the perfect pound cake recipe with you.
But don’t mistake simple ingredients for a simple taste. The combination of these items creates something truly magical that will leave your taste buds singing. Whether you’re looking for a delicious dessert or an afternoon snack, this pound cake is sure to hit the spot.
So grab your apron and let’s get started on making the best pound cake you’ll ever have!
Why You’ll Love This Recipe
Ladies and gentlemen, let me tell you why you are going to love this recipe. If you’re a fan of sweet and moist pound cakes, then look no further! This recipe is everything you could ever want in a dessert. Trust me; once you try my perfect pound cake, you won’t want any other cake.
Firstly, one of the most critical factors in making an outstanding cake is excellent ingredients. That’s why I recommend using premium-quality products such as unsalted butter, buttermilk, and pure vanilla extract. These ingredients enhance the flavor of the cake, making it irresistible and delicious.
Secondly, many people love pound cakes because they are simple yet comforting desserts. My pound cake recipe is incredibly easy to make and requires only 10 ingredients- flour, butter, buttermilk, eggs, salt, baking soda, baking powder, sugar, and vanilla; that’s it! With these staple ingredients readily available in your pantry, you can whip up a fantastic dessert in no time.
Finally and perhaps most importantly, this pound cake recipe produces a moist tender crumb with a lightly browned crust that gives it a distinct flavor. Whether served plain or with toppings such as strawberries and whipped cream or chocolate chips and caramel sauce, this classic cake will always be standout.
So remember folks when looking for an easy to make dessert that is sure to please all ages – from kids to adults – this Perfect Pound Cake Recipe should be your go-to! With its fluffy texture and rich buttery flavor, it has become a southern favorite for its straightforwardness and old-fashioned charm.
In conclusion, indulge your taste buds with this classic masterpiece by following my recipe guide below. Don’t forget to share with family and friends so they too can enjoy this one-of-a-kind sweetness of the perfect pound cake.
Ingredient List
The Basic Ingredients of Pound Cake Recipe
To make the perfect pound cake, we need to gather cake ingredients that will give us not only the best taste but also the moist, tender texture. Here are the basic ingredients you’ll need:
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1 pound of unsalted butter: One pound of butter is the core of any pound cake recipe. You can substitute it with margarine, but nothing beats the rich flavor and creamy aroma of real unsalted butter.
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3 cups of granulated sugar: The sugar is responsible for sweetening the cake and giving it a golden crust.
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6 large eggs at room temperature: The eggs provide protein to aid in binding, structure formation, and leavening.
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1 teaspoon vanilla extract: A teaspoon of vanilla extract adds a warm, subtle flavor to your cake.
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4 cups of all-purpose flour: Cake flour is the ideal flour for making a soft and fluffy cake. However, you can use plain flour as well.
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1 teaspoon baking powder: Baking powder helps the cake rise by releasing gases when mixed with liquid and heated.
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1/2 teaspoon baking soda: Baking soda reacts with acidic ingredients like buttermilk, creating bubbles and lightening the cake’s texture.
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1/2 teaspoon salt: Salt stimulates the flavors in your batter, enhancing sweetness while balancing bitterness.
To make flavored cakes or add-ins, we can use anything from citrus zest to chocolate chips to caramel sauce or even cream cheese!
The Recipe How-To
Now that we’ve covered the ingredient list, let’s dive into the steps for making the perfect pound cake.
Step 1: Creaming Butter and Sugar
First, we start with room temperature unsalted butter. Make sure it’s not too soft or melted, or the cake won’t have the right texture. Add in granulated sugar and mix on medium-high speed for about 5 minutes, until light and fluffy.
Step 2: Adding Eggs
Next up are the large eggs, one at a time, giving each egg a chance to fully incorporate before adding the next one. It’s important to use eggs at room temperature so they don’t cause the butter to curdle.
Step 3: Sifting Dry Ingredients
In a separate bowl, sift together all-purpose flour, baking powder, and salt. This helps to remove any lumps and ensures even distribution of ingredients.
Step 4: Combining Wet and Dry Ingredients
Add in half of the sifted dry ingredients to the batter along with buttermilk, mixing on low speed just until combined. Then, add in the remaining dry ingredients along with a splash of vanilla extract. Mix just until everything is fully incorporated, but try not to overmix.
Step 5: Baking
Butter a loaf pan generously and pour in the batter. Smooth out the top with an offset spatula and bake in a preheated oven at 350°F for approximately 60-70 minutes or until a toothpick inserted in the center comes out clean.
Tip for Perfect Results
One important trick is to make sure you weigh your ingredients accurately using a kitchen scale instead of measuring cups or spoons to ensure consistency in texture and flavor every time you bake this recipe.
Now that you have followed my easy-to-follow instructions closely, you can expect a moist, tender, and buttery melt-in-your-mouth pound cake.
Substitutions and Variations
Now, let me show you some possible substitutions and variations for this perfect pound cake recipe! With a few tweaks and ingredient swaps, you can create a unique variation of this classic cake or adapt it to your dietary needs or flavor preferences.
Firstly, if you are looking for a healthier option, try using margarine instead of unsalted butter. Margarine has less saturated fat and cholesterol than butter, but still offers the richness and moisture that make pound cakes irresistible. For an even more indulgent treat, you can replace some of the flour with cocoa powder or ground nuts, or add some chocolate chips, white chocolate chunks, or fruit bits to the batter.
If you want to add a tangy twist to your pound cake, try substituting the buttermilk with sour cream, cream cheese, yogurt, or even lemon juice. These acidic ingredients will react with the baking soda and create a fluffier and more tender crumb. You can also add some zest or extracts (such as almond, coconut, or orange) to infuse the cake with extra aroma.
For those who love experimenting with flavors and textures, here are some other substitutions and variations worth exploring:
– Swap all-purpose flour with cake flour (for a finer texture), gluten-free flour (for a wheat-free option), or cornmeal (for a crunchy texture).
– Substitute some of the sugar with brown sugar, honey, maple syrup, molasses, or condensed milk (for a caramel-like sweetness).
– Add spices such as cinnamon, nutmeg, cardamom, or ginger to give your pound cake a warm and cozy flavor.
– Use different kinds of liquids such as coconut milk, buttermilk, orange juice, coffee (or espresso), or even beer (for a rich and malty taste).
– Top your pound cake with a glaze made from powdered sugar and milk (or lemon juice), melted chocolate ganache, whipped cream, fresh fruit compote, or nuts and coconut flakes.
As you can see, the possibilities are endless when it comes to customizing your pound cake recipe. Just remember to maintain the right ratio of ingredients and balance of flavors, and you will likely end up with a moist, tender, and delicious cake that everyone will love.
Serving and Pairing
As a chef specializing in British cuisine, I believe that serving and pairing are almost as important as the recipe itself. One of the easiest ways to elevate your pound cake recipe is to serve it with the perfect accompaniment.
Traditionally, pound cakes are served plain, but they can also be dressed up with toppings like whipped cream or fruit compote. If you prefer a less sweet dessert, serve with unsweetened whipped cream or a dollop of sour cream. For a bit of tang, add some lemon zest or lemon curd to your whipped cream.
Additionally, you can also pair your pound cake with a cup of tea or coffee for a delightful afternoon treat. The cake’s subtle sweetness balances nicely with the bitterness of strong coffee or the fragrance of floral tea.
For a show-stopping dessert presentation, try topping your pound cake with fresh berries and finishing it off with a drizzle of strawberry sauce. This trio will create excellent flavour harmony in every bite.
Also, you can consider serving Mini Pound Cakes instead of the regular size for individual servings and garnish top them with cherries, almonds and caramel syrup for added flavors.
The versatility of this cake makes it an excellent addition to any menu item. Whether you’re looking for something light and fruity or rich and indulgent – there’s a perfect pairing out there waiting for you to discover!
Make-Ahead, Storing and Reheating
Congratulations on perfecting the pound cake recipe! Are you wondering about make-ahead options, storing techniques, and reheating tips? Look no further!
Make-ahead options: Preparing your pound cake in advance is a wise choice when you’re hosting a party. You can use a loaf pan or bundt pan, wrap tightly with plastic wrap and store in the fridge for up to 3 days. Alternatively, you can freeze for up to three months. Ensure the cake is completely cool before wrapping in plastic wrap and storing it in an air-tight container. Thaw overnight in the fridge.
Storing techniques: Pound cakes have a reputation for being moist and tasty, which may diminish if not stored correctly. Once baked, let the cake cool down at room temperature before wrapping it tightly in plastic wrap or aluminum foil, storing in an airtight container or resealable bag. Store at room temperature for up to four days or refrigerate for longevity up to seven days.
Reheating tips: For serving leftover pound cake slices, reheating makes them tender and fresh again. The most effective way we’ve found is using the microwave oven – place one slice on a microwave-safe plate and heat it at 50% power for around 15 seconds. Check the slice; if unsatisfactory, heat for another 5-10 seconds until it’s heated through to your liking.
In conclusion, preparing your perfect pound cake in advance and utilizing proper storage techniques can save you potential grief later while reheating can give your cake that fresh-out-of-the-oven taste again with little effort on your part.
Tips for Perfect Results
The secret to a perfect pound cake lies in the details. Here are some tips to help you achieve bakery-worthy results:
1. Use room temperature ingredients: This means your butter, eggs, and buttermilk should be at room temperature before getting started. Room temperature ingredients mix better and yield a smoother batter.
2. Cream the butter and sugar well: Creaming the butter and sugar until light and fluffy is essential for creating a moist, tender crumb.
3. Sift the flour: Sifting the flour before adding it to the mixture will ensure that it’s light and airy, which helps create a lighter cake.
4. Don’t overmix: While it’s important to mix the ingredients thoroughly, overmixing can cause gluten to develop, resulting in a tough cake. Mix just until all ingredients are combined.
5. Preheat your oven: Preheating your oven allows it to reach the desired temperature before baking begins. A hot oven ensures that the cake bakes evenly.
6. Test for doneness: Use a toothpick or cake tester to check if your cake is done. Insert it into the center of the cake; if it comes out clean, then your cake is ready.
7. Let your cake cool completely: Allow your pound cake to cool down completely on a wire rack before slicing it up for serving or storing.
By following these tips, you’ll be well on your way to creating the perfect pound cake every time.
FAQ
Now that we have gone through the recipe and everything you need to know to make the perfect pound cake, let’s address some common questions that may arise while preparing it. In this section, I’ll be answering some of the most frequently asked questions about pound cake, ensuring your baking experience is as seamless as possible! So, let’s clear up any potential doubts before immersing yourself in this delicious and straightforward recipe!
How is pound cake different from regular cake?
Pound Cake is a type of dessert that is known for its heavy texture and dense structure as compared to American-style butter cake. Due to its high fat content, it is usually made with simple flavors and served either plain or with a basic glaze. This delectable cake is commonly baked in a Bundt or a loaf pan.
How do I make sure my pound cake is moist?
If you want to make a delectable pound cake with a moist and tender texture, I have a tried-and-true method that never fails. It involves adding a splash of milk, along with some baking powder, to your batter. This secret ingredient combo works wonders and will leave you with a smooth and velvety-soft cake that’s sure to impress!
How many eggs make a pound?
The weight of eggs can differ since they are not uniformly sized. A pound of eggs roughly consists of 8 to 9 large eggs, which usually weigh nearly 2 ounces each.
What is pound cake formula?
As I continue to learn, it has come to my attention that the moniker “pound cake” stems from the equal weight of its essential components. Namely, one pound of butter, one pound of sugar, one pound of flour, and one pound of eggs.
Bottom Line
In conclusion, this pound cake recipe is a real game-changer. With its moist and tender texture, easy-to-follow instructions, and versatile ingredient list that allows for endless variations, it truly is the perfect pound cake recipe. Whether you’re celebrating a special occasion, looking for a quick dessert to whip up on a weeknight, or just craving something sweet and satisfying, this cake is sure to hit the spot.
So why not give it a try? Gather your cake ingredients, preheat your oven, and get ready to bake the best pound cake you’ve ever tasted. From classic lemon pound cake to rich chocolate chip or white chocolate velvet pound cake, the sky’s the limit when it comes to flavor combinations.
Whether you’re a seasoned baker or just starting out in the world of baking, this pound cake recipe is a must-try. So why not start your baking journey with the best? I promise you won’t regret it.
Pound Cake Recipe
Ingredients
- 1 1/2 cups sifted flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/8 teaspoon salt
- 1 egg
- 2 egg whites
- 1/2 cup buttermilk
- 1 1/4 teaspoons vanilla
- 1/4 cup margarine (stick style)
- 1 tablespoon unsalted butter
- 1 cup sugar
Instructions
- Have all ingredients at room temperature (70F).
- Adjust oven racks to divide oven in thirds; preheat oven to 325°F Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray.
- In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.
- In small bowl, whisk together egg and egg whites; set aside.
- In small bowl, combine buttermilk and vanilla; set aside.
- Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute.
- Add sugar gradually, beating constantly, until smooth, about 3 minutes.
- Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes.
- On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl.
- On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl.
- On low speed, beat in half of the remaining flour mixture.
- On medium-high speed, beat in the rest of the buttermilk mixture, scraping sides of bowl.
- On low speed, beat in the remaining flour mixture until well combined (batter may look curdled).
- Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan.
- Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely.
- Cut into 12 slices.
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.