Perfect Pound Cake:
Pound cake is a classic dessert that has been enjoyed for centuries, known for its rich and dense texture. The name “pound cake” originated from the traditional recipe that called for a pound each of four essential ingredients: flour, butter, sugar, and eggs. Over time, variations of this timeless recipe have emerged, but the fundamental principles of simplicity and deliciousness remain. In this guide, we’ll explore a basic pound cake recipe that is easy to follow, ensuring a delightful outcome for both novice and experienced bakers alike.
Perfect Pound Cake:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup whole milk, at room temperature
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a standard-sized Bundt pan or two loaf pans.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take 3-5 minutes using an electric mixer.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Add Flour: Gradually add the flour to the butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix; stop as soon as the flour is incorporated.
- Add Vanilla Extract and Milk: Stir in the vanilla extract. Slowly add the milk, mixing until the batter is smooth and well combined.
- Bake: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the pound cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
Table Details:
Step | Action | Time Duration |
---|---|---|
1 | Preheat Oven | 10 minutes |
2 | Cream Butter and Sugar | 3-5 minutes |
3 | Add Eggs | 5 minutes |
4 | Add Flour | 2 minutes |
5 | Add Vanilla Extract and Milk | 3 minutes |
6 | Bake | 60-70 minutes |
7 | Cool | 15-20 minutes |
Q&A:
- Q: Why is it called “pound cake”?
- A: The name “pound cake” originated from the original recipe that called for a pound each of flour, butter, sugar, and eggs.
- Q: What is the purpose of creaming butter and sugar?
- A: Creaming incorporates air into the mixture, resulting in a light and fluffy texture for the pound cake.
- Q: Can I use salted butter instead of unsalted butter?
- A: While you can use salted butter, using unsalted butter allows better control over the cake’s overall saltiness. Adjust salt accordingly if using salted butter.
- Q: Can I substitute whole milk with another type of milk?
- A: Yes, you can use other types of milk, but whole milk provides richness to the cake.