pound cake is the best friend of the dessert world. it also included a very simple recipe for pound cake, which acquired its name because the baker needed 1 pound each of eggs, flour, sugar, and butter to make it. i aimed for a pound cake with a buttery, yellow, soft crumb, and with a crisp and golden outer edge. you can bake this cake it in a loaf pan, bundt cake, mini loaves or even cupcake tins, but for this recipe, i chose to use a loaf pan because i think loaves provide the greatest flexibility when it comes to serving pound cake. many recipes for pound cake add milk, sour cream, or some other form of dairy to help keep the cake moist, but in my tests, i found it wasn’t necessary. eggs provide leavening in two ways: the real secret to pound cake without leavening agents? wrap the baked and cooled pound cake in plastic wrap and it will keep on the counter for four or five days (don’t store in the fridge; it will dry it out).
don’t be tempted to thaw it in the microwave or a warm oven; the cake will dry out. should your thawed cake seem a little dry, make a simple syrup with equal parts water and sugar and brush it on individual slices of the cake. to make the pound cake in a bundt pan, make sure the pan is well greased and floured. in a large bowl with an electric hand mixer or in the bowl of a stand mixer, beat sugar, butter, and vanilla extract on medium high speed until light and fluffy, about 8 minutes. with the mixer on low speed add in the flour and mix just until a batter is formed, but you still see some streaks of flour. bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean. the cake can be served immediately, or you can wait for the glaze to dry, then cover with plastic wrap and store on the counter for up to 5 days.
my all-time favorite recipe comes from the cake bible by rose levy beranbaum, a classic and essential cookbook for all bakers. the result is a rich and buttery yet fluffy pound cake that melts in your mouth. pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. this method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. in the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. bake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
or snap a photo and share it on instagram; be sure to tag me @onceuponachef. i am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the food and drug administration. the data is calculated through an online nutritional calculator, edamam.com. to obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. he knows that’s my go to (we have your book) and the blog of course. everything i bake using her recipes turns out perfect…..everything……everytime……intend to get her books….. she deserves the support. once upon a time, i went to culinary school and worked in fancy restaurants.
ingredients ; 2 cups unsalted butter softened (455g) ; 3 ½ cups granulated sugar (700g) ; 6 large whole eggs¹ ; 6 large egg yolks¹ (these 6 egg ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 cup ingredients: ; 2 cups salted butter, room temperature ; 2 cups granulated sugar ; 9 large eggs ; 3 1/4 cups all purpose flour, .
ingredients 1 ½ cups (339g) unsalted butter, at room temperature 3 cups (570g) granulated sugar 5 large eggs, at room temperature 1 teaspoon while we love each and everyone one of our crazy pound cakes, sometimes simple is best. this classic recipe uses both vanilla and almond ingredients 1 1/2 cups sugar 1 cup unsalted butter 1 tablespoon vanilla extract 4 large eggs 2 cups all-purpose flour., . ingredients1 1/2 cups cake flour (see note 1)1 teaspoon baking powder.1/2 teaspoon salt.1 1/4 cups granulated sugar.1 cup butter melted (2 sticks)4 large eggs at room temperature.2 teaspoons vanilla extract.
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