Pound cake recipe is a timeless dessert that never goes out of style. Traditionally, it is made with a pound of butter, sugar, eggs, and each of flour; this rich, dense cake is dear to its simplicity and taste of butter. Over the years, the recipe has developed to include lighter textures and various types of taste additions such as vanilla, lemon, almonds, and even cream cheese.
Whether plain, shining, or topped with fruit and wheeled cream, pound cake is versatile enough to shine in casual ceremonies or elegant ceremonies. Its firm texture makes it perfect for slicing and storage, and it pairs beautifully with coffee or tea. Whether you are cooking from scratch for the first time or returning to a nutritious family recipe, a good pound cake never disappoints. With just a few materials and easy steps, this classic treatment brings homemade comfort and sweet satisfaction to any table.
Pound Cake Recipe
Pound Cake Recipe
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- 9x5 inch loaf pan
- Whisk
- Spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ½ baking powder
- ½ cup whole milk
Instructions
- Preheat the oven at 325 ° F (163 ° C). Grease and flour to a 9x5-inch loaf pan or line it with parchment paper.
- Cream butter and sugar in a large bowl together until light and fluffy (about 3-5 minutes).
- Add eggs at a time, mix well after each addition. Stir in vanilla extracts.
- In a separate bowl, mix flour, salt and baking powder together.
- Alternatively combine the dry material in the butter mixture with milk, start and finish with the flour mixture. Just mix until it is joint.
- Put the batsman in the prepared pav pan and lubricate the top with a spatula.
- Bake for 60–70 minutes, or until the toothpick inserted into the center is cleaned.
- Cool into the pan for 15 minutes, then move into a wire rack to cool completely before slicing.
Flavour Profile of Pound Cake Recipe
- Rich and Buttery: Here, taste is mostly derived from rich butter, which invokes a heavy, creamy, and indulgent sensation of buttery flavors with each bite.
- Sweet but Balanced: Pound cake is moderately sweet-there is just enough sweetness to be enjoyed all on its own but still faint enough to accommodate toppings such as fruits, whipped cream, or a glaze.
- Mild Vanilla Notes: Traditional recipes often throw in pure vanilla extract, lending in the aura to be smooth and subtle floral.
- Eggy Undertone: With many eggs in the mixture, there is a faint custard-like, eggy back note that mainly serves to intensify richness and depth.
- Dense and Moist Texture (Contributing to Flavor Perception): With its tightly bonded crumb and firm texture, the cake builds up and gratifies the buttery-vanilla taste that makes one want to relish every single bite and savor all its flavors on the palate much longer.
- Golden-Baked Edges: The slightly crisp edges are caramelized with faint nutty or toasty notes, providing a stark contrast to the soft interior.
- Customizable Flavor Base: Given its simple base, pound cake readily bears other flavorings, such as lemon zest, almond extract, or spices (cinnamon, nutmeg), placed upon it without detracting from the core flavor.
Pound Cake Recipe Nutrition & Calories
| Nutrient | Amount per Slice (100g) |
|---|---|
| Calories | 390 kcal |
| Total Fat | 20 g |
| – Saturated Fat | 12 g |
| – Unsaturated Fat | 6 g |
| Cholesterol | 90 mg |
| Sodium | 230 mg |
| Carbohydrates | 45 g |
| – Sugars | 25 g |
| – Fiber | 1 g |
| Protein | 5 g |
| Calcium | 4% DV |
| Iron | 6% DV |
| Vitamin A | 15% DV (from butter & eggs) |
| Vitamin C | 0% |
| Potassium | 90 mg |
