Pound Cake

Pound Cake
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We happen to love pound cake. It is, without a doubt, one of our favorite cakes. It tastes great, keeps well, doesn’t need frosting, can be toasted when stale; basically an all-around great cake. So we were excited to see that Dorie Greenspan had a recipe in Baking, From my Home to Yours; we were hoping for a great pound cake recipe since most her other recipes are tops.

Now, we’ve made pound cake in the past, and some have been better than others, with the best so far being one where we whipped the egg whites and folded them into a batter — we’ll write that one up when we make it again.

Pound Cake

Pound Cake

Ingredients

  • 4 eggs, room temperature
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 sticks butter, at room temperature
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp salt

Abbreviated Instructions

Preheat oven to 350°F.

Butter a 9×5 or 8 1/2 x 4 1/2 loaf pan.

In a separate bowl, whisk together the flour, salt, and baking powder. Set aside.

With a mixer, preferably a stand mixer, cream the butter and sugar together, so the butter/sugar mixture turns pale and gets fluffy and light, about 5 minutes.

Add eggs. One at a time, drop in the eggs. Mix on medium for a minute or two. Then add the next egg.

Add the teaspoon of vanilla and mix thoroughly.

Carefully fold in the flour mixture, folding until it just becomes incorporated.

Scrape batter into loaf pan, and smooth off the top.

Bake for 70 to 75 minutes, or until a thin knife inserted into the center comes out clean.

Let cool on a rack in the pan for 30 minutes. Then remove from pan and let cool to room temperature.

http://scratchinit.halversen.com/2012/12/pound-cake/

Ingredients:

  • 4 eggs, room temperature
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 sticks butter, at room temperature
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp salt

Ingredient discussion:

You’ll be creaming the butter and sugar, so you’ll definitely want to get the butter up to room temperature. Same with the eggs, they’ll blend in better. And vanilla, use pure extract only.

Procedure:

Preheat oven to 350°F

Butter a 9×5 or 8 1/2 x 4 1/2 loaf pan.

Whisk most dry ingredients. In a separate bowl, whisk together the flour, salt, and baking powder. Set aside.

creaming butter and sugar
Cream the sugar and butter together until it is fluffy and pale.

Cream butter and sugar. With a mixer, preferably a stand mixer, cream the butter and sugar together. Basically, mix the daylights out of ’em. Let that mixer run on medium-high a good five minutes, so the butter/sugar mixture turns pale and gets fluffy and light.

adding eggs
Add eggs one by one, mixing them in completely before adding the next.

Add eggs. One at a time, drop in the eggs. Mix on medium for a minute or two. Then add the next egg. Once you’ve added all the eggs, it’ll be like an egg butter mousse so ….

Add vanilla. Add the teaspoon of vanilla and mix thoroughly.

folding in flour
Fold in the flour mixture. Stop when it’s all incorporated.

Fold in flour mixture. Carefully fold in the flour mixture, folding until it just becomes incorporated.

Put batter in pan. Scrape batter into loaf pan, and smooth off the top.

Bake. Pop it in the oven on a middle rack and bake for 70 to 75 minutes, or until a thin knife inserted into the center comes out clean.

pound cake
A nice-looking pound cake.

Cool. Let cool on a rack in the pan for 30 minutes. Then remove from pan and let cool to room temperature.

There! A pound cake, made from scratch.

We liked the simplicity of this cake, but it is not as good as we would have hoped — a bit dry, and a bit denser than we’d want, so this is just a three star, implying it was worth trying, but we’ll be going back to a recipe where the egg whites are folded into the batter.

Worth the trouble?

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