A do-it-yourself pound cake is a straightforward dessert with only a handful of substances!
This recipe is straightforward to organize and ends in a scrumptious pound cake with a moist, dense texture.
What Is Pound Cake?
Historically, pound cake known as that as a result of the recipe takes a pound every of flour, butter, eggs, and sugar. This recipe is near the unique with the addition of vanilla and a pinch of salt for taste.
Most pound desserts are baked in a loaf pan or a pound cake pan (a bundt cake mould) and are served with powdered sugar or a glaze.
Elements For Pound Cake
Batter – Whereas this recipe doesn’t measure in kilos, it does preserve the standard pound cake substances of flour, butter, sugar, and eggs.
Vanilla – A traditional taste and whereas easy, it’s so scrumptious! Go for actual vanilla extract as a substitute of synthetic vanilla for the perfect taste.
How To Make Pound Cake
To make an ideal pound cake from scratch, have all the substances at room temperature.
- Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) till mild and fluffy, about 8 minutes.
- Add eggs separately, then combine in flour & salt.
- Bake till golden on high.
- Cool utterly on a wire rack earlier than glazing or serving.
Ideas for Success
- Make sure the substances are at room temperature earlier than beginning.
- Beat the butter till the combination is very mild and fluffy. This takes about 8 minutes with a stand mixer.
- Measure and blend in flour simply till mixed.
Storing Pound Cake
To retailer a pound cake, preserve it in a lined container at room temperature for as much as 5 days.
To freeze an entire cake, wrap it in plastic wrap, then aluminum foil, and label it with the date. Place within the freezer.
To freeze items of cake, reduce them into slices and wrap them in plastic wrap, then aluminum foil and place them within the fridge to get pleasure from one other day!
Take away from the freezer and let thaw within the fridge.
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Basic Pound Cake Recipe
A do-it-yourself pound cake is a straightforward dessert that makes use of only a few pantry staples!
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Preheat the oven to 325°F. Grease an 8×4-inch loaf pan.
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With a hand or stand mixer, cream butter, sugar, and vanilla till very mild and fluffy, about 7-8 minutes. Add eggs separately and beat to mix after every addition.
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Mix flour and salt. Add the flour combination a bit of bit at a time to the butter combination, beating simply till mixed after every addition.
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Pour batter into ready pan and bake for 60-70 minutes or till a toothpick comes out clear.
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Take away the pound cake from the pan and funky utterly on a wire rack.
Retailer leftover pound cake in a lined container at room temperature for as much as 5 days. To freeze the entire cake, wrap it in plastic, then foil, and label with the date earlier than tossing it within the freezer.
To freeze slices, reduce them, wrap in plastic and foil, and label with the date earlier than tossing within the freezer.
Take cake out of the freezer and let it thaw within the fridge earlier than having fun with.
Energy: 285 | Carbohydrates: 30g | Protein: 4g | Fats: 17g | Saturated Fats: 10g | Ldl cholesterol: 95mg | Sodium: 205mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 552IU | Calcium: 15mg | Iron: 1mg
Diet data supplied is an estimate and can range primarily based on cooking strategies and types of substances used.
Course Cake, Dessert
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