Pound Cake Recipe
Pound cake recipe, a beloved dessert with a rich history, has delighted taste buds around the world for centuries. Originating in Northern Europe during the 18th century, this cake earned its name from its original recipe, which called for a pound each of butter, sugar, eggs, and flour. Over time, this classic treat has evolved into countless variations, each as delightful as the next. Today, I’ll share with you a traditional pound cake recipe that’s sure to become a staple in your baking repertoire.
Pound Cake Recipe
- Mixing bowls
- Electric mixer or stand mixer
- 9x5-inch loaf pan
- Parchment paper or non-stick cooking spray
- Cooling rack
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: Lemon zest or almond extract for added flavor
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour and salt to the mixture, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
– Lemon Pound Cake: Add lemon zest and a splash of lemon juice to the batter for a refreshing twist.
– Chocolate Chip Pound Cake: Fold chocolate chips into the batter for a decadent treat.
Frequently Asked Questions About Pound Cake Recipe:
1. Can I use salted butter instead of unsalted butter?
Yes, you can, but adjust the amount of added salt accordingly or omit it altogether.
2. Can I make this recipe gluten-free?
Yes, you can substitute gluten-free flour for the all-purpose flour in equal amounts.
3. How should I store pound cake?
Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
4. Can I freeze pound cake?
Yes, pound cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 3 months.
5. Can I add nuts to the batter?
Absolutely! Chopped nuts such as pecans or walnuts would be a delicious addition.
6. Can I use a different type of pan?
Yes, you can use a bundt pan or mini loaf pans for individual servings. Adjust the baking time accordingly.
7. Can I reduce the amount of sugar in the recipe?
Yes, you can adjust the sugar to suit your taste preferences, but keep in mind that it may affect the texture of the cake.
8. How do I know when the pound cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, it’s done.
9. Can I add frosting or glaze to the pound cake?
Absolutely! A simple glaze made with powdered sugar and milk would be a delightful addition.
10. Can I make this recipe dairy-free?
Yes, you can use dairy-free butter and substitute non-dairy milk for the eggs, such as almond milk or soy milk.
With its rich history and timeless appeal, pound cake is a dessert that never goes out of style. Whether enjoyed with a cup of tea in the afternoon or dressed up with fresh berries and whipped cream for a special occasion, this classic treat is sure to delight. So why not whip up a batch today and savor the simple pleasures of homemade baking? Happy baking!
YouTube Video Credits: