Pound Cake
Indulge in the rich, buttery goodness of pound cake, a classic favorite that never goes out of style. Simple yet decadent, this cake is perfect for celebrations or a cozy afternoon treat. With its dense texture and delightful flavor, pound cake pairs beautifully with fruits, whipped cream, or simply enjoyed on its own. Let’s dive into the delightful world of pound cake and create a masterpiece that will impress your family and friends.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Servings and Cooking Time
This recipe yields about 10 servings. Preparation time is approximately 20 minutes, and baking time is around 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 18g of fat, 45g of carbohydrates, and 5g of protein. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Pour the batter into the prepared bundt pan.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Alternative Ingredients
You can substitute unsalted butter with margarine or coconut oil for a dairy-free option. Additionally, use almond milk instead of regular milk for a nutty flavor.
Serving and Pairings
Pound cake is delightful on its own but pairs wonderfully with fresh berries, whipped cream, or a drizzle of chocolate ganache. It also makes a great base for strawberry shortcake.
Storage and Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze. To reheat, thaw at room temperature and warm in the oven if desired.
Cooking Mistakes
- Overmixing the batter can lead to a tough cake.
- Not allowing the butter to soften can affect texture.
- Skipping the flouring of the pan may cause sticking.
- Incorrect oven temperature can lead to uneven baking.
- Not checking for doneness may result in an underbaked center.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Try adding citrus zest for a fresh twist.
- Experiment with extracts like almond or lemon.
- Serve with a dusting of powdered sugar for presentation.
FAQs
What is pound cake?
Pound cake is a dense, buttery cake traditionally made with a pound each of butter, sugar, eggs, and flour. Its rich flavor and simple ingredients make it a favorite.
Can I add flavors to pound cake?
Yes! You can incorporate flavors such as vanilla, almond, or citrus zest to enhance the taste of your pound cake.
How do I prevent my pound cake from sticking to the pan?
Be sure to grease and flour your pan thoroughly before pouring in the batter. This will help prevent sticking.
Can I freeze pound cake?
Yes, pound cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
How long does pound cake last?
When stored properly, pound cake can last up to 3 days at room temperature or up to 3 months in the freezer.
Conclusion
Pound cake is a timeless dessert that brings comfort and joy to any occasion. With its simple ingredients and rich flavor, it is sure to become a staple in your baking repertoire. Enjoy this delightful cake with your favorite accompaniments or savor it on its own!
Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Pour the batter into the prepared bundt pan.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
