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Pound Cake Recipe & Video

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Pound cakes were the cakes made by our mothers, our grandmothers, and our great-grandmothers. The name 'pound' was given to this cake because the original recipes contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. While the pound cakes we make today often have different proportions from the original, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust. 

When I decided to review Rose Levy Beranbaum's 'Cake Bible', this is one of the recipes I decided to make. I was intrigued by her Pound Cake recipe as it uses a slightly different method to mix the batter. Instead of the more common 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added, her recipe uses what we call the 'one bowl' or 'quick method' (also more commonly known as a 'dump' cake). This means all the dry ingredients are first put into a mixing bowl and then room temperature butter, along with the liquid ingredients, are beaten into the batter. She tells us this method reduces the gluten formation in the flour thereby producing a cake with softer, more tender texture. I must admit this cake does have a soft and tender crumb. But, if you're not comfortable with this way of mixing the batter, you can make this cake using the creaming method with excellent results. The most important thing to remember when using this 'one bowl' method is to have all the ingredients at room temperature and to make sure you exactly follow the instructions on mixing.

Whether you enjoy a slice of this cake plain with just a dusting of powdered sugar or with whipped cream or ice cream, it is truly a king among cakes. You might also like to try toasting a slice or, an even better idea, is to make grilled pound cake. Jane Rodmell in her book 'Best Summer Weekends' tells us to beat an egg with two tablespoons each of milk and Grand Marnier and then dip each slice of cake into this mixture, as you would French Toast. Then place the slices of cake on the grill, browning each side. Serve for dessert along with fresh berries and whipped cream.  Absolutely delicious. 

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Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

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Pound Cake Recipe:

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups (150 grams) sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (150 grams) granulated white sugar

13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature

 

 

 

 
 
     
 

 

 

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