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“Baking Perfection” Easy Pound Cake Recipe

The timeless quality of a traditional easy pound cake recipe cannot be overstated. It has been a popular dessert for many years thanks to its rich, buttery flavor, dense crumb, and golden crust. Whether you’re a seasoned baker or a kitchen newbie, this ideal pound cake recipe will quickly become a go-to in your collection.

We’ll walk you through making a moist, soft, and flavorful pound cake in this blog article. Therefore, prepare your oven and get ready to start a delightful and satisfying baking trip.

Easy Pound Cake

You’ll be prepared to wow your family and friends with a timeless dessert if you have this ideal easy-pound cake recipe in your baking repertoire. This pound cake’s delicious texture and rich, buttery goodness make it a treat for any occasion. So don your apron, grab your ingredients, and get ready to devour a delicious slice of baked success. Have fun baking!

pound cake

Easy Pound Cake Recipe

The timeless quality of a traditional pound cake cannot be overstated. It has been a popular dessert for many years thanks to its rich, buttery flavor, dense crumb, and golden crust. Whether you're a seasoned baker or a kitchen newbie, this ideal pound cake recipe will quickly become a go-to in your collection.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 375 kcal

Ingredients
  

  • 1 cup unsalted butter,softened
  • 2 cups granulated sugar
  • 4 large eggs room tempareture
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream room temparature

Instructions
 

PREPARE YOUR OVEN AND PAN

  • Set your oven's temperature to 325 °F (160 °C).A 9×5-inch (23×13 cm) loaf pan or a 10-inch (25 cm) bundt pan should be greased and floured. This guarantees that your cake won't stick.

CREAM THE BUTTER AND SUGAR

  • Softened butter and granulated sugar should be combined in a sizable mixing bowl and mixed until frothy and light. This could take three to five minutes.

ADD EGGS AND VANILLA

  • One at a time, add the eggs, mixing thoroughly after each addition. Add the pure vanilla extract next and whisk.

COMBINE THE DEY INGREDIENTS

  • Mix the flour, baking soda, baking powder, and salt in a another basin. By doing this, you can avoid clumps in your cake and guarantee that the leavening agents are distributed evenly.

ALTERNATE ADDING DRY INGREDIENTS AND SOUR CREAM

  • Alternately add the sour cream and dry ingredients in small amounts to the butter mixture. The dry components come first and come last. Just combine; overmixing can result in a tough cake.

POUR AND BAKE

  • Spread the cake batter uniformly after transferring it to the prepared pan.

BAKE TO PERFECTION

  • Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted in the center comes out mostly clean or with a few wet crumbs still attached.

COOL AND SERVE

  • Prior to moving the cake to a wire rack to finish cooling, give it about 15 minutes to cool in the pan. When it has cooled, you can glaze it or sprinkle it with powdered sugar to add even more sweetness.

Notes

Tips For The Perfect Pound Cake

Make sure your eggs, butter, and sour cream are all at room temperature before beginning. This aids in producing a batter with an even texture and smooth surface.
Use the appropriate measuring spoons and cups for the dry and liquid components. In baking, precise measurements are essential.
Be patient as you thoroughly cream the butter and sugar; this process should take three to five minutes. The cake acquires a light, airy texture as a result.
Alternate adding the dry and wet components: Add the sour cream and dry ingredients in batches, beginning and ending with the dry ingredients. By using this method, the batter is properly mixed without being overworked.
Add the dry ingredients and mix only until incorporated. A difficult cake may be the result of overmixing.
To see if the cake is finished, stick a toothpick or cake tester in the center. When the cake is done, the toothpick should come out clean or with a few moist crumbs still attached.
After the cake has finished cooling in the pan, turn it out onto a wire rack to finish cooling. The cake may turn soggy if it cools in the pan for an excessively long time.

Easy Pound Cake Recipe Step-By-Step Instructions:

Easy Pound Cake

STEP: 1

Set your oven’s temperature to 325 °F (160 °C). A 9×5-inch (23×13 cm) loaf pan or a 10-inch (25 cm) bundt pan should be greased and floured. This guarantees that your cake won’t stick.

STEP: 2

Softened butter and granulated sugar should be combined in a sizable mixing bowl and mixed until frothy and light. This could take three to five minutes. One at a time, add the eggs, mixing thoroughly after each addition. Add the pure vanilla extract next and whisk. Mix the flour, baking soda, baking powder, and salt in another basin. By doing this, you can avoid clumps in your cake and guarantee that the leavening agents are distributed evenly. Alternately add the sour cream and dry ingredients in small amounts to the butter mixture. The dry components come first and come last. Just combine; overmixing can result in a tough cake.

STEP: 3

Spread the cake batter uniformly after transferring it to the prepared pan. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted in the center comes out mostly clean or with a few wet crumbs still attached.

STEP: 4

Prior to moving the cake to a wire rack to finish cooling, give it about 15 minutes to cool in the pan. When it has cooled, you can glaze it or sprinkle it with powdered sugar to add even more sweetness.

A traditional American delicacy, pound cake is renowned for its rich, buttery flavor and dense, moist consistency. The classic recipe calls for one pound of each of the four primary ingredients: butter, sugar, eggs, and flour, which is why it is known as “pound cake”. The recipe has changed over time, yet it still has the same rich and decadent qualities.

The flavor of pound cakes can be changed by adding other components, such as vanilla, citrus zest, or chocolate. They can be served simply, dusted with powdered sugar, or drizzled with glaze and are frequently cooked in a loaf or bundt pans. With a cup of coffee or tea, pound cake is a popular treat for celebrations as well as everyday delight.

Nutrition Facts

12 servings per container

Serving Size360g


  • Amount Per ServingCalories375
  • % Daily Value *
  • Total Fat 18g 28%
    • Saturated Fat 11g 56%
  • Cholesterol 107mg 36%
  • Sodium 225mg 10%
  • Total Carbohydrate 50g 17%
    • Dietary Fiber 0.5g 2%
    • Sugars 31g
  • Protein 4g 8%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Easy Pound Cake Recipe: FAQS

    Can I use salted butter instead of unsalted butter?

    Although it’s advised to use unsalted butter and add the salt separately, you can. You may more easily regulate the cake’s overall saltiness thanks to this.

    Can I substitute sour cream with yogurt or buttermilk?

    The pound cake’s moistness and richness are enhanced by the sour cream. Yogurt or buttermilk can be used as a substitute, but be aware that the flavor and texture may change significantly.

    What variation can I make with this pound cake recipe?

    The pound cake has several uses. You can incorporate chocolate chips or nuts for added texture, add lemon or orange zest for a zesty twist, or sprinkle it with a glaze composed of powdered sugar and citrus juice for more sweetness and taste.

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