Basic Pound Cake

Basic Pound Cake

  Light on effort, heavy on satisfaction, pound cake owes its name to the traditional ingredients—one pound each of flour, butter, sugar, and eggs—which remain essentially the same today. This batter makes a delicious classic pound cake, and it’s also the base for the variations on the following pages. A couple of tips for success: Leave the butter and eggs out at room temperature for an hour before mixing; if they’re cold, the batter will not be properly smooth. Creaming the butter and sugar thoroughly is crucial, because it gives the batter the necessary volume. MAKES TWO 9-BY- 5-INCH LOAVES.

Basic Pound Cake

Ingredients :

  1. 2 cups (1 pound) unsalted butter, room temperature, plus more for pans
  2. 1 pound (about 3 cups) all-purpose flour
  3. 1 teaspoon coarse salt
  4. 2¼ cups sugar (1 pound)
  5. 1 teaspoon vanilla extract
  6. 9 large eggs, room temperature, lightly beaten
  7. Whipped Cream, for serving (optional)
  8. Macerated Berries, for serving (optional)

Instructions :

1. Preheat oven to 325°F. Butter two 9-by-5-inch loaf pans. In a medium bowl, whisk together flour and salt.
2. With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs in 4 batches, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 4 batches, beating until just incorporated.
3. Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester comes out clean, about 65 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely. Serve with whipped cream and macerated berries, if desired.

Other recipes Candy : Here

Resources : book Martha stewart's Cakes
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