Best 2 Quarter Of A Pound Cake Recipes
Indulge in the delectable treat of quarter-pound cake, a classic dessert enjoyed for generations. Originating in the Victorian era, this delightful cake is renowned for its rich, moist texture and heavenly flavor. Quarter-pound cake gets its name from the traditional recipe, which calls for a quarter pound each of butter, sugar, eggs, and flour. Over time, variations have emerged, incorporating different flavors and techniques, but the essence of this timeless cake remains.
This article presents a collection of quarter-pound cake recipes, each with its own unique twist. Discover the classic recipe for a traditional quarter-pound cake, a gluten-free option for those with dietary restrictions, and a decadent chocolate quarter-pound cake that will satisfy any sweet tooth.
For those seeking a moist and flavorful treat, the classic recipe delivers. With simple ingredients and straightforward instructions, this recipe yields a tender and delectable cake. The gluten-free variation offers a lighter, healthier alternative, using almond flour and coconut flour to create a moist and satisfying cake. And for chocolate lovers, the chocolate quarter-pound cake is an absolute must-try, featuring rich cocoa powder and melted chocolate for an indulgent dessert experience.
Whether you're a seasoned baker or just starting out, these quarter-pound cake recipes are sure to impress. With detailed instructions and helpful tips, you'll be able to create stunning cakes that will be the highlight of any gathering. So, preheat your oven and get ready to embark on a delightful baking journey with our collection of quarter-pound cake recipes.
PERFECT POUND CAKE
Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert.
Categories Desserts
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker's Joy or Pam Baking Spray with Flour.)
- In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
- In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. 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 (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
- Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
- The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 slice, Calories 339, Fat 21 g, Carbohydrate 34 g, Protein 4 g, SaturatedFat 13 g, Sugar 19 g, Fiber 0 g, Sodium 139 mg, Cholesterol 120 mg
QUARTER OF A POUND CAKE
With strawberry season here this cake (from Taste of Home) is the perfect size for the two of us.
Provided by Karen Caudle
Categories Cakes
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to egg mixture alternately with milk. Pour into a 5 3/4x3x2 inch loaf pan coated with cooking spray. Bake at 340 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Tips:
- Use softened butter for easier creaming with the sugar.
- Cream the butter and sugar together until light and fluffy for a smooth, even texture in the cake.
- Add the eggs one at a time, beating well after each addition to ensure the mixture is well combined.
- Use a spatula to gently fold in the flour and baking powder to avoid overmixing, which can result in a tough cake.
- Bake the cake in a preheated oven to ensure even cooking throughout.
- Check the cake for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cake to cool completely before frosting or serving.
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- Add a teaspoon of vanilla extract to the batter for a classic vanilla flavor.
- For a fun twist, use different colors of sprinkles on top of the frosting.
Conclusion:
This quarter-of-a-pound cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, fluffy texture and rich chocolate flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give this quarter-of-a-pound cake a try - you won't be disappointed!
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