Old-fashioned poundcake recipes don't typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda to lighten things up - but how much can be up to the cook. Adding 1/2 teaspoon baking powder will give the cake a dense and velvety interior; using the whole teaspoon makes it slightly airier and softer. Either way, this buttery loaf cake has a gentle tang from the crème fraîche, which is also featured in the candylike glaze. You'll need a 9-by-5-inch loaf pan to accommodate all the batter. If your loaf pan is smaller, bake any extra batter in a greased ramekin on the side.
Provided by Melissa Clark
Categories cakes, quick breads, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
- In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
- With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
- Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
- In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
- After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
- Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
- Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.
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emekwue josephine
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make pound cake.
Usrat Ahmed
[email protected]This cake is a bit too sweet for my taste, but it's still very good.
Nikera Cartwright
[email protected]This is the best pound cake I've ever had! It's so moist and flavorful, and the glaze is the perfect finishing touch.
Shahnawaz Bhuiyan
[email protected]I'm so glad I found this recipe! It's the perfect pound cake recipe for any occasion.
Blueygu
[email protected]This cake was a hit at my party! Everyone loved it and asked for the recipe.
Haji Gulab
[email protected]This recipe was easy to follow and the cake turned out great! I'll definitely be making it again.
Anarul Anarul
[email protected]I'm not a huge fan of pound cake, but this one was pretty good. It was moist and flavorful, and the glaze was a nice touch.
Ruvimbo Motsi
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Radiya Akter
[email protected]This is a great recipe! The cake is moist and flavorful, and the glaze is delicious. I would definitely recommend this recipe to anyone looking for a delicious pound cake.
billy b
[email protected]This cake is amazing! I made it for a party and everyone loved it. It was so moist and flavorful, and the glaze was the perfect touch. I'll definitely be making this again.
MK Mk
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. The cake is moist and flavorful, and the glaze is the perfect finishing touch. I've made it several times now and it's always a hit.
Shahi Janak
[email protected]Just made this cake and it's divine! The texture is so moist and fluffy, and the flavor is out of this world. Will definitely be making this again!
Michael Barnette
[email protected]This is the best pound cake recipe I've ever tried. It's so moist and flavorful, and the crème fraîche gives it a wonderful richness. I've made it several times now and it's always a hit with my family and friends.
Inshaal Khan
[email protected]Followed the recipe exactly and the cake turned out fantastic!!
one shot ff OP
[email protected]This crème fraîche pound cake was a delightful treat! The texture was moist and tender, and the flavor was rich and decadent. The crème fraîche added a lovely tanginess that balanced out the sweetness of the cake perfectly. I will definitely be makin