Best 4 Traditional Pound Cake Recipes
Indulge in the timeless classic of traditional pound cake, a culinary masterpiece with a rich history dating back centuries. Originating in 17th century England, this delectable treat derives its name from the original recipe's use of a pound each of butter, sugar, eggs, and flour, resulting in a dense, yet velvety crumb. Over time, variations emerged, leading to the diverse collection of recipes presented in this article. From the traditional to the modern, each recipe promises a unique taste experience.
Embark on a culinary journey through time with our first recipe, a homage to the original pound cake. Experience the perfect balance of sweetness and richness in every bite. For those seeking a lighter texture, try our variation that incorporates whipped egg whites for a cloud-like crumb. If you prefer a hint of citrus, our lemon pound cake tantalizes taste buds with a burst of zesty flavor.
Craving a decadent twist? Our chocolate pound cake elevates the classic with rich cocoa and dark chocolate chips. Vanilla lovers will delight in our vanilla bean pound cake, where Madagascar vanilla beans infuse each bite with an aromatic symphony. And for those with dietary restrictions, our gluten-free pound cake offers a delicious alternative without compromising on taste.
No matter your preference, this collection of traditional pound cake recipes promises an unforgettable dessert experience. Bake your way through history and savor the timeless flavors that have captivated generations.
CLASSIC POUND CAKE
Traditional Pound Cake is made with equal parts butter, sugar, eggs, and flour. Anything else is just a variation!
Provided by Rachel Farnsworth
Categories Dessert
Time 1h10m
Number Of Ingredients 4
Steps:
- Lightly grease 2 (9x5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees.
- In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth.
- Add in eggs one at a time and beat until smooth. Slowly add in flour, mixing in between additions.
- Pour in prepared pans.
- Bake in the preheated 350 degree oven for 1 hour. Tent with aluminum foil to prevent over browning. Cool in the pans for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 3424 kcal, Carbohydrate 356 g, Protein 47 g, Fat 204 g, SaturatedFat 123 g, Cholesterol 1224 mg, Sodium 1908 mg, Fiber 5 g, Sugar 201 g, ServingSize 1 serving
CLASSIC POUND CAKE
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
HOMEMADE POUND CAKE
Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.
Provided by Must Love Home
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
- Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
- Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g
TRADITIONAL POUNDCAKE
Steps:
- Preheat oven to 350 degrees. Butter and flour bottom of pan. Cream butter and sugar in a standing mixer or hand held mixer. Add eggs one at a time. Add vanilla, then flour, salt and lemon juice. Pour into prepared pans and bake 1 1/4 to 1 1/2 hours (50 minutes for mini pans) or until a toothpick comes out clean. Cool in the pan for 5 minutes before taking out. Garnish with whipped cream and berries.for mini pans) or until a toothpick comes out clean. Cool in the pan for five minutes before taking out. Garnish with whipped cream and berries.
Tips:
- Use Room Temperature Ingredients: Before starting, ensure your butter, eggs, and milk are at room temperature. This allows them to blend more easily, resulting in a smoother batter.
- Cream Butter and Sugar Thoroughly: Take your time creaming the butter and sugar together until light and fluffy. This step incorporates air into the mixture, which contributes to the cake's rise and texture.
- Gradually Add Eggs: Instead of adding all the eggs at once, incorporate them one at a time, beating well after each addition. This prevents the batter from breaking or curdling.
- Sift Dry Ingredients: Sifting the flour, baking powder, and salt together ensures even distribution and prevents lumps in the batter. This step also helps aerate the dry ingredients, resulting in a lighter cake.
- Mix Wet and Dry Ingredients Alternately: Start by adding a third of the dry ingredients to the creamed butter mixture, then alternate between adding dry ingredients and milk, ending with dry ingredients. Mix only until the ingredients are combined; overmixing can result in a tough cake.
- Grease and Flour the Pan: To prevent the cake from sticking, grease and flour your bundt pan before pouring in the batter. This step ensures the cake releases easily from the pan after baking.
- Bake at the Right Temperature: Bake the cake at the specified temperature in the recipe. Starting the cake at a higher temperature and then reducing it helps create a golden crust while preventing the cake from overcooking.
- Cool the Cake Completely: Allow the cake to cool completely in the pan before inverting it onto a wire rack. This step helps prevent the cake from breaking.
Conclusion:
Pound cake is a classic dessert enjoyed by many for its dense yet moist texture and rich flavor. By following the tips and instructions provided in this article, you'll be able to create a delicious and impressive pound cake that will satisfy your sweet cravings. Experiment with different flavorings, such as vanilla, lemon, or chocolate, to create variations that suit your taste preferences. With a little practice, you'll be able to master the art of pound cake baking and delight your friends and family with this timeless dessert.
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