Pound Cake
Cook Time
2 Hour
Level
Medium
Yield
8
Although it’s a common recipe, there are many versions out there and no version tastes the same. Some taste buttery but have a dry texture, while others are moist but lack a richness in taste.The right amount of flour ensures success in making pound cake. It is moist, velvety and buttery; it has all characteristics of a perfect pound cake which is the result of the beating of eggs, creation of emulsion owing to use of sugar and butter creates an emulsion. The whipped cream keeps the cake moist.
Ingredients for Pound Cake:
- 1 cup unsalted butter, softened but still a little bit cool, plus additional for buttering pan
- 3 cups sifted cake flour, plus additional for dusting
- Salt
- Sugar 2 cups
- 6 large eggs
- 2 tsp vanilla
- 1 cup whipping cream
Method to prepare Pound Cake:
1. Using an electric stand mixer to beat butter and sugar until it is creamy. This step, along with the next, are the most important steps in this recipe. The butter must be whipped to airy so that the cake will rise during baking and at the end, the colour of the butter is almost white. Scrape down the side of the bowl as often as needed.
2. At medium-high speed, put in one egg at a time. Just like the butter, the eggs must also be well-incorporated into the batter to make sure everything is thoroughly mixed.
3. Beat in the vanilla.
4. Divide the flour into 3 parts and the cream into two portions. Add the salt into one of the flour batch. Turn the mixer to low speed, mix in the flour and cream by following this sequence. Make sure each ingredient is incorporated before adding the next. After the last batch of flour has been added, let the mixer go on for 2 more minutes. The batter should be smooth and thick.
5. Butter and dust a pan. Pour batter into the pan and bake for 1 hour at 350 degree F. Yes, the oven is started cold in this recipe. There is no need to preheat the oven. After 1 hour, check if the cake is done by inserting a skewer into the cake. If the skewer comes out wet, let the cake continue to bake for 10 or 15 more minutes and check again. A clean skewer means the cake is done.
6. Let the cake cool in the pan. Invert the pan and slide it out for slicing.
