The Classic Pound Cake recipe you’re interested in is a timeless dessert known for its tender crumb and rich flavor. Here’s a detailed breakdown of the recipe and cooking process:
Recipe: Classic Pound Cake
Total Time: 1 hour 40 minutes
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Servings: 8
Yield: 1 loaf cake
Description:
A very tender, simple version of this old classic. Serve it plain, with a dusting of powdered sugar, berries, or ice cream. Just about anything goes! Once you get the hang of it, double this recipe and bake it in a bundt pan (same cooking temp/time).
Ingredients:
- 1 2/3 cups cake flour
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 5 large eggs
- 1 1/2 teaspoons pure vanilla extract
- Zest of 1 lemon
Nutritional Information (per serving):
- Calories: 500.4
- Fat: 26.4g
- Saturated Fat: 15.6g
- Cholesterol: 193.2mg
- Sodium: 192.9mg
- Carbohydrates: 60.2g
- Fiber: 0.5g
- Sugar: 37.9g
- Protein: 6.5g
Instructions:
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Preparation:
- Set oven rack to the center position and preheat to 325°F (165°C).
- Grease a standard 9x5x3 inch metal loaf pan with Crisco or softened butter, then dust with flour.
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Mixing the Dry Ingredients:
- Sift together the cake flour and salt into a medium bowl. Set aside.
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Creaming the Butter and Sugar:
- In a mixing bowl, beat the unsalted butter until smooth, creamy, and light-colored. This usually takes about 30 seconds with a stand mixer or 60 seconds by hand.
- Gradually add the granulated sugar and beat until the mixture is very white and fluffy, about 3 minutes with a stand mixer or 5 minutes by hand.
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Incorporating Eggs and Flavorings:
- Ensure everything is at room temperature. If the mixture feels too cool, allow it to warm up until it reaches room temperature.
- Add the eggs one at a time, beating for 20 seconds after each addition. The mixture should appear dull and smooth. If it looks grainy or curdled, the temperature might be too cold; let it warm and then beat briefly again.
- Mix in the vanilla extract and lemon zest, beating for a few more seconds until incorporated.
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Adding the Flour Mixture:
- Sift the flour mixture into the butter, sugar, and egg mixture in three equal parts.
- Gently fold the flour into the batter after each addition until well mixed, scraping up from the bottom of the bowl frequently.
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Baking:
- Pour the batter into the prepared loaf pan.
- Bake for 70 minutes, rotating the pan 180 degrees halfway through the baking process to ensure even baking.
- Test the cake with a wooden toothpick after 70 minutes. If it’s not done, continue to bake and check every 5 minutes until the toothpick comes out clean.
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Cooling:
- Cool the cake in the pan on a wire rack for 5 minutes.
- After 5 minutes, carefully remove the cake from the pan and allow it to cool completely on the wire rack before slicing.
Tips and Notes:
- Room Temperature Ingredients: Ensuring that the butter, eggs, and other ingredients are at room temperature helps in achieving a smooth and well-incorporated batter.
- Do Not Overbeat: Overbeating can make the cake tough, so mix each step just until the ingredients are combined.
- Variations: For a different twist, consider adding a glaze, fresh berries, or a dollop of whipped cream when serving.
This Classic Pound Cake recipe is perfect for various occasions, whether it’s a casual dessert at home or a special treat for guests. Its simplicity allows for versatility in serving options, making it a delightful addition to any recipe collection.
