Author: Ellini // Category:
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| .:Yummy Pound Cake:. |
Hi all! Now I would like to share the Pound Cake. This well-known cake is usually made by our mothers, our grandmothes, and our great-grandmothers.
Wondering why the cake's name is called Pound cake?? We flash back a bit about its brief history.. :) The name 'pound' was given to this cake because the original recipes contained 1 pound of butter, 1 pound of sugar, 1 pound of eggs, and 1 pound of flour. Sounds unique? But don't worry, current pound cakes with different proportions from the original still have rich, moist, and buttery with a lovely golden brown crust.
Made of:
- 3 large eggs, room temperature
- 3 tablespoons milk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups (150 g) sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 g) granulated white sugar
- 13 tablespoons (185 g) unsalted butter, room temperature
How to do:
- Preheat oven to 350°F (177°C) and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.
- In a medium bowl lightly combine the eggs, milk, and vanilla extract.
- In the bowl of electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 secs 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 and beat for about one minute to aerate and develop the cake's structure.
- Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 secs after each addition to incorporate the egg and strengthen the cake's structure.
- Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for ± 55 to 65 mins or until the cake is golden brown and a toothpick inserted in the center comes out clean. *If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
- Remove the cake from the oven and place on a wire rack to cool for about 10 mins. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
- Well keep, well wrapped, several days at room temperature, about 1 week when refrigerated, or it can be frozen for 2 months.
Cream Cheese Pound Cake, click the image to have more details of ingredients and preparation steps:
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