POUND CAKE
"Early recipes for this classic literally called for a pound each of flour, butter, sugar, and eggs. This contemporary version weighs in a bit lighter but equally delicious. For a large pound cake, double the recipe and bake in a 10-inch angel food or other straight tube pan for about 1 1/2 hours.
Although it is difficult to beat the rich buttery flavor of a plain pound cake, I've given a few scrumptious variations."
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature, lightly beaten
3 egg yolks, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
Position racks so that the cake will bake in the middle of an oven and preheat the oven to 325 degrees F. Grease and line a 9-by-5-inch loaf pan. Set aside.
Place the flour and salt together in a strainer or sifter and sift into a bowl. Whisk to mix well and set aside.
In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and egg yolks and beat well; stop at least once to scrape the sides of the bowl. Add the vanilla and blend well.
Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, scraping the sides of the bowl and folding just until the flour mixture is incorporated. In the same manner, fold in half of the remaining flour mixture, and finally the remaining flour mixture. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.
Bake until the cake springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of the cake comes out clean, 1 to 1 1/4 hours. Remove the pan to a wire rack to cool for 5 to 10 minutes, then turn the cake out onto the rack to cool completely.
VARIATIONS:
Almond Pound Cake: Add 7 ounces high-quality packaged almond paste, at room temperature, along with the butter. Add 1/2 teaspoon pure almond extract along with the vanilla. When the cake comes out of the oven, in a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Place over medium-high heat and stir until the sugar is dissolved. Remove from the heat and stir in 1 teaspoon pure almond extract. After turning the warm cake out onto the rack, poke the bottom of the cake all over with a wooden skewer and brush or spoon about one-third of the almond syrup over the cake bottom. Turn the cake upright and pierce the top all over with the skewer, then brush or spoon the remaining almond syrup over the top and sides of the cake. Cool completely, then wrap tightly and store overnight before serving.
Chocolate Pound Cake: Substitute 1/2 cup unsweetened cocoa for an equal amount of the flour. After the cake is cooled completely, spoon Chocolate Glaze over the top if desired.
Coconut Pound Cake: Stir in 2 teaspoons coconut extract along with the vanilla, then fold in 1 cup grated or shredded fresh coconut or packaged sweetened coconut.
Cornmeal Pound Cake: Substitute 3/4 cup regular or coarsely ground yellow cornmeal for an equal portion of the flour and add 13/4 teaspoons baking powder to the flour mixture. If desired, add 7 ounces high-quality packaged almond paste, at room temperature, along with the butter.
Ginger Pound Cake: Add 1/4 cup finely grated fresh ginger along with the sugar.
Happy Cake: Reduce the flour to 1 1/2 cups and add 1/4 teaspoon baking powder to the dry ingredients. Reduce the butter to 1/2 cup (1 stick) and beat it with 1/4 cup solid vegetable shortening. Add 11/2 teaspoons coconut extract along with the vanilla. Add 1/2 cup whole milk alternately with the flour mixture.
Lemon Pound Cake: Add 1 tablespoon finely grated or minced fresh lemon zest along with the sugar. Substitute 1 teaspoon pure lemon extract for the vanilla. When the cake comes out of the oven, in a saucepan, combine 1/2 cup sugar with 1/4 cup freshly squeezed lemon juice and 1 tablespoon grated or minced fresh lemon zest. Place over medium-high heat and stir until the sugar is dissolved; set aside. After turning the warm cake out onto the rack, poke the bottom of the cake all over with a wooden skewer and brush or spoon about one-third of the lemon syrup over the cake bottom. Turn the cake upright and pierce the top all over with the skewer, then brush or spoon the remaining lemon syrup over the top and sides of the cake. Cool completely, then wrap tightly and store overnight before serving.
Orange or Tangerine Pound Cake: Add 2 tablespoons finely grated or minced fresh orange or tangerine zest along with the sugar. Substitute 1 teaspoon pure orange extract for the vanilla. After turning the warm cake out onto the rack, combine 1/2 cup sugar with 1/4 cup freshly squeezed orange or tangerine juice and use the mixture to brush the top and sides of the warm cake; as the juice is absorbed into the cake, sparkling sugar crystals will remain on the surface. Cool completely, then wrap tightly and store overnight before serving.
Peanut Butter Pound Cake: Beat 1/2 cup creamy peanut butter along with the butter.
Pineapple Pound Cake: Stir in 1/2 cup undrained crushed pineapple along with the vanilla. Just before the cake comes out of the oven, combine 1 cup sifted powdered sugar; 1/4 cup (1/2 stick) unsalted butter, at room temperature; and 1 cup drained crushed pineapple and beat until smooth. After turning the warm cake out onto the rack, pierce the top all over with a wooden skewer, then glaze with the powdered sugar mixture. Cool completely, then wrap tightly and store overnight before serving.
Spiced Pound Cake: Add 1 teaspoon ground cinnamon, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground ginger, and 1/2 teaspoon ground cloves to the flour before sifting. Substitute 3/4 cup firmly packed light brown sugar for a equal portion of granulated sugar.
Makes 1 (9-inch) loaf cake, 10 servings
Source: James McNair's Cakes by James McNair
"Early recipes for this classic literally called for a pound each of flour, butter, sugar, and eggs. This contemporary version weighs in a bit lighter but equally delicious. For a large pound cake, double the recipe and bake in a 10-inch angel food or other straight tube pan for about 1 1/2 hours.
Although it is difficult to beat the rich buttery flavor of a plain pound cake, I've given a few scrumptious variations."
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature, lightly beaten
3 egg yolks, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
Position racks so that the cake will bake in the middle of an oven and preheat the oven to 325 degrees F. Grease and line a 9-by-5-inch loaf pan. Set aside.
Place the flour and salt together in a strainer or sifter and sift into a bowl. Whisk to mix well and set aside.
In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and egg yolks and beat well; stop at least once to scrape the sides of the bowl. Add the vanilla and blend well.
Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, scraping the sides of the bowl and folding just until the flour mixture is incorporated. In the same manner, fold in half of the remaining flour mixture, and finally the remaining flour mixture. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.
Bake until the cake springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of the cake comes out clean, 1 to 1 1/4 hours. Remove the pan to a wire rack to cool for 5 to 10 minutes, then turn the cake out onto the rack to cool completely.
VARIATIONS:
Almond Pound Cake: Add 7 ounces high-quality packaged almond paste, at room temperature, along with the butter. Add 1/2 teaspoon pure almond extract along with the vanilla. When the cake comes out of the oven, in a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Place over medium-high heat and stir until the sugar is dissolved. Remove from the heat and stir in 1 teaspoon pure almond extract. After turning the warm cake out onto the rack, poke the bottom of the cake all over with a wooden skewer and brush or spoon about one-third of the almond syrup over the cake bottom. Turn the cake upright and pierce the top all over with the skewer, then brush or spoon the remaining almond syrup over the top and sides of the cake. Cool completely, then wrap tightly and store overnight before serving.
Chocolate Pound Cake: Substitute 1/2 cup unsweetened cocoa for an equal amount of the flour. After the cake is cooled completely, spoon Chocolate Glaze over the top if desired.
Coconut Pound Cake: Stir in 2 teaspoons coconut extract along with the vanilla, then fold in 1 cup grated or shredded fresh coconut or packaged sweetened coconut.
Cornmeal Pound Cake: Substitute 3/4 cup regular or coarsely ground yellow cornmeal for an equal portion of the flour and add 13/4 teaspoons baking powder to the flour mixture. If desired, add 7 ounces high-quality packaged almond paste, at room temperature, along with the butter.
Ginger Pound Cake: Add 1/4 cup finely grated fresh ginger along with the sugar.
Happy Cake: Reduce the flour to 1 1/2 cups and add 1/4 teaspoon baking powder to the dry ingredients. Reduce the butter to 1/2 cup (1 stick) and beat it with 1/4 cup solid vegetable shortening. Add 11/2 teaspoons coconut extract along with the vanilla. Add 1/2 cup whole milk alternately with the flour mixture.
Lemon Pound Cake: Add 1 tablespoon finely grated or minced fresh lemon zest along with the sugar. Substitute 1 teaspoon pure lemon extract for the vanilla. When the cake comes out of the oven, in a saucepan, combine 1/2 cup sugar with 1/4 cup freshly squeezed lemon juice and 1 tablespoon grated or minced fresh lemon zest. Place over medium-high heat and stir until the sugar is dissolved; set aside. After turning the warm cake out onto the rack, poke the bottom of the cake all over with a wooden skewer and brush or spoon about one-third of the lemon syrup over the cake bottom. Turn the cake upright and pierce the top all over with the skewer, then brush or spoon the remaining lemon syrup over the top and sides of the cake. Cool completely, then wrap tightly and store overnight before serving.
Orange or Tangerine Pound Cake: Add 2 tablespoons finely grated or minced fresh orange or tangerine zest along with the sugar. Substitute 1 teaspoon pure orange extract for the vanilla. After turning the warm cake out onto the rack, combine 1/2 cup sugar with 1/4 cup freshly squeezed orange or tangerine juice and use the mixture to brush the top and sides of the warm cake; as the juice is absorbed into the cake, sparkling sugar crystals will remain on the surface. Cool completely, then wrap tightly and store overnight before serving.
Peanut Butter Pound Cake: Beat 1/2 cup creamy peanut butter along with the butter.
Pineapple Pound Cake: Stir in 1/2 cup undrained crushed pineapple along with the vanilla. Just before the cake comes out of the oven, combine 1 cup sifted powdered sugar; 1/4 cup (1/2 stick) unsalted butter, at room temperature; and 1 cup drained crushed pineapple and beat until smooth. After turning the warm cake out onto the rack, pierce the top all over with a wooden skewer, then glaze with the powdered sugar mixture. Cool completely, then wrap tightly and store overnight before serving.
Spiced Pound Cake: Add 1 teaspoon ground cinnamon, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground ginger, and 1/2 teaspoon ground cloves to the flour before sifting. Substitute 3/4 cup firmly packed light brown sugar for a equal portion of granulated sugar.
Makes 1 (9-inch) loaf cake, 10 servings
Source: James McNair's Cakes by James McNair
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