Pound Cake
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
12 slices
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Calories
336 kcal
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Course
Cake
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Cuisine
International
Pound Cake
Description
The pound cake recipe begins by sifting dry ingredients — cake flour, baking powder, and salt — to ensure even distribution. Butter is creamed with granulated sugar until light and fluffy, which helps aerate the batter for a tender crumb. Eggs and flavorings like vanilla extract and lemon zest (optional) are incorporated one at a time to maintain emulsification.
Alternating the addition of the flour mixture with heavy cream maintains a well-balanced batter that is neither too dense nor too wet. Once baked in a greased and floured loaf pan, it develops a slightly golden crust with a moist interior. The loaf needs to cool before slicing to preserve shape and texture.
This cake is suitable for serving plain or with toppings such as fruit or whipped cream. Its fine crumb and moderate sweetness make it appropriate for teatime or dessert occasions.
Source from The Cake Book by Tish Boyle provides a foundational recipe that home bakers can trust for a consistent pound cake texture and flavor.
Ingredients
- 2 cups cake flour sifted
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ticks butter softened, unsalted
- 1 1/4 cups granulated sugar
- 4 large egg
- 1 teaspoon lemon finely grated, optional, zest
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
Instructions
- Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9x5-inch loaf pan, then dust the pan with flour.
- Sift together the flour, baking powder, and salt into a medium bowl, then set aside.
- Cream the butter in a mixer at medium speed until very creamy, about 2 minutes. Gradually add the sugar and continue beating for about 4 minutes until the mixture is very light and fluffy. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally.
- Add the lemon zest and vanilla extract. Mix in the flour mixture at low speed in three additions, alternating with the heavy cream in two additions, mixing just until the flour is incorporated. Scrape the batter into the pan and smooth the top.
- Bake for 60–70 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 20 minutes. Slice into pieces and serve.
Notes
- Use sifted cake flour to achieve a fine crumb and avoid heaviness in the cake.
- Cream butter and sugar thoroughly to incorporate air, which affects cake lightness.
- Alternate adding dry ingredients with heavy cream to maintain proper batter consistency.
- Allow the cake to cool in the pan then on a wire rack before slicing to ensure clean cuts and prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 12slices | |
| Calories | 336kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 104mg | 35% |
| Sodium | 75mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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