The Best Pound Cake
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
50 mins
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Cooling
30 mins
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Total Time
1 hr 40 mins
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Servings
10
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Calories
280 kcal
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Course
Baked Goods
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Cuisine
American
The Best Pound Cake
Description
The Best Pound Cake recipe combines sifted cake flour with caster sugar, baking powder, and salt to form the dry ingredients, ensuring a delicate crumb. The wet ingredients include eggs at room temperature, full-fat milk, softened unsalted butter, and vanilla extract. Mixing occurs in stages: first incorporating half the egg mixture with butter at a lower speed, then increasing speed as remaining egg mix is added, promoting aeration and smoothness.
The prepared batter is poured into a greased and floured loaf pan and baked at 350°F until set with a slightly domed top. The cake keeps well for several days at room temperature in an airtight container and can be frozen up to three months. Reheating slightly revives its softness if it becomes stale. This consistency and flavor profile suit a versatile cake to serve plain or as a base for toppings.
Precise measurement of cake flour assures optimal tenderness. Using eggs at room temperature facilitates incorporation and aeration, improving texture. Butter should be softened but not overly warm to prevent greasiness. The recipe advises checking baking powder's activity to maintain reliable rising.
Ingredients
- 3 tbsp milk , full fat, at room temperature
- 3 egg at room temperature (150 - 165g / 6oz total including shell, Note 1, large
- 1 1/2 tsp vanilla extract
- 1 cup cake flour , sifted (if using cup measures, measure after sifting, Note 2)
- 3/4 cup caster sugar aka superfine sugar
- 3/4 tsp baking powder , check to ensure it's still good (Note 3)
- 1/4 tsp salt
- 13 tbsp butter unsalted; softened to 18°C / 64°F; 185 grams
Instructions
- Preheat the oven to 180°C/350°F (165°C fan) with the shelf arranged so the loaf pan will sit in the middle of the oven.
- Prepare pan: Grease a 21.5 x 11.4 x 6.9cm / 8.5 x 4" loaf pan with unsalted butter, then dust with flour, knocking out excess (Note 2)
- Whisk wet: In a medium bowl, lightly whisk together the milk, eggs and vanilla. Set aside.
- Whisk dry: Place the flour, sugar, baking powder and salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or the stand mixer.
- Add butter and half eggs: Add the softened butter and 1/2 of the egg mixture. Beat on Speed 1 until incorporated (about 30 - 40 secs) – it will become a thick batter. Increase to Speed 7 and continue to beat for 1 minute.
- Add half of remaining egg mix: Scrape down the bowl. Add half the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds on Speed 7.
- Add remaining egg mix: Scrape down the sides again. Add all the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds.
- Fill pan: Scrape batter into the prepared loaf pan and smooth the top.
- First bake (30 min): Bake for 30 minutes until top begins to split slightly.
- Cut split (optional): Working quickly, open the oven (do not take pan out) and make a light cut with a small, sharp knife along the split (15 cm / 6") to help the split to open up nicely. Work fast – do not leave oven open for long or the cake will collapse.
- Second bake (20 min): Bake another 20-25 minutes until a skewer inserted in the centre comes out clean. If the cake is getting dark you can cover it with a loose sheet of foil towards the end of the bake time.
- Cool: Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
- Serving: Serve thick slices with any of the following or a combination – whipped cream and fruit (traditional); just butter; butter + honey (pictured in post); a fruit compote; mascarpone or thick yogurt with crushed nuts (pistachio would be fabulous!). See in post for more ideas.
Notes
- Use room temperature eggs to help them mix thoroughly and aerate the batter better.
- Sift cake flour before measuring for accurate quantities and a tender crumb.
- Ensure baking powder is fresh to guarantee proper rising of the cake.
- Butter should be softened to about 18°C (64°F) to mix well without greasiness.
- Store the cake in an airtight container at room temperature for 4-5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280cal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 82mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 534IU | 11% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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