Pound cake
Pound cake, in all its simplicity, just tastes delicious. With its moist texture and delicate flavour, it is a true classic in a perfect mixture of simple ingredients always found in the pantry. Once known as the ‘pound to pound’ cake, it consists of equal parts of the main ingredients, butter, sugar, flour, and eggs – in this pound cake recipe half a pound each. Serve and enjoy with a calming cup of tea in the afternoon.
Ingredients
|
Soft butter
|
250 g |
|---|---|
|
Sugar
|
250 g |
|
Eggs
|
4 |
|
Wheat flour (about 4,5 dl)
|
250 g |
|
Vanilla sugar
|
3 tsp |
|
Baking powder
|
1 tsp |
|
Butter, for greasing the pan
|
Tips
Make sure that the butter is room temperature as it will make it easier for the ingredients to blend. Adding cold eggs to warm butter will cause them to seize, which is why your eggs should also be at room temperature. The eggs keep the pound cake moist and, along with the baking powder, create air bubbles that help the cake rise. Also, to avoid lumps, you can sieve flour, vanilla sugar, and baking powder into the mixture before folding it.
Tips
There is a good reason this pound cake recipe calls for a 10-minute cooling off period. When you take the cake out of the oven, it is too delicate to remove from the pan immediately. But do not leave the cake in the loaf pan for more than the 10 minutes, as condensation will form on the cake and make it wet and soggy. Once removed from the pan and cooled off completely, store it in an airtight container or cover it with cling film to keep it moist.
Questions about pound cake
This old-timer is a true classic! Bring a smile to your friends and family with a slice of pound cake. It is easy to make, and you only need a few simple ingredients. Read below and learn more about this elegant and simple cake and how to make it.
What is pound cake?
A pound cake is a dense yellow cake baked in a Bundt or loaf pan. This cake was originally made with exactly one pound of each main ingredient – butter, sugar, eggs, and flour, making it one of the most straightforward cake recipes. Though the original plain version is still popular, we added vanilla to make it sweeter, still keeping the moist texture and simple flavour the same as the classic.
How to make a pound cake?
With only six ingredients you probably already have at home, this recipe for pound cake is easy and simple. Start beating butter and sugar until it has a light and fluffy texture. Then add the eggs one at a time and beat well. Next, mix all the dry ingredients and fold them gently into the butter mixture. Pour the dough into a loaf or Bundt pan and bake it in the oven. When the cake is done, let it cool off in the pan for about 10 minutes. Lastly, turn it out and allow it to cool completely.
Why is it called a pound cake?
Ever wonder why it is called a pound cake? It all comes down to the amount of each ingredient. A traditional recipe calls for one pound of flour, butter, sugar, and eggs, making it a perfectly balanced, moist, buttery cake. You can always use half a pound or even more than a pound, as long as you change each main ingredient the same.
Can you freeze pound cake?
You can easily freeze pound cake to enjoy later. To freeze and retain the cake's texture and moisture, let the cake cool after baking. Once the cake is completely cooled, wrap it in cling film followed by a double layer of tin foil. Place the wrapped cake in an airtight container in the freezer. To get the most of its flavour, do not freeze the cake for more than 3 months.
How to store a pound cake?
The most important thing about storing pound cake is to make sure it keeps its moist and soft texture. Store the cake in an airtight container or with an airtight cover at room temperature. You can also refrigerate the cake to extend its shelf life, but this can change the flavour and texture of the cake.
How long does pound cake last?
If you store it properly, a freshly baked pound cake can last up to a week in the refrigerator covered with tin foil or cling film, or about 4-5 days at room temperature. Storing it correctly either in or outside the fridge will prevent the cake from drying out, and you preserve the fresh and delicious taste of the cake.
Traditional pound cake with butter and vanilla
The pound cake is the little black dress of desserts. This cake is perfectly balanced and irresistible, with a heavy and dense texture while still being soft and buttery. The traditional pound cake is typically made with only four ingredients, but we have added a bit of vanilla sugar to our moist pound cake recipe to give the cake a sweeter flavour. A humble yet satisfying cake that can be served on its own or with whipped cream and fresh fruit.
If you think this easy pound cake recipe sounds delicious, try some of our other recipes for classic desserts like the soft and gooey cinnamon rolls served with a hot cup of coffee or a lovely apple galette served with crème fraiche or ice-cold whipped cream. Another timeless classic, which is also quite similar to this recipe, is our marble cake with vanilla and chocolate.
The timeless loaf or Bundt shaped cake
Life is better with a slice of cake. The pound cake is an all-time favourite treat and makes for a delicious snack or a delightful dessert to go with your afternoon tea. This cake is perfect for every occasion and can be made in either loaf or Bundt pan. If you are going with a more straightforward and timeless look, bake your cake in a loaf pan and let the rich, buttery taste speak for itself.
But perhaps you prefer a more enticing-looking treat? The Bundt shape adds a touch of class and glamour to any dessert table. With its ridges and curves, the Bundt-shaped cake will automatically take centre stage on a dessert table.
How the pound for pound cake got its name
This timeless cake dates back to the 1700s and was traditionally called a ‘pound-for-pound’ cake as pounds were used to measure the four main ingredients: flour, butter, eggs, and sugar. For our pound cake recipe, we have chosen to take half a pound (250 g) of each ingredient to make one cake. But you can easily go all-in and bake two cakes instead. We have also added vanilla sugar and baking powder to our recipe to give the cake a sweet flavour and a light, fluffy texture.
Shake up a classic
If you want to give the cake a bright and fresh taste, swap out vanilla with lemon. The citrus-infused flavour packs a sunny punch into each bite. Decorate the cake with a beautiful white lemon glaze. It is the ultimate dessert for lemon lovers and the flavour goes perfectly with the soft and moist texture.
You can also add a handful of blueberries or other sweet or tart berries to the batter. Just remember to fold them in the batter carefully so they do not bread apart. Go for berries that will not add too much liquid to the batter.
Chocolate is also always a good idea. Throw in a handful of dark chocolate chips for a rich and delightful flavour.
