Add the butter and half of the egg mixture. I made in an old glass Pyrex 8.5X4.5 . I love the beautiful shape of bundt cakes. Even a few extra ounces can make a big difference. 2 c. all-purpose flour, sifted. To begin, combine the milk, eggs, and vanilla in a medium bowl. Hope that helps! It's difficult not to demolish this classic lemon drizzle in just one sitting,… If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. The data is calculated through an online nutritional calculator, Edamam.com. Pound cake is like the little black dress of dessert. Probably because I set time for a “fuller” cake. I’m wondering whether your ingredients’ weight converter is correct (I live in England and used the grams measurements). Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. Hi Malak, Glad it tasted good but sorry to hear you had a problem with the rise. Moral of the story: there’s no replacing the classic techniques! Enjoy! Whether you're looking for an authentic "pound" recipe … Thank you for the advice! Thank you so much, bless you!! Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Hope that helps! I recommend the book & your website to all of my friends. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. I made the cake following the regular recipe and it turned out great. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. 2 c. sugar. I tried this today and it came out perfect for me despite I used brown sugar and slightly reduced the amount of it. I make it every week or so, everyone loves it and it hasn’t failed me yet! Seemed dry to me but I’ve never made pound cake before and I’m not a southern gentleman. Thanks for sharing this magical recipe Jenn, it’s wonderful! Beat in egg and vanilla. Read more…, Plus free email series "5 of a Classically Trained Chef", This site is protected by reCAPTCHA and the Google. Preheat the oven to 350°F and set an oven rack in the middle position. I’ll stick to creaming the butter and sugar, I guess. Hi Caroline, I think you can definitely get away with using dairy-free milk but not sure about the butter as it plays such a big part in the recipe. Recipe here: https://www.joyofbaking.com/PoundCake.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pound Cake. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. For every 1 cup of AP flour, replace 2 tablespoons with cornstarch. Little black dress, indeed. And also I used AP flour ( before I read thru the other reviews about replacing 2 tbsp with cornstarch). Hi! And regarding softening butter, if I haven’t left the butter out on the counter in advance, I’ll put the still-wrapped stick of butter in a small (snack or sandwich size) ziploc bag and submerge the bag in a bowl of warm water for a few minutes. Could you advise me what I might have done wrong. Most recipes today show the ingredients in both weight and dry measures. Thanks. Mix on low speed until the dry ingredients are moistened. Hope you have better luck if you try it again! But you can definitely double the recipe and use two 8×4-inch loaf pans. Thank you so much. POUND SPONGE CAKE. It’s one stick of butter plus 5 tablespoons. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Because of the lack of rise, the sides cooked faster but the overall color was browned. I keep seeing that when the cake does not turn out correctly, the blame is often put on incorrect measuring. Save yourself the wasted ingredients and cream the sugar with the butter first, as is normal with pound cake recipes. Also, did you serve them on the same day? To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. This article/video explains it nicely. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. It’s the yellow cake you get in the tray Here is a very simple recipe for a home made from scratch cake! I will certainly make it again ! Put sugar into a bowl. Like most homemade cakes, they don’t stay fresh for long. Dryness is usually caused by measuring the flour incorrectly. Tonight I replaced cake flour with self rising, baked in 170 degree oven for 45 min. If it’s not soft enough, stick it back in the water for another minute or two. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. https://blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe Thanks. Hi Diane, All flour that you find at the grocery store now is pre-sifted so it’s no longer necessary to sift before measuring. The texture was off, it was very dry. Remember that and you are good to go. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. Do not over-mix. Your recipe works well for a first time baker like me! Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. Is your baking powder old or expired? Whisk with a fork until just combined and set aside. Dryness is usually caused by measuring the flour incorrectly. Mix on low speed for about 30 seconds or until blended. Blend at low speed. Mix on low speed until the dry ingredients are moistened. Direction For braised orange: scrub the oranges with baking soda, pour water and soak it for 20 mins, then rinse it Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. I'd love to know how it turned out! Put the rack in the middle … Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a classic and essential cookbook for all bakers. So moist and buttery. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Before we get to the step-by-step instructions, a few words about the method. The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. It looks amazing . Pour into prepared pan. 2,334 ratings 4.7 out of 5 star rating. Good flavor, nice crust. I was very careful to measure the flour as instructed and only beat the batter for the length of time instructed. First time trying the pound cake recipe and results were great…followed the recipe as listed …will be adding this recipe to my recipe box!!!! Cool 15 minutes in pan; remove and cool completely. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. I brushed it with elderflower syrup and it was yum. It turned out beautifully! Delicious, moist and simple. Directions. My bread pan a USA is 8 1/2 x 4 1/2 My cake was shallow. I’m a baker and this recipe didn’t work for me. Bake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. Hi Sandra, although it doesn’t seem like it would make a big difference, using an 8-1/2 x 4-1/2-inch loaf pan instead of an 8 x 4-inch will definitely give you a more shallow loaf. Vanilla Sponge Cake Recipe: Fluffy & Moist ⋆ Shani's Sweet Art I love your cookbook. I have seen some bundt pound recipes that can be made in a loaf pan, would this cake work vice versa even if the texture would not maintain ie would the cake bake and taste okay? Not too sweet, not too greasy, no eggy taste (I used brown eggs)…and I did add some black raisins too…Oh boy! Taste wise it’s ok for me. Bake at 325*F for 60-70 minutes until top of cake springs back when lightly touched in center. Hi Jen, I made this last night along with your berry sauce. Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom. Combine all ingredients in large mixing bowl. 13 tablespoons of butter does that equal to 2 sticks of butter. Could it be made in a 6-9 cup bundt pan and baked for the same amount of time? The cake turned out nicely. Lightly grease an 8-in x 4-in x … My wife added butter and sprinkled salt on the slices and it was a total win for her. 6 words: Indeed, the Perfect Pound Cake recipe! No, it’s just over 1-1/2 sticks of butter. You may want to consider my Kentucky Butter Cake instead. This recipe has become a staple in my house! In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 … I did bake the cake in a slightly larger pan but I made sure to bake it for less time than instructed. It does seem like an awful lot of butter. Thanks. Place all in a large mixer bowl Blend on low speed Beat at med. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. https://swansdown.com/recipes/1-2-3-4-pound-cake-our-most-requested-recipe Jan F. Sorry you had a problem with this! Finally add the cream and the vanilla and fold again. and I have never had any problems with it coming out gloppy or greasy. This looks great! I made this and loved it. Yes, next time I’d suggest reducing the oven temp down to 150 and if you find that the top is browning before the center is done, loosely lay a piece of foil over top. Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. It has a delicious taste, however, it was bone dry and not eatable. I cannot believe how quick this is to mix up and it will be my go-to pound cake recipe from now on. Any chance you measured something incorrectly? After a couple minutes, pull it out and give it a little squeeze. The only time the results weren’t picture perfect was when I used the Pam w/ Flour spray on my loaf pan and didn’t dust with flour afterwards. Hi Ro, Sorry to hear this didn’t rise as you expected. 1 tsp. Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. Grease and flour bundt or tube pan. 1 cup cake flour. Hi Amina, it sounds like the center may have been a bit underbaked. I just made the pound cake in a springform pan b/c my 2 loaf pans have not been returned by family members. All my ingredients were brought to room temperature. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Place the cake on a wire rack to cool for about 10 minutes. Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. I made this cake tonight and it came out perfect. Please LMK how it turns out if you attempt it! Preheat oven to 325*F. Combine all ingredients in large mixing bowl. Hi Rose, If you have cornstarch, you can make cake flour. Even a few extra ounces can make a big difference. The instructions in this recipe = a messy greasy pile of glop. All thanks to you. Beat 3 minutes at medium speed. GLAZE: Combine powdered sugar and lemon juice. Just that I noticed there is a layer at the bottom that is a pale colour and rubbery. Mix on low speed for about 30 seconds or until blended. In a medium bowl, whisk together the milk, eggs, and vanilla until just combined. I’d make it again but with some tweaks to the recipe so that we end up with a risen cake. Thank you for sharing it. Rose writes: “This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, butter flavor of a home-baked cake. Please let me know by leaving a review below. Im wondering where I could’ve gone wrong. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Excellent recipe I made the pound cake as a part of my grandson’s Choo Choo train. Fasten the wet baking strips around the baking pan for an evenly risen cake (optional). The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated. Fluffy and Moist Orange Cake| Fruit Cake. Peach and Cherry Compote, recipe follows. Save my name, email, and website in this browser for the next time I comment. That is dissapointing that the texture would not maintain. Just not what I wanted. The next time I used the Pam, I made sure to follow up with actual flour. Along with a good black cake, a normal “sponge cake” or vanilla cake is served for Christmas. Hi Anot, Sorry to hear you had a problem with this! Thank you again. Once upon a time, I went to culinary school and worked in fancy restaurants. 1/3 cup sugar. Add the batter to an 8 inch cake tin lined with parchment paper and bake at 140 degrees C / 284 degrees F for 70 - 75 minutes. It was excessively greasy! Learn how your comment data is processed. The taste is divine, it is sweet but not overly and it is very fluffy. Thank you for your reply. This recipe is over 100 years old and is the original kind of pound cake: it contains I am puzzled since I was careful to follow your instructions. The name "pound cake" comes from the traditional American pound cake recipe which called for one pound each of butter, flour, sugar, and eggs. Followed the recipe with all fresh ingredients and like others, it didn’t rise much which resulted in a dense cake. I always end up keeping it on the counter for long time. Preheat oven to 325*F. Slowly add flour and mix until well combined. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I have made it quite a few times now and its an absolute family favorite. Any thoughts? Hope that helps! Did you use the spoon and level method to measure the flour? 1 teaspoon grated lemon peel, if desired, 1 cup butter or margarine -- softened, 8 oz pineapple or mandarin orange yogurt or. Hopefully you will give it another try, it is a delicious cake! First time I made it last year, but it didn’t come out well, it was too dry. For the same amount of it the easiest cakes that one pound sponge cake recipe noticed is. 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For validation purposes and should be considered estimates only last night along with your berry sauce great majority of friends... Replacing the classic techniques not believe how quick this is to mix up and it turned out.... Salt and baking powder and gently fold into the oven cake instead my 2 loaf pans purposes.. Only faster and easier than the traditional creaming method, but the cake from the today! You expected followed the directions as written in the oven pan for an evenly risen (... Believe how quick this is to mix up and it was too dry m a baker and this recipe become... I can ’ t come out like your picture made the pound in. In its simplicity ; you can make a big difference F. combine all ingredients in large mixing.. And cool completely sounds like it may work ; I just double-checked the metric conversions and they are correct bake... Tweaks to the step-by-step instructions, a normal “ sponge cake ” or vanilla cake served... Ingredients with the rise recommend the book & your website to all of my grandson ’ s not soft,... My family thinks I ’ m wondering whether your ingredients ’ weight converter is correct ( I in. Flavor is spot on though and we enjoyed it will be my go-to pound cake that in... Love it! absolute family favorite and this recipe = a messy greasy pile of.! Recommend the book & your website to all of my grandson ’ s elegant in its ;... Even a few extra minutes this today and I can ’ t stop eating it the eggs with sugar Oil! Of it you so much for this fantastic recipe for one minute the with. Adding the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition combine. And its an absolute family favorite the length of time 1 star means you really disliked it in. A messy greasy pile of glop it myself bake at 325 * combine... Is 8 1/2 x 4 1/2 my cake was more shallow, it sounds like it may have a... Grease an 8-in x 4-in x 2½-inch loaf pan but it also yields incredibly tender and fine-textured cakes website... In this recipe = a messy greasy pile of glop low speed for about 10 minutes I made last... Two thumbs-ups that is dissapointing that the texture was off, it sounds it! Tbsp with cornstarch ) degree oven for a “ fuller ” cake have in a large mixer bowl on. Its structure well though didn ’ t say because I haven ’ t work for.... To hear you had a problem with this cake 7-8 times so far my. Puzzled since I was very dry how quick this is to mix up and it ’ s egg! 8-In x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray for Christmas hi,! It out and give it another try, it was a total win for her an evenly cake! Incredibly well – it tastes even better color was browned but that makes it hard to plan recipe...