Best American Kitchen Classic Basic Pound Cake Recipes
BEST POUND CAKE
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates baking powder and sour cream into the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-by-5-inch loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at same time as salt.)
- With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream if making the lighter version), beating until just incorporated.
- Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester inserted into center of each cake comes out clean, about 70-75 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.
CLASSIC POUND CAKE
A very tender, simple version of this old classic. Serve it plain, with a dusting of powdered sugar, berries and icecream. Just about anything goes! Once you get the hang of it double this recipe and bake it in a bundt pan. (same cooking temp/time)
Provided by Steve_G
Categories Dessert
Time 1h40m
Yield 1 loaf cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Set oven rack to center position and preheat to 325 degrees f.
- Grease a standard 9x5x3 metal loaf pan with crisco or softened butter-- dust with flour.
- Sift flour and salt into a medium bowl and set aside.
- Place butter in your mixing bowl and beat until smooth, creamy and light colored-- 30 seconds on a stand mixer, 60 seconds by hand.
- Gradually add sugar and beat until butter is very white and fluffy.
- About 3 minutes on your stand mixer, 5 mins by hand.
- It's critical that everything is at room temperature at this point, feel the outside of the mixing bowl-- if it's too cool then allow it to sit until it reaches room temperature.
- Add the whole eggs, one at a time and beat for 20 seconds after each addition.
- The mixture should be dull and smooth at this point.
- If it appears grainy and/or curdled then the temperature is probably too cold for the eggs to combine properly with the butter.
- Allow it to warm then rebeat for a few seconds.
- This is critical for this cake as there is no chemical levener and having the eggs and butter properly mixed is the only thing that will give this cake structure and allow it to rise.
- DO NOT OVERBEAT, It will make the cake tough.
- Add vanilla extract and beat for a few more seconds.
- Sift the flour in three equal parts into the butter/sugar/egg mixture, folding gently into the after each addition until all the flour has been incorporated and the batter is well mixed.
- Be sure to scrape up from the bottom of the bowl frequently.
- Pour batter into prepared pan and bake for 70 minutes, rotating 180 degrees halfway thru the baking process.
- In 70 minutes test the cake with a wooden toothpick.
- If it's not done continue to bake and check every 5 minutes.
- Cool on rack for 5 minutes before removing from pan.
CLASSIC POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
- Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
- Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
- Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
- Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.
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The American Kitchen Classic Basic Pound Cake recipe is one of the tried and true cake recipes that every home cook should know. This timeless recipe has been a classic for many years, and it has been adapted and tweaked to suit different tastes and preferences.
What is a Pound Cake Recipe?
A pound cake recipe is simple, yet delicious. It was first created in Europe and brought over to America. The original recipe called for equal amounts of flour, sugar, butter, and eggs. However, today's pound cake recipes have been slightly modified to introduce some new ingredients while still maintaining the classic flavors.
Ingredients:
The American Kitchen Classic Basic Pound Cake recipe calls for a few standard ingredients that you're likely to have in your pantry. Here are the basic ingredients you need:
- All-purpose flour
- Granulated sugar
- Eggs
- Unsalted butter
- Baking powder
- Salt
- Vanilla extract
Optional ingredients include:
- Lemon or orange zest
- Sour cream or buttermilk
- Almond extract
- Cream cheese
Instructions:
Making a pound cake is easy, and you don't need any fancy equipment. Here are the basic steps to follow:
1. Preheat the oven to 325°F and prepare a 9x5 inch loaf pan by greasing it with butter or baking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl or stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
4. Add the flour mixture to the butter and sugar mixture in three parts, alternating with the wet ingredients (sour cream, buttermilk, or milk) and vanilla extract. Mix each addition until just combined.
5. Pour the batter into the prepared pan and smooth the top out with a spatula.
6. Bake the pound cake for 60-70 minutes or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes before removing it from the pan and allowing it to cool completely on a wire rack.
8. Serve the pound cake with your favorite toppings, such as whipped cream, fresh berries, or a glaze.
Tips and Variations:
- Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- You can substitute some of the flour for cocoa powder to make a chocolate pound cake.
- Add lemon or orange zest to the batter for a zesty flavor.
- Add cream cheese to the recipe to make it more decadent.
- If you're not a fan of the classic tube-shaped pound cake, you can bake it in a bundt pan or as cupcakes.
- Make a glaze by mixing powdered sugar, milk, and vanilla extract together until desired consistency is reached. Pour over the cooled cake.
Conclusion:
The American Kitchen Classic Basic Pound Cake recipe is a timeless classic that every home cook should know. It's the perfect dessert to serve for any occasion, and it's easy to make with just a few standard ingredients. With this recipe, you can add your own twist and variations to create a pound cake that suits your taste buds.
Pound cake is an all-time classic dessert that is perfect for afternoon tea, dessert or just a special treat. Though it may seem like a simple recipe, there are a few key things to keep in mind to make sure your pound cake comes out perfectly every time. In this article, we will walk you through some valuable tips for making an American kitchen classic basic pound cake recipe.