The Ultimate Old-Fashioned Pound Cake Recipe: A Classic Dessert Mastered
The old-fashioned pound cake. Just the name evokes images of cozy kitchens, family gatherings, and a dessert so simple yet so satisfying. This isn't your average cake; it's a testament to the power of classic baking, relying on simple ingredients and a time-tested method to deliver a moist, tender, and incredibly flavorful treat. This detailed guide will walk you through creating the perfect old-fashioned pound cake, ensuring your baking triumphs.
Understanding the "Pound" in Pound Cake
The name "pound cake" comes from its original recipe: one pound each of butter, sugar, eggs, and flour. While modern variations might slightly adjust these proportions, the essence remains – a rich, dense cake with a buttery crumb. This recipe embraces that tradition, offering a balance of richness and lightness that makes it irresistible.
Ingredients for Your Perfect Old-Fashioned Pound Cake
- 1 pound (4 sticks) unsalted butter, softened: The key to a moist and tender crumb. Make sure it's truly softened, not melted.
- 1 pound (4 cups) granulated sugar: Provides sweetness and helps create a tender texture.
- 1 pound (8 large) eggs: Adds richness and helps bind the ingredients. Use large, room-temperature eggs for best results.
- 1 pound (4 cups) all-purpose flour: Provides structure to the cake. Use a good quality flour for optimal results.
- 1 teaspoon vanilla extract: Enhances the overall flavor. High-quality vanilla extract makes a noticeable difference.
- 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
Step-by-Step Instructions: Baking Your Masterpiece
- Preheat & Prep: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan generously. This prevents sticking and ensures easy removal.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for incorporating air and creating a tender crumb. Use a stand mixer or hand mixer for best results.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops gluten, resulting in a tough cake.
- Add Vanilla: Stir in the vanilla extract.
- Bake: Pour the batter into the prepared tube pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Tips for Old-Fashioned Pound Cake Perfection
- Room Temperature Ingredients: Using room-temperature ingredients ensures even mixing and a smoother batter.
- Don't Overmix: Overmixing develops gluten, leading to a tough cake. Mix only until the ingredients are just combined.
- Proper Cooling: Allowing the cake to cool completely in the pan prevents it from crumbling when inverted.
- Glaze (Optional): A simple powdered sugar glaze enhances the cake's presentation and adds a touch of sweetness.
Serving & Storage
Once cooled, slice and serve your old-fashioned pound cake. It's delicious on its own, or paired with fresh fruit, whipped cream, or a scoop of vanilla ice cream. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
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This detailed recipe and accompanying tips will guide you to baking an unforgettable old-fashioned pound cake. Enjoy!
