POUND CAKE

Pound Cakes are so named because originally they were made with one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. In France, a pound cake is referred to as Quatre Quarts, which translates to four quarters in terms of the constituent amounts. The Pound Cakes we make today are still incredibly rich, moist, and buttery with a lovely golden brown crust, even though they frequently alter in proportion from the original recipe and frequently use baking powder or baking soda.

The batter is mixed slightly differently in this Pound Cake recipe. This recipe uses what we refer to as the "one bowl" or "fast method" (also known as a "dump" cake) rather than the more traditional "creaming" approach, in which the butter, sugar, eggs, flour, and milk are added in that order after the butter and sugar have been mixed together. When utilising this "one bowl" method, it's crucial to have all the ingredients at room temperature and to follow the mixing directions exactly. Following a thorough mixing of all the dry components, the batter is next whipped with room temperature butter and the remaining liquid ingredients. This technique lessens the development of gluten in the flour, resulting in a cake with a dense texture and a delicate and tender crumb.

Why do people like Pound cake

Whether served simply or with a light dusting of powdered sugar, this cake is excellent. Additionally, you can serve it with whipped cream or ice cream and fresh berries. Another option would be to make grilled pound cake, which is an even better idea. In her book, "Best Summer Weekends," Jane Rodmell instructs us to whisk an egg with two tablespoons of each milk and Grand Marnier before dipping each piece of cake into the mixture like French toast. After that, set the cake pieces on the grill and brown both sides. Serve as a dessert with whipped cream and fresh berries. really tasty

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Ingredients that go into Pound cake

2 cups unsalted butter softened (455g)
3 ½ cups granulated sugar (700g)
6 large whole eggs¹
6 large egg yolks¹ (these 6 egg yolks are in addition to the 6 whole eggs listed above).
1 Tablespoon vanilla extract
1 teaspoon salt
3 ½ cups all-purpose (plain) flour² (438g)

Recommended Equipment

10" tube pan or 12-cup bundt pan
Stand Mixer
Mixing bowls

How to bake Pound cake

A 10 inch tube pan or 12 cup bundt pan should be liberally floured and greased (with shortening) while your oven is preheated to 350°F (175°C). Shake off any extra flour, then set it aside.
If you have a stand mixer, I recommend using it for this recipe because it creates a lot of batter. Place the butter in a large bowl, and use an electric mixer to beat it until it is creamy and smooth.
Add the sugar after cleaning the bowl's sides. Beat until the components are thoroughly blended and fluffy and light (about 1-2 minutes).
Combine your eggs, additional egg yolks, vanilla extract, salt, and other ingredients in a different medium-sized bowl.
The eggs and yolks should be briskly beaten with a fork until all egg yolks are split up and the salt and vanilla are combined.
Put your mixer on low speed and slowly pour the egg mixture into the batter, allowing it to blend over time (don't add the entire amount of egg mixture at once; add it in around 6 portions, allowing each to fully incorporate before adding more). When all of the egg mixture has been mixed, pause to scrape the bowl's sides and bottom, then turn up the speed to medium-high and beat for an additional one to two minutes.
Turn down the mixer's speed to low and gradually add the flour to the batter, about 14 cup at a time, until all of it has been incorporated.
After thoroughly combining everything, beat for an additional minute after scraping the sides and bottom of the bowl.
Utilizing a spatula, spread the batter evenly into the tube pan that has been prepared.
Bake in the center of your oven at 350°F (175°C) for an hour and ten to an hour and fifteen minutes, or until a wooden skewer inserted in the center of the thickest part of the cake emerges clean or, ideally, with a few moist crumbs (do NOT over-bake this cake or it will be dry)
Run a knife along the tube pan's edges and the center after the cake has cooled for at least 20 minutes.
Before serving, carefully turn the pound cake onto a cooling rack and let it cool completely.

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Best ways to enjoy a Pound cake

Pound cake got its name because it was traditionally made with a pound of flour, sugar, eggs, and butter. Amazing things, huh?

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

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