Here’s a detailed overview of pound cake:
What It Is
Pound cake is a dense, rich cake traditionally made with a pound each of flour, butter, sugar, and eggs—hence the name. It has a tight crumb, buttery flavor, and is often enjoyed plain, glazed, or with fruit toppings. It’s a classic comfort dessert that dates back to 18th-century Europe.
Common Ingredients
- Butter: Provides richness and flavor
- Sugar: Sweetens and helps with structure
- Eggs: Bind ingredients and add moisture
- Flour: Typically all-purpose; sometimes a portion is substituted with cake flour for a softer texture
- Optional flavorings: Vanilla, lemon zest, almond extract
- Optional additions: Sour cream or milk (for extra moisture), chocolate chips, or fruit
Basic Method
- Preheat oven and prepare a loaf or bundt pan (greased and floured).
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing thoroughly after each.
- Fold in flour gradually, sometimes alternating with milk or sour cream.
- Add flavorings like vanilla or zest.
- Pour batter into pan and smooth the top.
- Bake at moderate temperature (usually 325–350 °F / 160–175 °C) until a toothpick comes out clean.
- Cool before slicing for best texture.
Tips
- Room-temperature butter and eggs create a smoother batter and better rise.
- Don’t overmix after adding flour; it can make the cake tough.
- Let the cake cool in the pan for 10–15 minutes before turning out to avoid breaking.
If you want, I can give you a classic, moist pound cake recipe with a buttery flavor that’s perfect for slicing or serving with tea.
Do you want me to provide that?
