6-egg Pound Cake

6-egg Pound Cake Recipe | Ingredients: butter, eggs, flour, sugar, baking powder, salt, vanilla extract, milk

Preparation time: 20 minutes | Cooking time: 60-90 minutes | Servings: 12-16

Introduction

The 6-egg pound cake is a classic dessert that has stood the test of time, beloved for its rich flavor, dense texture, and versatility. This recipe offers a delightful balance of sweetness and buttery goodness, making it a perfect treat for any occasion. Whether you're a seasoned baker or new to the kitchen, this guide will help you create a delicious pound cake that's sure to impress.

History

The pound cake has its origins in Europe, dating back to the early 1700s. The name "pound" cake comes from the traditional recipe that called for a pound each of butter, sugar, eggs, and flour. Over time, the recipe has evolved, with bakers experimenting with different proportions and ingredients to create variations that are lighter or richer, but the essence of the pound cake remains the same: a simple, yet indulgent dessert.

Ingredients

1 cup of butter
6 eggs
3 cups of all-purpose flour
2 cups of white sugar
3 tsp of baking powder
0.5 tsp of salt
1.5 tsp of vanilla extract
0.75 cup of milk

How to prepare

Grease and flour a tube or bundt pan.
Do not preheat the oven.
In a medium bowl, mix flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Add vanilla.
Add the flour mixture alternately with milk. Beat until smooth.
Pour the batter into the tube or bundt pan.
Place the cake into a cold oven, set the temperature to 350°F (175°C), and bake for 60 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Top with confectioners sugar or glaze.

Variations

1. Lemon Pound Cake: Add the zest of one lemon to the batter and replace vanilla extract with lemon extract.
2. Chocolate Pound Cake: Substitute 1/2 cup of flour with cocoa powder and add chocolate chips to the batter.
3. Marble Pound Cake: Divide the batter in half and mix cocoa powder into one portion. Alternate spoonfuls of vanilla and chocolate batter in the pan and swirl with a knife.
Lemon Pound Cake: Add the zest of one lemon to the batter and replace vanilla extract with lemon extract for a citrusy twist.
Marble Pound Cake: Swirl in a mixture of cocoa powder and milk into half of the batter for a chocolatey variation.
Almond Pound Cake: Substitute almond extract for vanilla and add chopped almonds for a nutty flavor.
1. Lemon Pound Cake: Add the zest of one lemon to the batter and replace vanilla extract with lemon extract for a citrusy twist.
2. Chocolate Chip Pound Cake: Fold 1 cup of chocolate chips into the batter just before pouring it into the pan for a chocolatey variation.
3. Marble Pound Cake: Divide the batter in half and mix cocoa powder into one portion. Alternate spoonfuls of the plain and chocolate batters in the pan, then swirl with a knife for a marbled effect.
1. Lemon Pound Cake: Add the zest of one lemon to the batter and replace vanilla extract with lemon extract.
2. Chocolate Marble Pound Cake: Swirl in melted chocolate to the batter before baking for a chocolatey twist.
3. Almond Pound Cake: Substitute almond extract for vanilla and add chopped almonds for a nutty flavor.

Cooking Tips & Tricks

1. Ensure all ingredients are at room temperature to achieve a smooth batter.

2. Cream the butter and sugar thoroughly to incorporate air, which helps the cake rise.

3. Add eggs one at a time, fully incorporating each before adding the next.

4. Alternate adding dry and wet ingredients to prevent the batter from curdling.

5. Do not overmix the batter once the flour is added to keep the cake tender.

6. Start baking in a cold oven to allow the cake to rise slowly, creating a finer crumb.

Serving Suggestions

This pound cake is delicious on its own or can be served with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for added flavor and presentation.

Cooking Techniques

The key technique in this recipe is the creaming method, where butter and sugar are beaten until light and fluffy. This incorporates air into the batter, contributing to the cake's rise and texture.

Ingredient Substitutions

1. Gluten-Free Flour: Substitute all-purpose flour with a gluten-free blend for a gluten-free version.

2. Coconut Sugar: Replace white sugar with coconut sugar for a deeper flavor and lower glycemic index.

3. Almond Milk: Use almond milk instead of dairy milk for a dairy-free alternative.

Make Ahead Tips

This pound cake can be made ahead and stored at room temperature, covered, for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Presentation Ideas

Serve slices of pound cake on a platter with fresh berries and mint leaves for a simple yet elegant presentation. A light dusting of powdered sugar adds a touch of sweetness and visual appeal.

Pairing Recommendations

Pair this pound cake with a cup of coffee or tea for a delightful afternoon treat. For a dessert pairing, a sweet dessert wine or a scoop of vanilla ice cream complements the cake's rich flavor.

Storage and Reheating Instructions

Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap. Reheat briefly in the microwave if desired, but the cake is best enjoyed at room temperature.

Nutrition Information

Calories per serving

A single serving of this pound cake contains approximately 400 calories. The calories are primarily derived from the butter, sugar, and flour.

Carbohydrates

A single serving of this 6-egg pound cake contains approximately 58 grams of carbohydrates. The majority of these carbs come from the white sugar and all-purpose flour, which are the primary sources of energy in this dessert.

Fats

This recipe is rich in fats, with a single serving providing about 18 grams of fat. The butter contributes to the majority of the fat content, which is key to the cake's moist and tender texture.

Proteins

Each serving of the pound cake contains approximately 6 grams of protein, primarily from the eggs and milk. Eggs not only add structure and stability to the cake but also contribute to its nutritional protein content.

Vitamins and minerals

The 6-egg pound cake offers a range of vitamins and minerals, including calcium from the milk, iron from the all-purpose flour, and vitamins A and D from the eggs. While not a significant source of vitamins and minerals, these contributions add nutritional value to the dessert.

Alergens

This recipe contains common allergens: dairy (butter, milk), gluten (all-purpose flour), and eggs. Individuals with allergies to these ingredients should avoid this dessert or seek suitable substitutions.

Summary

The 6-egg pound cake is a high-calorie dessert that provides energy primarily through carbohydrates and fats. It contains a moderate amount of protein and offers some vitamins and minerals. However, it also includes common allergens such as dairy, gluten, and eggs.

Summary

The 6-egg pound cake is a timeless dessert that offers a rich, buttery flavor and a dense, moist texture. With its simple ingredients and straightforward preparation, it's a versatile cake that can be enjoyed in various ways. Whether served plain or dressed up with toppings and pairings, this pound cake is sure to satisfy any sweet tooth.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for 6-egg Pound Cake. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was a master baker, and her desserts were always the talk of the town. As we sat at her kitchen table sipping tea, she pulled out a yellowed recipe card from her recipe box and handed it to me with a smile.

"Here, my dear, this is a recipe for my famous 6-egg Pound Cake. I think you'll love it," Martha said, her eyes twinkling with excitement.

I took the recipe card and studied it carefully. The ingredients were simple - butter, sugar, flour, eggs, and a few other pantry staples. But I could tell that this recipe was special. Martha had written little notes in the margins, sharing her tips and tricks for making the perfect pound cake.

Martha noticed my hesitation and patted my hand reassuringly. "Don't worry, dear. I'll walk you through it. You'll see, it's easier than it looks."

And so, under Martha's expert guidance, I set out to make my first 6-egg Pound Cake. I creamed the butter and sugar together until light and fluffy, then added the eggs one at a time, beating well after each addition. I sifted in the flour and mixed it in gently, being careful not to overwork the batter. Finally, I poured the batter into a greased and floured pan and popped it into the oven to bake.

As the cake baked, the sweet aroma filled Martha's kitchen, and I couldn't wait to taste the finished product. When the timer dinged, I carefully removed the cake from the oven and let it cool on a wire rack. The golden brown crust glistened in the warm sunlight streaming through the window, and I knew I had created something truly special.

When the cake had cooled, Martha and I sliced into it, revealing a dense, moist crumb that practically melted in our mouths. The flavor was rich and buttery, with just a hint of sweetness that made it the perfect dessert for any occasion. Martha clapped her hands in delight and declared that I had truly mastered the art of pound cake baking.

From that day on, the 6-egg Pound Cake became a staple in my recipe collection. I made it for family gatherings, potlucks, and special occasions, and it never failed to impress. Over the years, I shared the recipe with friends and family members, passing on Martha's wisdom and the joy of baking to the next generation.

As I look back on that day in Martha's kitchen, I can't help but smile. That simple recipe for 6-egg Pound Cake has brought me so much happiness and has connected me to a dear friend in a way that I will always cherish. And every time I bake that cake, I am reminded of the love and friendship that inspired me to learn and grow as a baker.

So, if you ever find yourself in need of a delicious dessert that will warm your heart and soul, I urge you to give Martha's 6-egg Pound Cake a try. I promise you won't be disappointed. Happy baking!