6-egg Pound Cake I

6-egg Pound Cake I Recipe | Ingredients: butter, sugar, eggs, flour, sour cream, vanilla, cinnamon, pecans

Preparation time: 20 minutes | Cooking time: 1 hour and 25 minutes | Servings: 12

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 elevates the traditional pound cake with the addition of sour cream for extra moistness and almond extract for a unique, aromatic twist. Perfect for celebrations, afternoon tea, or a comforting treat, this cake promises to delight your taste buds and impress your guests.

History

The pound cake has its origins in Europe, dating back to the early 1700s. The name comes from the traditional recipe that called for a pound each of butter, sugar, eggs, and flour. Over time, the recipe has evolved, with variations incorporating different flavors, ingredients, and proportions to suit modern tastes and baking techniques. The 6-egg Pound Cake is a testament to this evolution, maintaining the rich, buttery essence of the original while introducing new elements for enhanced flavor and texture.

Ingredients

1 cup softened butter
3 cups sugar
6 eggs (separated)
3 cups all-purpose flour (sifted)
0.25 tsp baking soda
0.25 tsp salt
1 cup (8 oz or 227 g) sour cream
1 tbsp vanilla, lemon, or almond extract

Additional Ingredients

0.5 cup sugar
2 tbsp cinnamon
optional: crushed pecans or walnuts or pecan dust

How to prepare

In a bowl, cream the butter.
Gradually beat in the sugar until light and fluffy, about 5-7 minutes.
Add the egg yolks, one at a time, beating well after each addition.
Combine the flour, baking soda, and salt; add to the creamed mixture alternately with the sour cream and vanilla.
Beat on low just until blended.
Beat the egg whites in a separate bowl on high until stiff peaks form.
Fold the egg whites into the cake batter until blended.
Spray baking oil in the desired pan and sprinkle with sugar and cinnamon (nuts optional).
Pour the cake batter into the pan or fill with spoonfuls of batter until evenly spread.
Bake at 325°F (163°C) for 1 hour and 25 minutes or until a toothpick inserted in the middle comes out clean.
Cool in the pan for 15 minutes.
Slightly toss the cake in the pan to loosen the edges, then turn the cake over onto a plate and cool completely.
Optional icing: combine confectioners' sugar, water (1 teaspoonful at a time), and lemon juice or extract.
Stir until desired consistency, adding more water (1 tsp at a time).
Pour the icing over the cake, if desired.

Variations

Consider adding lemon or orange zest to the batter for a citrusy twist, or swap the almond extract for vanilla or lemon extract for a different flavor profile. For a nuttier cake, fold in chopped pecans or walnuts into the batter.
Consider these variations to tailor the cake to your taste:
Lemon Pound Cake: Substitute almond extract with lemon extract and add the zest of one lemon to the batter.
Chocolate Chip Pound Cake: Fold 1 cup of mini chocolate chips into the batter before baking.
Marble Pound Cake: Divide the batter in half and mix cocoa powder into one portion. Alternate spoonfuls of each batter into the pan and swirl with a knife.
Consider adding lemon or orange zest to the batter for a citrusy twist, or swap the almond extract for vanilla or lemon extract for a different flavor profile. For a nuttier cake, fold in chopped pecans or walnuts into the batter.

Cooking Tips & Tricks

For the best results, ensure all ingredients are at room temperature before starting. This improves the mixing process and results in a smoother batter. When folding in the egg whites, do so gently to keep the air in the mixture, ensuring a lighter cake. Lastly, do not open the oven door while baking, as this can cause the cake to fall.

Serving Suggestions

Serve the 6-egg Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence. Fresh berries or a drizzle of fruit sauce can also complement the cake's rich flavor.

Cooking Techniques

Creaming the butter and sugar thoroughly is key to achieving the right texture. Additionally, sifting the dry ingredients helps to prevent lumps and ensures a smooth batter. The technique of folding in beaten egg whites is crucial for incorporating air, resulting in a lighter cake.

Ingredient Substitutions

For a lighter version, substitute Greek yogurt for the sour cream. If almond extract isn't available, vanilla extract makes a good substitute. For those with gluten sensitivities, a gluten-free flour blend can replace all-purpose flour.

Make Ahead Tips

This cake can be made a day in advance, as it tastes even better the next day. Simply wrap the cooled cake in plastic wrap and store it at room temperature. This allows the flavors to meld and the cake to moisten further.

Presentation Ideas

Dust the cake with powdered sugar or drizzle with a simple glaze for an elegant finish. Serving the cake on a decorative stand can also enhance its visual appeal, making it the centerpiece of your dessert table.

Pairing Recommendations

A cup of strong coffee or tea complements the rich, buttery flavor of the pound cake perfectly. For a dessert wine pairing, consider a sweet Riesling or a light Moscato to balance the cake's sweetness.

Storage and Reheating Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm slices in the microwave for a few seconds or in a 300°F oven until just heated through.

Nutrition Information

Calories per serving

A single serving of the 6-egg Pound Cake contains approximately 400 calories. The calories are primarily derived from the cake's carbohydrate and fat content, making it a high-energy dessert option.

Carbohydrates

A single serving of this 6-egg Pound Cake contains approximately 58 grams of carbohydrates. The majority of these carbs come from the sugar and flour, providing the cake with its tender crumb and sweet flavor.

Fats

This cake is rich in fats, with a single serving containing about 18 grams. The fats primarily come from the butter and eggs, contributing to the cake's moistness and rich flavor profile.

Proteins

Each serving of the 6-egg Pound Cake offers around 6 grams of protein, mainly from the eggs and to a lesser extent from the flour. This protein content helps to structure the cake, giving it its firm yet tender texture.

Vitamins and minerals

The cake provides small amounts of essential vitamins and minerals, including calcium from the sour cream, vitamin A from the butter and eggs, and iron from the all-purpose flour. These nutrients contribute to the overall nutritional profile of the dessert.

Alergens

This recipe contains common allergens such as dairy (butter, sour cream), eggs, and gluten (all-purpose flour). Individuals with allergies to these ingredients should avoid this cake or seek suitable substitutions.

Summary

Overall, the 6-egg Pound Cake is a rich, indulgent dessert. While it offers some nutritional benefits, it is high in calories, fats, and sugars, and should be enjoyed in moderation as part of a balanced diet.

Summary

The 6-egg Pound Cake is a timeless dessert that combines the rich, buttery essence of traditional pound cake with the moistness of sour cream and the aromatic flavor of almond extract. Perfect for any occasion, this cake is sure to satisfy sweet tooths and become a go-to recipe for home bakers seeking a reliable and delicious treat.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I stumbled upon the secret to making the most delectable 6-egg Pound Cake. I was visiting my Aunt Millie, who was known for her baking skills, and she graciously agreed to let me help her in the kitchen.

As we sifted flour, measured sugar, and cracked eggs, Aunt Millie shared stories of her own grandmother, who had passed down the recipe for this rich and buttery cake. She told me how each ingredient was carefully chosen, and how the technique of beating the eggs and sugar together until light and fluffy was the key to achieving the perfect texture.

I watched in awe as Aunt Millie expertly mixed the batter, her hands moving with a rhythmic precision that only comes from years of practice. She poured the smooth batter into a greased and floured pan, and placed it in the oven to bake. The sweet aroma that filled the kitchen was almost too much to bear as we waited for the cake to finish.

When the timer finally dinged, Aunt Millie removed the cake from the oven and let it cool on a wire rack. The golden crust crackled as it cooled, and I could hardly contain my excitement as she sliced into the cake to reveal a moist and tender crumb. As we enjoyed our slices with a cup of tea, Aunt Millie handed me a handwritten copy of the recipe, telling me that it was now my turn to carry on the tradition.

From that day on, I made the 6-egg Pound Cake whenever I had the chance. I would bake it for family gatherings, church potlucks, and holiday celebrations. Each time, I would think of Aunt Millie and her wise words about the importance of using quality ingredients and taking the time to beat the eggs and sugar just right.

Over the years, I made a few tweaks to the recipe, adding a splash of vanilla extract for extra flavor and a touch of lemon zest for a hint of brightness. I also discovered that using room temperature eggs and butter helped the cake rise evenly and bake to a perfect golden brown.

As my own children grew up, they would often request the 6-egg Pound Cake for their birthdays or special occasions. They knew that it was a labor of love, and that each slice was a taste of tradition and memories shared around the family table.

Now, as I sit in my kitchen with flour-dusted hands and a well-worn recipe card in front of me, I can't help but feel grateful for the journey that led me to this humble cake. It may seem like a simple dessert, but to me, it represents so much more. It's a connection to my past, a reminder of the love and care that goes into every dish we create, and a way to share a piece of myself with those I hold dear.

So, the next time you find yourself in need of a comforting treat, I urge you to give this recipe a try. Take the time to beat the eggs and sugar until they are light and fluffy, and don't rush the baking process. Trust me, the extra effort will be well worth it when you take that first blissful bite of the most delicious 6-egg Pound Cake you've ever tasted.