Pound Cake

Pound Cake Recipe from England - Ingredients Include Butter, Powdered Sugar, Eggs, and Cake Flour

Region / culture: England | Preparation time: 20 minutes | Cooking time: 1 hour 15 minutes | Servings: 12

Introduction

Pound cake is a classic dessert that has been enjoyed for centuries. Its rich and buttery flavor, combined with a dense and moist texture, makes it a favorite among many. In this article, we will explore the history of the pound cake, provide cooking tips and tricks, and delve into the nutrition information of this delicious treat.

History

The pound cake gets its name from the original recipe, which called for a pound each of butter, sugar, eggs, and flour. This simple yet decadent cake has been a staple in many households for generations. Over time, variations of the recipe have emerged, but the basic ingredients remain the same.

Ingredients

1 lb (454 g) of butter
1 lb (454 g) of sifted powdered sugar
6 eggs
1.5 tsp of vanilla flavoring
3 cups of sifted cake flour

How to prepare

In a large mixer bowl, cream together the butter and powdered sugar.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla and flour.
Pour the batter into a greased and floured angel food cake pan.
Bake at 325°F (163°C) for approximately 1.25 hours. Allow it to cool.
While the cake is still slightly warm, sift powdered sugar over the top.

Variations

Lemon Pound Cake: Add lemon zest and juice to the batter for a bright and citrusy flavor.
Chocolate Chip Pound Cake: Fold in chocolate chips for a decadent twist on the classic recipe.
Almond Pound Cake: Add almond extract and chopped almonds for a nutty flavor.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting to ensure a smooth batter.

- Creaming the butter and sugar together until light and fluffy is key to a tender pound cake.

- Be sure not to overmix the batter once the flour is added to prevent a tough cake.

- Use a tube pan or bundt pan for even baking and a beautiful presentation.

Serving Suggestions

Pound cake is delicious on its own, but can also be served with fresh berries and whipped cream for a refreshing twist.

Cooking Techniques

Creaming Method: Creaming the butter and sugar together until light and fluffy is essential for a tender pound cake.

- Folding: Gently fold in the flour to prevent overmixing and ensure a light texture.

Ingredient Substitutions

Margarine can be used in place of butter for a dairy-free option.

- Gluten-free flour can be used in place of cake flour for those with gluten sensitivities.

Make Ahead Tips

Pound cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Dust the top of the pound cake with powdered sugar or drizzle with a simple glaze for a beautiful presentation.

Pairing Recommendations

Pound cake pairs well with a cup of tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store leftover pound cake in an airtight container at room temperature for up to 3 days. To reheat, place in a 300°F (150°C) oven for 10 minutes.

Nutrition Information

Calories per serving

Each serving of pound cake contains approximately 350 calories.

Carbohydrates

Each serving of pound cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of pound cake contains approximately 25 grams of fat.

Proteins

Each serving of pound cake contains approximately 6 grams of protein.

Vitamins and minerals

Pound cake is not a significant source of essential vitamins and minerals.

Alergens

Pound cake contains dairy (butter, eggs) and gluten (flour), making it unsuitable for those with dairy or gluten allergies.

Summary

Pound cake is a high-calorie treat that is best enjoyed in moderation due to its high fat and sugar content.

Summary

Pound cake is a classic dessert that is loved for its rich flavor and dense texture. With a few simple ingredients and some baking know-how, you can create a delicious pound cake that is sure to impress. Enjoy this timeless treat with friends and family for a special occasion or just because.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for pound cake. It was many years ago, when I was just a young girl eager to learn the art of baking from my mother. She had received the recipe from an elderly neighbor who had passed it down through generations, and she offered to teach me how to make it.

As I watched my mother carefully measure out the flour, sugar, butter, and eggs, I marveled at how such simple ingredients could come together to create something so delicious. The rich aroma of vanilla and almond extract filled the kitchen as she mixed the batter, and I eagerly awaited the moment when I would be able to taste the finished product.

After the cake had baked to perfection and cooled on a wire rack, my mother sliced a thick piece for me to try. The first bite was heaven on my tongue - moist, buttery, and bursting with flavor. I knew then that pound cake would always have a special place in my heart.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own tastes. I have added lemon zest for a fresh twist, or drizzled a decadent chocolate glaze over the top for a special occasion. Each time I bake a pound cake, I am transported back to that moment in my mother's kitchen, filled with love and warmth.

As I grew older and started a family of my own, I began to collect recipes from friends, family members, and even strangers I met along the way. Each recipe held a story, a memory, a connection to someone or something that had touched my life in some way. And pound cake was always at the heart of it all.

One summer, while visiting my aunt in the countryside, I learned a new variation of the classic pound cake recipe. Instead of using traditional ingredients, she used fresh berries picked from her garden - strawberries, raspberries, blueberries - to create a vibrant and fruity dessert that was perfect for a hot summer day.

I watched as she folded the berries into the batter, their juices swirling and mixing with the thick, creamy mixture. The cake baked up beautifully, with bursts of color peeking out from the golden crust. When we sat down to enjoy a slice together, the taste was like a burst of sunshine in my mouth - sweet, tangy, and utterly delicious.

That experience inspired me to experiment with different flavors and ingredients in my own pound cake recipes. I have added spices like cinnamon and nutmeg for a warm and cozy twist, or swapped out the vanilla extract for almond or coconut for a more exotic flavor profile.

No matter how many times I make pound cake, it never fails to bring me joy and comfort. The simple act of measuring, mixing, and baking fills me with a sense of purpose and nostalgia, connecting me to my past and to the people who have shared their recipes with me over the years.

I am grateful for the gift of cooking that has been passed down to me through generations, and I hope to continue to share that gift with my own children and grandchildren. And I know that one day, they too will look back on the memories we have created together in the kitchen, with a warm heart and a slice of pound cake in hand.