What Does Pound Cake Taste Like
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Elegant and simple, this rich and buttery pound cake is like the niggling blackness clothes of dessert.
Pound block is similar the picayune black wearing apparel of dessert. Information technology'due south elegant in its simplicity; you can clothes it up or down; and it's wonderful anytime, anywhere. My best favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a archetype and essential cookbook for all bakers. While most traditional pound cake recipes call for equal weights of flour, saccharide, eggs, and butter, Rose'southward recipe incorporates milk, lots of extra butter, and a niggling blistering powder.
The result is a rich and buttery however fluffy pound cake that melts in your oral cavity. Rose writes: "This cake not only has a silky-shine dissolving texture like to famous Sara Lee pound block merely also the incomparable moist, butter season of a home-baked cake. Information technology'southward splendid keeping qualities make it ideal for slicing ahead and bringing on picnics."
What you'll need to make pound cake
How to make pound block
Before nosotros get to the stride-by-step instructions, a few words about the method. Pound cake is a "high-ratio" block, which means that the weight of the sugar equals or exceeds the weight of the flour.
Why does this matter? Instead of the more common "creaming" method (where the butter and carbohydrate are beaten together before the eggs, flour, and liquid are added), high-ratio cakes tin can be fabricated using the "loftier-ratio" or "quick-mix" method. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. This method is not only faster and easier than the traditional creaming method, simply it also yields incredibly tender and fine-textured cakes.
To begin, combine the milk, eggs, and vanilla in a medium basin. Whisk with a fork until only combined and set aside.
In the bowl of an electric mixer fitted with the paddle zipper (or with a hand mixer), place the flour, sugar, blistering powder, and common salt.
Mix on depression speed for most 30 seconds or until blended.
Add together the butter and one-half of the egg mixture.
Mix on depression speed until the dry ingredients are moistened.
Increase the mixer speed to medium (high speed if using a hand mixer) and crush for one minute.
Scrape down the sides of the basin. Add the remaining egg mixture, in 2 dissever additions, chirapsia about thirty seconds afterward each addition to combine.
Be sure not to over-mix, or you'll contain too much air into the batter and your pound block won't dome equally nicely.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
Broil for 45 to 55 minutes, or until the cake is golden brownish and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
Place the cake on a wire rack to cool for virtually ten minutes. Then remove the cake from the pan and cool completely on a wire rack.
Wrap the cooled cake in plastic wrap or store in a large sealable plastic handbag. The wrapped pound cake will proceed for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. Enjoy!
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Perfect Pound Cake
Elegant and simple, this rich and buttery pound cake is like the petty black dress of dessert.
Ingredients
- iii tablespoons milk (skim, low fat, or whole)
- 3 big eggs
- 1½ teaspoons vanilla extract
- one⅓ cups cake flour, spooned into measuring cup and leveled with a straight edge
- ¾ cup sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- thirteen tablespoons unsalted butter, softened (no need to cut it in pieces)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, employ a nonstick cooking spray with flour in information technology, such equally Bakery'due south Joy or Pam Baking Spray with Flour.)
- In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
- In the bowl of an electrical mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about thirty seconds or until blended. Add together the butter and one-half of the egg mixture. Mix on depression speed until the dry out ingredients are moistened. Increment the mixer speed to medium (high speed if using a paw mixer) and beat for one minute. Scrape downwardly the sides of the basin. Add the remaining egg mixture, in 2 separate additions, beating about xxx seconds after each improver to combine. Do not over-mix. (The concoction may have a slightly curdled or grainy appearance -- that'south okay.)
- Scrape the concoction into the prepared pan and smooth the summit with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is gilt brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
- The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
- Freezer-Friendly Instructions: The block tin be frozen for upwards to 3 months. Afterwards it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or identify it in a heavy-duty freezer purse. Thaw overnight on the countertop before serving.
Diet Information
Powered past 
- Per serving (8 servings)
- Serving size: 1 piece
- Calories: 339
- Fat: 21 k
- Saturated fat: 13 chiliad
- Carbohydrates: 34 yard
- Sugar: 19 g
- Fiber: 0 one thousand
- Poly peptide: four g
- Sodium: 139 mg
- Cholesterol: 120 mg
This website is written and produced for advisory purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved past a nutritionist or the Food and Drug Administration. Nutritional information is offered every bit a courtesy and should not be construed equally a guarantee. The data is calculated through an online nutritional computer, Edamam.com. Although I do my all-time to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the constructive nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their ain nutrition fact sources and algorithms. To obtain the nigh accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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What Does Pound Cake Taste Like,
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