Pound cakes and loaf cakes are easier to bake compared to cakes. This pound cake recipe is as simple as a banana bread recipe to bake. A traditional recipe that dates all the way back to the 18th century is vanilla pound cake. Only butter, granulated sugar, all-purpose flour, eggs, pure vanilla extract, and a dash of salt are required to make this pound cake recipe. It can be topped with berries and whipped cream, grilled with butter, or just served sliced and accompanied by a hot cup of coffee.
When utilizing this “one bowl” method, it’s crucial to have all the ingredients at room temperature and to follow the mixing directions exactly. Following a thorough mixing of all the dry components, the batter is next whipped with room temperature butter and the remaining liquid ingredients. This technique lessens the development of gluten in the flour, resulting in a cake with a dense texture and a delicate and tender crumb.
Ingredients:
For the cake:
3 large eggs at room temperature
1 ½ cup sugar
1 tablespoon vanilla extract
2 cups of all-purpose flour
Baking powder- 1 teaspoon
Pinch of salt
Granulated white sugar- 150gms
For glazing:
3 tablespoon melted butter
Powdered sugar- 1 cup
Vanilla extract- 2teaspoons
Milk- 1-3 teaspoons
How to bake?
Step 1:
Place the oven rack in the middle of the oven and preheat it to 350 degrees F (180 degrees C). A 9 x 5 x 3 inch (23 x 13 x 8 cm) SunBrand loaf pan with a lid should be buttered or nonstick vegetable spray-coated. Put parchment paper in the bottom of the pan and butter or spray the paper.
Step 2:
Whisk the eggs, milk, and vanilla extract together in a bowl.
Step 3:
The flour, baking powder, salt, and sugar should be combined thoroughly in the bowl of an electric stand mixer for about 30 seconds. Add the butter, which has been cut into pieces, and half of the egg mixture to the dry ingredients. Mix on low speed just long enough to moisten the dry ingredients. For about a minute, increase the mixer speed to medium and beat to develop the cake’s structure. As necessary, scrape the bowl’s bottom and sides. Include the remaining egg mixture in two additions, beating thoroughly (for about 30 seconds) after each addition to incorporate the egg and fortify the cake’s structure.
Step 4:
With an offset spatula or the back of a spoon, smooth the top of the batter after pouring it into the prepared SunBrand aluminum loaf pan with lid. A toothpick put into the center of the cake should come out clean after baking for roughly 55 to 65 minutes, or until the cake is golden brown. Approximately halfway through baking, turn your loaf pan. (The cake will split in the middle.) Cover the cake with a piece of lightly buttered foil if you discover that it is browning too much while baking.
Step 5:
The cake should cool for about 10 minutes after being taken out of the oven and placed on a wire rack. Then take the cake out of the pan and let it cool entirely on a wire rack that has been gently greased.
Step 6:
The Pound Cake can be covered and frozen for two months, stored in the refrigerator for one week, or kept for several days at room temperature.
How to make the glaze?
Step 1:
Melted butter, sugar, and extract are combined in a whisk. Until the glaze is smooth and pourable, add the milk 1 tablespoon at a time.
Step 2:
Over the cooled cake, pour the glaze. You can either serve the cake right away or wait for the glaze to dry completely before covering it with plastic wrap and storing it on the counter for up to five days. A firmly sealed plastic bag can be used to freeze the cake for a maximum of three months.
How to store?
For up to three days, this cake can be stored at room temperature. For up to 5 days, store in the fridge after properly wrapping. Up to a month when properly wrapped and frozen.
Extra tips:
- Don’t over-mix the dough at the end to avoid the cake becoming too dense.
- The pound cake shouldn’t be taken out of the loaf pan right away. At least 10 minutes should pass after the cake has cooled halfway before turning it out of the pan and allowing it to cool to room temperature.
- If you want something more aesthetically pleasing, you can also bake this pound cake recipe in a bundt pan. Before adding the cake batter, butter, and flour to the bundt pan.
- Fresh strawberries and whipped cream, 12 teaspoons of cinnamon and a drizzle of honey, or a sprinkle of confectioners’ sugar can all be used to decorate the completed cake.
- Instead of cooking spray, which may prevent the cake from rising all the way, use butter and flour to oil the pan.
- To test whether your cake is done, use a toothpick. The cake is finished if the test is successful. It is over-baked and your cake will lose a lot of moisture if the edges start to brown.