Pound cake is a classic cake which gets its name because it traditionally calls for one pound each of flour, butter, eggs and sugar. This cake is a rather plain affair, and as a modern spin, can be flavored however one likes. And it can be topped with something light like a dusting of powdered sugar or a coat of icing, or something a bit more elaborate like a light glaze or a chocolate or caramel sauce. So follow this guide to learn exactly how to make this classic cake at home on your own. Your afternoon teas are about to have a whole new companion from now on.
Ingredients:
- 455 gm unsalted butter softened
- 700 gm granulated sugar
- 6 large whole eggs
- 6 large egg yolks
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 438 g, all-purpose flour
Directions:
- Preheat the oven to 350°F or 175°C.
- Grease and flour a cake pan. Set aside.
- In a large bowl, add the butter and use a handheld mixture to beat it until it's smooth and creamy. Scrape down the sides of the bowl and add it back to the middle so it all beats evenly.
- Then add the sugar to it and beat until it is fully combined. The mixture should be light, airy, and fluffy.
- In another bowl, add the eggs, egg yolks, and vanilla extract. Then add the salt. Use a whisk to mix it all together. Beat until the eggs and yolks are broken up and it's all mixed in.
- Now, slowly add the egg mixture to the batter, beating on low the whole time. Don't add it all at once. Add a little bit at a time, mixing continuously as you do.
- Then add the flour to the mixture, a few spoons at a time. Keep scraping down the sides and stir well until the ingredients are fully combined.
- Now spread the batter evenly into the prepared pan and smooth it down with a spatula or the back of a spoon.
- Place this pan in the oven and bake for an hour. You’ll know it's done when a toothpick inserted in the middle comes out clean. Be careful not to overbake or the cake will become dry.
- Let the cake cool for about 20 minutes and then remove it from the pan by inverting it onto a serving plate. Serve cool.
Notes, tips and tricks:
- This recipe calls for 12 eggs, not just 6. 6 are whole eggs and 6 are only yolks. You can use the leftover 6 egg whites to make a meringue to go with the cake.
- It's best to use unsalted butter for this cake. You need to leave it out at room temperature before you use it. But it shouldn't be so soft that it turns greasy, oily or melts too much.
- Be careful to follow the recipe exactly. If you’ve used self-raising flour, added 12 whole eggs or added baking powder to the recipe, then there’s a chance your cake will overflow. It's good to experiment but do not make alterations in these regards.
- The best way to ensure your cake is moist and soft is to ensure you're not overbaking it. If it's in the oven for too long it will start to dry out and eventually burn from the bottom. Keep checking the cake at about the 1-hour mark. Because there’s so much batter, much more than normal cakes, it's going to take longer to bake. So at least one hour is needed. But once that’s reached, keep checking so that it doesn't overbake.
- You can add flavors like lemon, vanilla, rose, and cinnamon.
- Toppings are where you get to have fun. You can serve the cake with slices of fresh fruit like apple, banana, strawberry or any other of your choice. Or you can serve with a scoop of vanilla ice cream or another flavor, or a dollop of whipped cream. You can also add a drizzle of honey, maple syrup, chocolate or caramel sauce, or any other topping of your choice. The cake will also go perfectly with lemon curd or a sprinkling of lemon juice.