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5 Generations Pound Cake

Writer's picture: Mallory MilfordMallory Milford

Ingredients

  • 1 lb. unsalted butter, softened = 2 sticks of room temperature unsalted butter

  • 3 cups sugar

  • 6 large eggs

  • 3 cups all-purpose flour, plus more for pan

  • 1 cup heavy whipping cream

  • 1 tsp. almond extract (optional)

  • 1 tsp. vanilla extract



The key to success for this pound cake recipe is to make sure all ingredients are at room temperature, and give the batter plenty of time to whip to incorporate as much air as possible. It is also beneficial to use a stand mixer to help with mixing.


And before you freak out.... yes we are cold placing the cake. Do not preheat the oven, trust me you'll be fine.


Step 1. Blend the butter for 1 Minute: To start, beat the room temperature butter until creamy. Periodically, stop the mixer, and scrape down the sides.


Step 2. Cream butter and sugar: When the butter is fluffy and light, it's time to add the sugar. Incorporate the sugar slowly, and continue to whip until light and airy. Scrape down the sides once or twice to make sure the butter is fully blended with the sugar. Well-creamed butter and sugar has a slightly grainy texture, but it shouldn't be sandy.



Step 3. Add eggs and flour: Add the eggs to the butter-sugar mixture, one at a time, until the mixture completely combines. Continue to scrape the sides of the bowl during the process. Be sure to give this process plenty of time to incorporate as much air as possible. Mix each egg for 1 minute.



Step 4. Add flour and heavy cream: Once that step is completed, slowly alternate adding the flour and heavy cream into the mixture, add 1 minute for each cup of flour added then gently STIR in the almond (personal opinion) and vanilla extracts until well combined. You can overbeat at this point, so mix until blended, but don't keep going for too long.

Step 5. Add batter to pan and bake: Make sure your tube pan is greased well and dusted with flour. This will keep the pan from sticking. You can also add a parchment paper liner to the pan to help with release.

Step 6. Bake pound cake: Bake at 300°F for an hour and 70-90 minutes in the middle rack of your oven. Keeping the pan in the middle rack of the oven will make sure the top of the cake doesn't brown too quickly.



Step 7. Let cake cool: Once finished baking, let the pan cool on a wire rack for about 15 minutes, and remove the cake from the tube pan to cool before serving or storing. If the cake seems to be sticking, run a butter knife or off-set spatula along the edges to help the cake release.


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